Storage Order in the Walk-In

Storage order is a top-to-bottom rule: the food most likely to cause harm if it drips goes on the bottom, and ready-to-eat food goes on top.

Key points:

• Top: ready-to-eat food.

• Then seafood, then whole cuts of beef and pork.

• Then ground meat and ground fish.

• Bottom: raw poultry. Keep raw meat away from produce intended for raw service.

Verify it against the source, not a memory of it. On the exam you are given a number, and the right answer is the one the Food Code actually requires.

Free practice bank: FoodSafe Prep.

Related: ServSafe Manager practice test.