What is the maximum internal temperature allowed for receiving live shellfish?

The maximum internal temperature allowed for receiving live shellfish is crucial for food safety, as it helps ensure that the shellfish are alive and healthy at the time of delivery. Live shellfish must be received at a maximum temperature of 50°F. This temperature prevents the rapid growth of harmful bacteria that can compromise the safety of the shellfish once they are in storage.

By allowing shellfish to be received at this temperature, operators can ensure they are still viable and can be safely processed and served. Shellfish received at any temperature above this threshold may indicate that they have been held in unsafe conditions, leading to potential foodborne illnesses for consumers.

Receiving temperatures for food items are established by food safety guidelines to adequately maintain the quality and safety of products. In this case, the standard specifies 50°F, underscoring the importance of temperature control in food operations.