Final answer:
The proper internal temperature for receiving cold TCS food is at 41 °F or lower. Maintaining this temperature range is critical to food safety by preventing bacterial growth.
Step-by-step explanation:
When receiving cold TCS (Time/Temperature Control for Safety) food, it should be at an internal temperature of 41 °F or lower (Option A). Proper refrigeration temperature inhibits bacterial growth and reduces the risk of foodborne illness.
Maintaining the temperature at or below 40 degrees F (4 degrees C) is crucial to ensure safety and quality in food products. It is important to regularly monitor these temperatures with a reliable thermometer to confirm that food is being stored correctly. This is especially important during a power outage when the duration of the temperature increase can lead to a decision about the safety of the food.
Freezing food preserves it indefinitely at temperatures below 0 degrees F (-18 degrees C), though quality may diminish over time; however, refreezing thawed food is not recommended. Foods should always be thawed in safe conditions, such as in the refrigerator or during cooking, rather than at room temperature to prevent microbial growth.