What is the receiving temperature for raw shellfish and eggs?

The correct receiving temperature for raw shellfish and eggs is typically 45°F. This temperature is vital because it helps ensure the safety and quality of these perishable items during transportation and storage. Shellfish and eggs are prone to contamination and spoilage if they are not kept at appropriate temperatures. At 45°F, the risk of harmful bacterial growth is reduced, thus preserving the freshness and edibility of the products.

In the context of food safety standards, maintaining this specific temperature is a critical part of preventing foodborne illnesses associated with these items, such as Vibrio infection from shellfish or Salmonella from eggs. Therefore, receiving and maintaining shellfish and eggs at or below 45°F is essential for public health protection.