Which food item should be stored at the top shelf according to storage order?

Ready-to-eat (RTE) food should be stored on the top shelf according to proper food storage order. This practice is crucial for maintaining food safety and preventing cross-contamination, which can lead to foodborne illnesses. The principle behind this storage hierarchy is to keep food items that are already prepared and safe for direct consumption at the highest level, away from raw foods that can harbor pathogens.

By placing RTE food at the top, any drips or contamination from the raw food items stored below are avoided. Items like ground meat, whole cuts of beef and pork, and seafood, which are raw and can be potential sources of harmful bacteria, should be stored on lower shelves. This ensures that the higher risk of contamination from the raw foods does not compromise the safety of items that are ready to consume. Thus, following this storage order helps maintain hygiene standards and promotes the safe handling of food in a restaurant environment like Starbucks.