Which of the following is NOT a safe storage method for food?

Allowing food to cool completely before refrigeration is not a safe storage method for food because it can lead to a dangerous situation regarding food safety. When hot food is left out at room temperature for too long, it enters the "danger zone" (between 40°F and 140°F) where harmful bacteria can multiply rapidly. The best practice is to allow food to cool to a safe temperature before storing it in the refrigerator, ideally below 70°F within two hours, to minimize the risk of bacterial growth.

In contrast, storing raw meat below cooked meat in the refrigerator is safe because it prevents cross-contamination; any juices from the raw meat cannot drip onto the cooked meat. Keeping the refrigerator temperature at 35°F is safe as it ensures that food is kept below the danger zone, preserving its freshness and safety. Using airtight containers for dry goods is also a safe method for keeping food. It protects against pests, moisture, and contamination while extending the shelf life of the goods. Each of these options supports proper food safety practices.