A. An open container of salsa in a refrigerator
B. Boxed dry pasta kept 3 inches (8cm) off the floor
C. Flour sacks on the floor of a dry storage room
D. Raw chicken on the bottom shelf of the refrigerator
Among the given options, D. Raw chicken on the bottom shelf of the refrigerator is being stored safely. Let’s analyze each choice based on food safety guidelines.
Expert Analysis of Options
A. An open container of salsa in a refrigerator
Salsa requires refrigeration at 35°F–40°F (1.7°C–4.4°C) to prevent bacterial growth (FDA, 2023).
However, opened containers should be sealed tightly to prevent contamination and oxidation (USDA, 2023).
If left uncovered, the salsa is exposed to airborne bacteria and could spoil faster, making this unsafe storage.
B. Boxed dry pasta kept 3 inches (8 cm) off the floor
Dry goods like pasta should be stored at least 6 inches (15 cm) above the floor per FDA food storage regulations.
Storing pasta only 3 inches off the floor increases the risk of contamination from dust, moisture, and pests.
This does not meet food safety standards.
C. Flour sacks on the floor of a dry storage room
Direct floor storage is unsafe, as it exposes food to pests, dirt, and humidity (CDC, 2023).
Flour should be kept in airtight containers and stored on shelves at least 6 inches above the ground.
This is not a safe storage method.
D. Raw chicken on the bottom shelf of the refrigerator
Proper placement prevents cross-contamination: storing raw chicken on the bottom shelf stops juices from dripping onto other foods (CDC, 2023).
The USDA recommends refrigerating raw poultry at 40°F (4°C) or below to inhibit bacterial growth.
This is the safest storage method among the options.
Conclusion
The best storage practice among the options is D. Raw chicken on the bottom shelf of the refrigerator, as it follows proper food safety protocols and prevents cross-contamination.
References:
FDA: Food Safety Guidelines (2023)
USDA: Safe Storage of Raw Meats (2023)
CDC: Preventing Cross-Contamination (2023)
