Live shellfish can be received at a maximum refrigerated air temperature of:

Live shellfish can be received at a maximum refrigerated air temperature of:

• A. 32 F
• B. 41 F
• C. 45 F
• D. 70 F

Answer: (C)

Live shellfish must be received at a maximum refrigerated air temperature of 45°F. This temperature is critical for maintaining the quality and safety of the shellfish. At temperatures above this threshold, the risk of bacterial growth increases, which can lead to foodborne illnesses. Keeping live shellfish at or below 45°F helps ensure they remain healthy and safe for consumption by inhibiting the growth of pathogens. In terms of food safety regulations, shellfish are particularly sensitive due to their potential to filter and concentrate harmful bacteria from their environment. Therefore, adhering to the 45°F limit is vital for suppliers and food handlers to ensure the shellfish retain their culinary qualities and do not pose health risks. Maintaining the right temperature is a standard best practice in food safety management and emphasizes the importance of monitoring receiving temperatures for all food products, especially seafood items like shellfish.

Live shellfish must be received at a maximum refrigerated air temperature of 45°F. This temperature is critical for maintaining the quality and safety of the shellfish. At temperatures above this threshold, the risk of bacterial growth increases, which can lead to foodborne illnesses. Keeping live shellfish at or below 45°F helps ensure they remain healthy and safe for consumption by inhibiting the growth of pathogens.

In terms of food safety regulations, shellfish are particularly sensitive due to their potential to filter and concentrate harmful bacteria from their environment. Therefore, adhering to the 45°F limit is vital for suppliers and food handlers to ensure the shellfish retain their culinary qualities and do not pose health risks.

Maintaining the right temperature is a standard best practice in food safety management and emphasizes the importance of monitoring receiving temperatures for all food products, especially seafood items like shellfish.