Which of the following are optimum storage procedures for safety of food?
1. All ingredients should be kept on the floor.
2. Perishable and non-perishable items should be stored together.
3. Items should be transferred to air tight containers from packets.
4. Containers should be properly labelled.

A. 1 and 2

B. 2 and 3

C. 4 and 1

D. 3 and 4

Answer: Option D