What should be done with shellfish or ready-to-eat food?

What should be done with shellfish or ready-to-eat food?

• A. Store on top shelf in case it drips
• B. Store on the bottom shelf in case it drips
• C. Store in the pantry
• D. Store in the freezer

Answer: (B)

Raw shellfish can release juices that carry bacteria, so it’s important to prevent those fluids from contaminating foods that won’t be cooked before eating. Putting shellfish or other ready-to-eat foods on the bottom shelf takes advantage of gravity and keeps any leaks contained away from items stored above. Use a leak-proof container or tray to catch liquids if needed. Storing on the top shelf increases the risk that drips will fall onto foods below, which is not desirable. The pantry isn’t refrigerated, which doesn’t meet proper storage temperature requirements for shellfish. Freezing is for long-term storage and isn’t the appropriate daily placement when you’re organizing for immediate use.

Raw shellfish can release juices that carry bacteria, so it’s important to prevent those fluids from contaminating foods that won’t be cooked before eating. Putting shellfish or other ready-to-eat foods on the bottom shelf takes advantage of gravity and keeps any leaks contained away from items stored above. Use a leak-proof container or tray to catch liquids if needed.

Storing on the top shelf increases the risk that drips will fall onto foods below, which is not desirable. The pantry isn’t refrigerated, which doesn’t meet proper storage temperature requirements for shellfish. Freezing is for long-term storage and isn’t the appropriate daily placement when you’re organizing for immediate use.