In what order should food items be stored on a rack in the cooler?

The correct order to store food items in the cooler is based on the principle of preventing cross-contamination and ensuring food safety. In this case, the safest approach is to store items from top to bottom according to their cooking temperatures and the risk of pathogens.

When organizing food in the cooler, ready-to-eat foods should be placed at the top, where they are less likely to be contaminated by drips from raw food items stored below them.

In the correct order, salad and vegetable lasagna are both considered ready-to-eat foods; thus, they should be placed higher in the cooler to reduce the risk of contamination. Whole steaks and chicken are raw meats that require cooking before consumption and should be stored below all ready-to-eat items to prevent their juices from dripping onto those foods.

Therefore, by placing the salad and vegetable lasagna at the top, followed by the whole steaks, and finally, the chicken, the order prioritizes food safety and minimizes the risk of foodborne illnesses. This aligns with food safety guidelines and practices that are essential for managing food effectively in any food establishment.