STORE REFRIGERATED FOOD IN THE PROPER ORDER. From top to bottom, store food in this order: ready-to-eat food, seafood, whole cuts of beef and pork, ground meat and seafood, and whole and ground poultry. CHECK THE TEMPERATURE OF FOODS STORED IN COOLERS AND FREEZERS REGULARLY.

Ready-to-eat food includes: Cooked food. Washed fruit and vegetables. Deli meat. Bakery items. Sugar, spices, and seasonings.

Store refrigerated foods in covered containers or sealed storage bags, and check leftovers daily for spoilage. Store eggs in their carton in the refrigerator itself rather than on the door, where the temperature is warmer.

All surfaces that come in contact with food such as tabletops, cutting boards, knives, and other equipment and utensils must be cleaned and sanitized after use. Cleaning removes physical soils such as food particles and oily residue. Sanitizing reduces the amount of bacteria or germs on a surface to safe levels.

It should also be stored in the following top-to-bottom order: ready-to-eat food, whole fish, whole cuts of beef and pork, ground meats and fish, and whole ground poultry. 2. What's Wrong with This Picture? The raw turkey, lettuce, and the food stored in the four hotel pans have all been stored incorrectly.

Improperly cooking, preparing, or storing food can also cause contamination. Properly handling, storing, and preparing food greatly reduces the risk for getting foodborne illnesses.

Proper food storage helps to preserve the quality and nutritional value of the foods you purchase, and also helps make the most of your food dollar by preventing spoilage. Additionally, proper food storage can help prevent foodborne illnesses caused by harmful bacteria.