When receiving shucked shellfish, what temperature should they be delivered at?

When receiving shucked shellfish, they should be delivered at a temperature of 45ºF or lower. This is crucial for maintaining food safety and preventing the growth of harmful bacteria. Shellfish, like all seafood, is particularly prone to spoilage and contamination; thus, it is important to keep them at a safe temperature to ensure they remain fresh and safe for consumption.

Receiving shucked shellfish at or below 45ºF helps to minimize the risk of pathogenic microorganisms that can thrive at higher temperatures. This temperature guideline aligns with food safety standards and best practices for handling seafood in a food establishment. Ensuring that shellfish remain at safe temperatures during transportation and storage is an essential part of food safety management.