In the walk-in refrigerator, the proper storage order is ready-to-eat, cooked, and raw. This is a practice that every food manager must know. Questions like these are often presented to candidates who appear in a professional food manager exam. It is important to know these professional practices as they are followed by various different professional food outlets and food chains all across the globe.
Such professional practices cannot be ignored due to their nature, as they usually exist for the safety of food. Hence, ignoring them would certainly not be an option for a professional food manager in a restaurant or an outlet.
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