At what temperature should shellfish, milk, and eggs be stored when delivered?

Shellfish, milk, and eggs should be stored at a specific temperature to ensure food safety and prevent spoilage. The proper temperature for these items upon delivery is at 45°F, and they should be cooled down to 41°F within 4 hours. This temperature range is critical because it helps inhibit the growth of harmful bacteria that can proliferate at higher temperatures.

Storing shellfish, milk, and eggs at or below 45°F upon delivery maintains their quality and safety. The subsequent cooling to 41°F in a timely manner helps to ensure that they remain safe for consumption and are in compliance with food safety guidelines.

This process is particularly important for maintaining the integrity of dairy products and shellfish, which are highly perishable. Keeping these items at the recommended temperatures helps reduce the risk of foodborne illnesses associated with spoilage and bacterial growth.

The other temperature options provided do not align with food safety standards for these specific items, as they either permit warmer starting temperatures or do not cool down to the recommended safe levels fast enough.