Safe Temperatures for Food Delivery

When food is delivered to an establishment, the receiver should verify that it meets prescribed temperature requirements to ensure that it is safe for consumption. Here is a guide for the correct temperatures and considerations for various types of food:

Frozen Food

Frozen food should be always be frozen solid. There should be no water stains or fluids in the bottom of the food case, which would indicate thawing. Reject any food that has ice crystals on it, as that indicates a thaw and refreeze.

Hot Food

Hot food should be received at 135°F (57° C) or higher

Cold Food

Cold food should be received at 41°F (5° C) or lower

Cold Foods with Special Considerations:

Shucked Shellfish and milk should be received at 45°F (7° C) or lower and cooled to 41°F (5° C) or lower in four hours.

Live shellfish should be received at an air temperature of 45°F (7° C) with an internal temperature no greater than 50°F (10°C). It must be cooled to 41°F (5° C) or lower in four hours.

Shell eggs should be received at 45°F (7° C)