Final answer:
Shucked shellfish should be received at a maximum air temperature of 41°F to ensure its safety and prevent bacterial growth.
Step-by-step explanation:
When receiving a delivery of shucked shellfish, it is crucial to ensure that the produce has been maintained at safe temperatures to prevent the growth of harmful bacteria. The maximum air temperature at which shucked shellfish should be received is 41°F. This is because keeping shellfish at this temperature or lower inhibits bacterial growth, ensuring that the food is safe for consumption.
Temperatures above this threshold can pose a risk as they allow bacteria to multiply rapidly. Thus, it is important for food safety to adhere strictly to these temperature guidelines. If the shellfish is received at a temperature higher than 41°F, it should not be accepted, as it could be a potential health hazard.