Final answer:
The statement that live shellfish must be received and kept at minimum temperatures is true to ensure their safety. Specific low temperatures, like 45°F for receipt and 41°F for storage, are necessary to prevent bacterial growth and keep the shellfish live.
Step-by-step explanation:
Regarding the statement that live shellfish must be received and kept at minimum temperatures, the correct answer is a) True. Live shellfish need to be kept at specific minimum temperatures to ensure their safety for consumption. This is because shellfish are susceptible to microbial growth, which can be mitigated by maintaining low temperatures. For instance, according to food safety guidelines, live molluscan shellfish (like oysters, clams, mussels) should be received at temperatures of 45°F (7.2°C) or lower and then stored at 41°F (5°C) or lower. It's essential to prevent the growth of harmful bacteria and maintain the shellfish in a live state until they are consumed or processed further.