According to the Storage Ladder Protocol, raw meat should be stored on shelves based on its Minimum internal cooking temperature
The storage ladder protocol is a sets of rules created to make sure that varieties of unprepared and prepared food are properly stored in a refrigerator.Further Explanation
The storage ladder protocol is meant to determine which shelf each variety of food should be stored on and also provides a guide as to which food should be below or above.
For example, prepared food must be stored on the top shelf, Foods and vegetables are stored on the second shelf, fish and seafood should be stored on the third shelf, beef and pork should be kept on the fourth shelf, Ground meat should be stored on the fifth shelve while poultry items should be kept on the bottom shelf.
Also, to ensure proper food hygiene, make sure that the temperature of your fridge is set between 0 and 5 degrees Celsius. If the temperature is maintained within that range, it will slow down the rate at which the food gets to spoil and also prevent harmful bacteria from multiplying.
Also, do not consume any food that has passed its expiry date because it will be easy for bacteria to grow on such food.
LEARN MORE:How should food be stored to avoid cross-contamination: According to the storage ladder protocol, raw meat should be stored on shelves based on its?
KEYWORDS:refrigeratorstorage ladder protocolraw meattemperaturerules
D.Maximum internal cooking temperature
According to the Storage Ladder Protocol, food storage in refrigerator should have a proper rules to store them. On the top most shelf, Prepared foods should be kept. On the second shelf, Fruits and Vegetable are kept. Fish and Sea foods are kept on the third shelf. The fourth shelf is reserved for the Beef and Porks. The next shelf is for Ground Meat. The last shelf is for Poultry items. So, this proves that the Ground Beef should be stored above the Chicken. A diagram is attached below to explain the storage order in a more appropriate manner.
It would be one minute
Minimum internal temperature vary depending on product. Observing proper minimum internal temperature is essential in minimizing dangerous microorganisms. The USDA require prime ribs to be cooked well-done at 145 degrees Fahrenheit letting it rest for at least three minutes.
the answer would be D. 165*f
• d. 165°F (74°C)