What is the maximum air temperature for receiving live shellfish?

The correct maximum air temperature for receiving live shellfish is 45°F. This standard is based on food safety guidelines that help ensure the quality and safety of seafood products. Shellfish, such as oysters, clams, and mussels, can be particularly sensitive to temperature fluctuations, which can lead to spoilage and the growth of harmful bacteria if not managed properly.

Receiving live shellfish at or below 45°F helps to maintain their freshness and minimizes the risk of foodborne illness. This temperature threshold allows for sufficient time to transport and handle the shellfish before they are cooked or served, ensuring that they remain in good condition.

Shellfish must be handled with care, as they can harbor pathogens that can lead to illness. Keeping the receiving temperature at or below this standard helps maintain the integrity of the seafood and supports compliance with health regulations. It is essential for food service establishments to adhere to these guidelines to ensure customer safety and satisfaction.