Which items are listed as requiring an air temperature of 45 F upon receipt and must be cooled to 41.5 F or lower within 4 hours?

Which items are listed as requiring an air temperature of 45 F upon receipt and must be cooled to 41.5 F or lower within 4 hours?

• A. Beef, pork, chicken, and turkey
• B. Milk, yogurt, cheese, and butter
• C. Milk, oysters, lobster, and clams
• D. Fish, shrimp, scallops, and crab

Answer: (C)

The main idea is that certain highly perishable foods must be received at a temperature of 45°F or lower and then cooled to 41°F or lower within 4 hours to prevent rapid bacterial growth. Milk is a dairy product that must be kept cold from receipt, and shellfish like oysters, lobster, and clams are especially perishable and require strict cooling after delivery. Together, this combination—milk plus shellfish—fits the guideline of receiving at 45°F or below and reaching 41°F or lower within four hours. The other groups include items that aren’t all governed by this exact receiving-and-cooling rule, so they’re not the best fit for this specific requirement.

The main idea is that certain highly perishable foods must be received at a temperature of 45°F or lower and then cooled to 41°F or lower within 4 hours to prevent rapid bacterial growth. Milk is a dairy product that must be kept cold from receipt, and shellfish like oysters, lobster, and clams are especially perishable and require strict cooling after delivery. Together, this combination—milk plus shellfish—fits the guideline of receiving at 45°F or below and reaching 41°F or lower within four hours. The other groups include items that aren’t all governed by this exact receiving-and-cooling rule, so they’re not the best fit for this specific requirement.