Elizabeth and carlos are chefs at a local restaurant . elizabeth says that meat and poultry should be stored at lower temperatures than eggs . carlos says that produce should be stored at a higher temperature than dairy products . who is correct

Elizabeth is correct.

Explanation:

Raw meat and poultry are more susceptible to contamination, which is why they're kept separate from produce, dairy products, eggs, etc. to avoid cross contamination. Eggs are protected from other foods with their shell, and most bacteria will remain only on the shell. Thus, meat and poultry are generally frozen and only stay at lower temperatures before cooking/preparation, while eggs stay refrigerated. In some countries, eggs are even left not refrigerated because they're less dangerous than raw meat.

Carlos is not necessarily wrong, as spoiled dairy products are generally more harmful than spoiled produce, and need constant refrigeration. Produce shouldn't be stored at a 'higher' temperature, however, just at a typical fridge temperature. They do not need to be differentiated.

Elizabeth is correct

Explanation:

Elizabeth says that meat and poultry should be stored at lower temperatures than eggs. It is recommended to store meat and poultry in the coldest part of the refrigerator, at temperatures between -2ºC to 0ºC (28ºF to 32ºF), and to consume as soon as possible, as  they are more susceptible to contamination, and rapid growth of bacteria starts at around 10ºC (50ºF). The best way to preserve meat and poultry is by freezing them. Eggs on the other hand, are protected by the shell, and most bacteria doesn't go through the shell. In order to preserve them at home it is recommended that they are refrigerated in their original packaging at a temperature of 7ºC (45 °F) or below. So definitely, meat and poultry need to be at lower temperatures than eggs.

Carlos says that produce should be stored at a higher temperature than dairy products. Produce usually refers to fresh fruits and vegetables. It's recommended to store them between 0ºC and 4.4° Celsius (32° and 40 °F) to prevent respiration, ensure freshness and prevent rapid spoiling; and the recommendation of dairy products is to store them between 2°C to 4°C (36° to 39°F) in their own area so they won't absorb strong odours from the surroundings. However, produce and dairy products can be stored pretty much at the same temperature, just making sure they are separated and the dairy products covered.

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