What is the correct order for placing items in a reach-in cooler from top shelf to bottom shelf?

In a reach-in cooler, the correct order for placing items from top shelf to bottom shelf follows the principles of food safety, particularly the prevention of cross-contamination. The rationale behind option D, which places the garden salad on the top shelf, followed by cooked taco meat, raw fish fillets, and raw chicken cutlets at the bottom, adheres to the guideline of storing food items according to their cooking temperatures and potential for contamination.

The items that are ready to eat, like garden salad, should always be on the top shelf to minimize the risk of any drips or contaminants from raw ingredients. The cooked taco meat, which is safe to eat but cooked, follows next, providing further separation from raw foods.

Raw fish fillets are placed on a lower shelf, as they require cooking, but less risky than raw poultry. Finally, raw chicken cutlets, which have a higher risk of carrying pathogens, are stored on the bottom. This positioning prevents any potential juices or drips from the raw chicken from contaminating the others, particularly the ready-to-eat salad above. This organized storage system is critical for maintaining food safety and hygiene in food handling and storage.