Temperatures

Shell eggs must be received at an air temperature of

45˚F (7C) or lower

Temperature criteria for deliveries (cold TCS food, hot TCS food, live shellfish, shucked shellfish, milk, eggs produce)

Cold TCS food: Receive at 41°F (5°C) or lower, unless otherwise specified Hot TCS food: Receive at 135°F (57 C) or higher Live shellfish: Receive oysters, mussels, clams, and scallops at an air temperature of 45°F (7°C) and an internal temperature no greater than 50°F (10°C) Once received, the shellfish must be cooled to 41°F (5°C) or lower in four hours Shucked shellfish: Receive at 45°F (7°C) or lower Cool the shellfish to 41°F (5°C) or lower in four hours Milk must be received at 45 F or lower unless otherwise specified by law Eggs must be received at an air temp of 45 F or lower Both milk and eggs need to be gotten to 41F within 4 hours Produce: sliced melons, cut tomatoes and other fresh cut fruits and vegetables must be received at 41 F or lower

Storage Guidelines (Labeling)

Label all TCS, ready to eat food prepped in house that you have held for more than 24 hours Store for maximum of 7 days at 41F or lower Throw it out after 7 days due to bacteria, Listeria

Big 6

Shigella spp. Salmonella Typhi Nontyphoidal Salmonella (NTS) Shiga toxin-producing Escherichia coli (STEC) also known as E. coli Hepatitis A Norovirus