During receiving, a manager should measure the temperature of cold TCS deliveries and reject them if they arrive above:
a.50°F
b.41°F
c.70°F
d.60°F
Explanation
Cold TCS food should be received at 41°F or below; deliveries arriving warmer than 41°F should be rejected because time-temperature abuse may have allowed pathogen growth. Accepting food at 50°F, 60°F, or 70°F would bring unsafe product into the operation. Checking delivery temperatures is a key receiving control.
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