Which food must be received at 41°F (5°C)?
The Correct Answer and Explanation is :
Food that must be received at 41°F (5°C) or below is typically categorized as “potentially hazardous” or “time/temperature control for safety” (TCS) foods. This group includes items that can support the growth of harmful bacteria if not kept at safe temperatures. Some common examples include:
- Dairy Products: Milk, cheese, and yogurt must be received at 41°F (5°C) or below to prevent bacterial growth and spoilage.
- Meat and Poultry: Fresh or frozen beef, pork, lamb, chicken, and turkey need to be kept at this temperature to ensure they remain safe for consumption.
- Fish and Shellfish: These products can also harbor pathogens if stored improperly, making temperature control essential.
- Eggs: Shell eggs should be received at 41°F (5°C) to avoid the risk of salmonella.
- Cut Fruits and Vegetables: Pre-cut items, especially those that are moist, can support bacterial growth and must be kept at safe temperatures.
Explanation
Maintaining proper temperatures during food storage and transportation is critical for food safety. When TCS foods are allowed to rise above 41°F (5°C), they enter the “danger zone” (between 41°F and 135°F or 5°C and 57°C), where bacteria can multiply rapidly. This can lead to foodborne illnesses, which pose significant health risks.
Food safety regulations, such as those from the Food and Drug Administration (FDA) and local health departments, are designed to mitigate these risks. Receiving foods at 41°F (5°C) or lower ensures that they are stored safely from the moment they arrive at a facility. It is essential for food handlers to use calibrated thermometers to check the temperature of incoming deliveries to ensure compliance. Regular training and adherence to safe food handling practices are crucial in preventing foodborne illnesses and maintaining overall public health.