Cold, non-frozen foods like raw meats should be received at what temperature or colder?

Receiving cold, non-frozen foods such as raw meats at a temperature of 41 degrees Fahrenheit or colder is crucial for food safety. At this temperature, the growth of harmful bacteria is significantly slowed down, which helps reduce the risk of foodborne illnesses. This threshold is established by food safety regulations to ensure that potentially hazardous foods are stored at safe temperatures during transport and upon delivery.

Keeping raw meats at 41 degrees or colder preserves their quality and safety, as temperatures above this can allow bacteria to multiply quickly. It is essential for food establishments to adhere to this standard to ensure that any food served to patrons is safe for consumption.

The other temperature options do not provide the same level of safety. For instance, temperatures set at 45 degrees or higher can put the food at risk for bacterial growth, leading to potential health hazards. Therefore, maintaining a receiving temperature of 41 degrees Fahrenheit or colder is a critical practice in food protection management.