Live shellfish (such as oysters and clams in the shell) may be received in refrigerated equipment held at an ambient (air) temperature no higher than:
a.41°F
b.50°F
c.45°F
d.32°F
Explanation
Live molluscan shellfish may be received in refrigerated equipment at an ambient air temperature of 45°F or below — a specific allowance recognizing how shellstock is shipped — and must then be cooled to 41°F or below within four hours. Note the two figures are different rules for the same food: 45°F is the AMBIENT limit, while shellstock's INTERNAL temperature may be as high as 50°F on receipt. Requiring 41°F or 32°F ambient is stricter than the Code.
Law Reference: FDA Food Code §3-202.11Practice all 500 questions free — no signup required.
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