Final answer:
Refrigerated food items should be rejected when above 41°F or if expired, to prevent foodborne illnesses due to bacteria multiplication between 40 and 140 degrees F. Proper storage and handwashing are essential in ensuring food safety.
Step-by-step explanation:
Refrigerated food items should be rejected and sent back from delivery when the temperature of the product is above 41°F or if the product is out of date. This is because bacteria generally multiply most rapidly at temperatures between about 40 and 140 degrees F, and allowing perishable foods to remain within that temperature range for more than two hours can cause them to become unsafe to consume. Additionally, consumables past their expiration date may be prone to bacterial growth and toxins.
Temperature control is crucial to preventing the onset of foodborne diseases, as it inhibits the rapid multiplication of microorganisms that can spoil the food. Refrigerator temperatures should be maintained at or below 40 degrees F to prevent bacterial growth, and the freezer should be kept below 0 degrees F. Furthermore, to ensure food safety, regular handwashing and proper food storage practices should be followed, including washing melons before cutting them and ensuring meats and dairy have not surpassed their relatively short refrigerated storage life.