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Answer :
To ensure the safety of potentially hazardous foods, food safety guidelines specify that cold foods must be kept at or below a certain temperature during receipt. This is important because bacteria that can cause foodborne illness grow most rapidly in the temperature range known as the "danger zone." By receiving cold foods at a temperature of [tex]$40^\circ F$[/tex] or lower, it helps prevent bacterial growth and ensure that the foods remain safe for consumption.
Step-by-step explanation:
1. Potentially hazardous foods are those that can support the rapid growth of harmful bacteria, especially when subjected to improper temperatures.
2. To minimize the risk of bacterial growth, it is recommended that such foods are kept at a safe temperature during storage and transport.
3. For cold foods, the recognized safe receiving temperature is [tex]$40^\circ F$[/tex] or lower.
4. Among the options provided:
- [tex]$40^\circ F$[/tex] or lower
- [tex]$45^\circ F$[/tex] or lower
- [tex]$71^\circ F$[/tex] or higher
- [tex]$135^\circ F$[/tex] or higher
5. The correct temperature condition that meets food safety standards is [tex]$40^\circ F$[/tex] or lower.
Thus, the final answer is:
[tex]$$\text{40 degrees F or lower.}$$[/tex]
Step-by-step explanation:
1. Potentially hazardous foods are those that can support the rapid growth of harmful bacteria, especially when subjected to improper temperatures.
2. To minimize the risk of bacterial growth, it is recommended that such foods are kept at a safe temperature during storage and transport.
3. For cold foods, the recognized safe receiving temperature is [tex]$40^\circ F$[/tex] or lower.
4. Among the options provided:
- [tex]$40^\circ F$[/tex] or lower
- [tex]$45^\circ F$[/tex] or lower
- [tex]$71^\circ F$[/tex] or higher
- [tex]$135^\circ F$[/tex] or higher
5. The correct temperature condition that meets food safety standards is [tex]$40^\circ F$[/tex] or lower.
Thus, the final answer is:
[tex]$$\text{40 degrees F or lower.}$$[/tex]
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