What type of food is prioritized for storage under ready-to-eat foods in a cooler?

The correct choice for prioritizing food storage under ready-to-eat foods in a cooler is raw poultry. In food safety, it is critical to store items in the correct order to prevent cross-contamination and ensure that ready-to-eat foods remain uncontaminated. Ready-to-eat foods, such as salads or cooked foods, should be placed above raw foods in a cooler.

Raw poultry can be a source of harmful bacteria, such as Salmonella and Campylobacter, so it is essential to store it at the bottom of the cooler. This prevents any potential drips or leaks from contaminating the ready-to-eat foods stored above them. By ensuring that raw poultry is kept below ready-to-eat items, you significantly reduce the risk of foodborne illness, which is a critical component of food safety in culinary practices.

Other food types, such as cooked meats, raw seafood, and vegetables, while important in their categorizations, do not carry the same level of risk that requires them to be prioritized in terms of storage. Only raw poultry should occupy the lower shelves to maintain food safety standards and protect ready-to-eat foods from contamination.