What temperature is acceptable to receive eggs, milk, and live shellstock?

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Study for the Nevada Food Handlers Card Test. Use flashcards and multiple choice questions with hints and explanations to prepare thoroughly. Ace your exam!

Multiple Choice

What temperature is acceptable to receive eggs, milk, and live shellstock?

Explanation:
Keep cold foods cold from the moment they arrive. Eggs, milk, and live shellstock should be received at 45°F or lower. This helps keep them out of the Temperature Danger Zone and slows bacterial growth, protecting safety and quality. Temperatures higher than 45°F (like 50°F or 60°F) allow bacteria to grow more quickly during transport and storage, increasing risk. A temperature as low as 32°F would freeze dairy and can damage eggs and shellstock viability, which is undesirable, even though it keeps microbes in check. So 45°F or lower is the acceptable receiving temperature for these items.

Keep cold foods cold from the moment they arrive. Eggs, milk, and live shellstock should be received at 45°F or lower. This helps keep them out of the Temperature Danger Zone and slows bacterial growth, protecting safety and quality. Temperatures higher than 45°F (like 50°F or 60°F) allow bacteria to grow more quickly during transport and storage, increasing risk. A temperature as low as 32°F would freeze dairy and can damage eggs and shellstock viability, which is undesirable, even though it keeps microbes in check. So 45°F or lower is the acceptable receiving temperature for these items.

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