HUMAN NUTRITION

Detailed explanation-1: -Required temperatures Fluid milk and shell eggs must be received at 45°F or below and cooled to 41°F or below. Molluscan shellfish must be received at 45°F or below and cooled to 41°F or below. Hot TCS food must be received at 135°F or above. Frozen TCS food must be received frozen solid.

Detailed explanation-2: -Bacteria grow most rapidly in the range of temperatures between 40 °F and 140 °F, doubling in number in as little as 20 minutes. This range of temperatures is often called the “Danger Zone.” Never leave food out of refrigeration over 2 hours.

Detailed explanation-3: -Keep in mind, meat begins to thaw above the freezing point of 32 degrees Fahrenheit. And at 40 degrees Fahrenheit, bacteria begin to multiply on the surface of the meat which can lead to food borne illness (and I know you don’t want to experience that!).