Receiving Temperatures

Shell Eggs

RECEIVING: air temp: 45°F or lower storage temp: keep refrigerated

Milk

RECEIVING: internal temp. 45°F or lower storage temp: 41°F or lower in 4 hours

Shucked Shellfish

RECEIVING: internal temp: 45°F or lower STORAGE: 41°F or lower in 4 hours

Frozen food

RECEIVING: should be frozen solid storage temp: keep frozen

Live Shellfish ( oysters, mussels, clams, and scallops)

air temp: 45°F or lower RECEIVING: internal temp: 50°F or lower storage temp: 41°F or lower in 4 hours * receive with shellstock ID tags and kept on file for 90 days from the date of the last shellfish was used

Cold TCS Food

ex: cut melon receiving temp:41°F or lower storage temp: 41°F or lower

Hot TCS Food

ex: hot cooked chicken receiving temp: 135°F or higher storage temp: 135°F or higher or (cool to 41°F or lower)