At what internal temperature should fish and shellfish be received?

Fish and shellfish should be received at an internal temperature ranging from 32°F to 41°F to ensure their safety and freshness. This temperature range is crucial because it helps to slow down the growth of bacteria that can lead to foodborne illnesses. When fish and shellfish are kept at or below this temperature, it maintains their quality and minimizes the risk of spoilage.

Receiving at higher temperatures, such as those above 41°F, can create a favorable environment for harmful microorganisms to thrive, increasing the risk of food safety issues. Similarly, while 32°F marks the point where food can be stored in a frozen state, fish and shellfish should ideally be kept just above freezing to prevent ice crystals from forming, which would affect texture and quality. Thus, the specified range aligns with food safety guidelines established by health authorities, emphasizing the importance of temperature control in the receiving process for these seafood items.