After receiving shellfish, the cooling process should achieve 41ºF or lower within how many hours?

The requirement for shellfish cooling is crucial for food safety because shellfish can harbor hazardous bacteria that can multiply rapidly if not stored at the correct temperatures. Once shellfish are received, they must be cooled to 41ºF or lower to inhibit the growth of pathogens.

Achieving this within a four-hour timeframe is based on the guidelines provided by food safety standards. It's important to cool shellfish as quickly as possible to ensure they remain safe for consumption. Cooling them within this window helps maintain their safety and quality, significantly reducing the risk of foodborne illness.

In commercial food operations, following this guideline not only helps in compliance with safety regulations but also ensures the integrity of the ingredients used in food preparation.