To prevent cross-contamination, how should foods be stored on refrigerator shelves from top to bottom?

In the context of preventing cross-contamination, the correct choice is structured to minimize the risk of pathogens from raw foods contaminating ready-to-eat items. Storing foods in a refrigerator from top to bottom should follow a principle where the items most likely to carry harmful bacteria (such as raw meats) are positioned lower than those that are ready to eat.

The selection includes strawberries, raw shrimp, and raw chicken. Here, the strawberries represent a ready-to-eat item, which should always be stored above raw meats to prevent any drips or leaks from contaminating them. Raw shrimp and raw chicken, being different types of raw proteins, should be placed lower in the refrigerator to adhere to safety guidelines.

This method prevents juices from raw foods, which may contain harmful bacteria, from dripping onto foods that are consumed without further cooking, thus reducing the risk of foodborne illnesses. Proper storage practices are vital in maintaining food safety in any food service environment.