At what temperature should cold food be received?

Cold food should be received at a temperature of 41°F or lower. This temperature is critical for maintaining food safety because it helps to inhibit the growth of harmful bacteria that can lead to foodborne illnesses. When cold food is stored or received above this temperature, it can enter the temperature danger zone (41°F to 135°F), where bacteria can thrive. Ensuring that cold food is kept at 41°F or lower helps to preserve its quality and safety, reducing the risk of food contamination and protecting consumer health.