According to storage guidelines, which type of raw protein should be stored highest?

In food storage guidelines, raw proteins need to be stored in a manner that prevents cross-contamination and ensures food safety. The proper storage hierarchy is based on the risk of bacteria and pathogens present in these proteins.

Beef is typically stored at the highest level in a refrigeration unit. This is because beef is less likely to harbor pathogens that can spread to other foods compared to chicken and seafood, which are generally considered higher-risk meats due to the potential presence of harmful bacteria, such as Salmonella and Listeria. Storing beef at the top level minimizes the risk of juices or drippings contaminating other foods stored below.

Following beef, chicken should be stored, as it tends to carry a higher risk of pathogens compared to beef. Pork also generally needs careful handling due to the possibility of trichinosis and other bacteria. Fish should be placed lower in the storage unit compared to both beef and chicken because it is particularly susceptible to spoilage and should be handled with extra caution.

By understanding these guidelines, staff can ensure a safer food environment, reducing the risk of foodborne illnesses.