What is one important factor when storing food in a restaurant?

Storing cooked food above raw food is essential for preventing cross-contamination, which is a critical factor in food safety. When cooked and raw foods are stored together, there is a risk that bacteria and pathogens from raw foods, such as meats or seafood, can contaminate the cooked foods if they are placed above them. By keeping cooked foods on shelves that are higher than raw foods, it minimizes the risk of drips, spills, or splatters that could lead to foodborne illnesses.

This practice is part of the overall food storage hierarchy that aims to ensure food safety in a restaurant setting. It reflects the importance of proper food handling and storage practices to protect the health of customers and maintain food quality.