Final answer:
Foods are best placed in a cooler based on their minimum internal cooking temperature, with foods requiring higher temperatures stored lower to prevent cross-contamination. the correct option is d. minimum internal cooking temperature of food.
Step-by-step explanation:
When using a bottom to top shelving order, the best placement of food in a cooler is determined by the minimum internal cooking temperature of the food. Foods that require the highest temperature for safe cooking are placed at the bottom, while those requiring lower temperatures are shelved above. This method is based on the risk of cross-contamination and the premise that foods cooked to higher temperatures can eliminate more harmful microorganisms that might be present.
For instance, raw chicken, which has a higher minimum cooking temperature to be safe, should be stored on the lower shelves. If the chicken were to drip onto foods below, that would pose a high risk of contamination. However, if it is placed on the bottom, it cannot contaminate any foods below it. Conversely, foods like fresh vegetables that might not require cooking or only light cooking are stored on the top shelves.