Final answer:
Reject poultry if it shows signs of spoilage such as green or purple blotches but not for having an inspection stamp or being packed in self-draining ice. The right temperature is crucial to prevent bacterial growth.
Step-by-step explanation:
To ensure food safety and consumer health, certain criteria must be evaluated when accepting or rejecting poultry products. Poultry should be rejected if it shows signs such as: b. green or purple blotches which are indicative of spoilage or contamination, not a normal trait for healthy meat. An inspection stamp, usually indicating it has been examined and passed by regulatory agencies, is actually a sign of a product's compliance with safety standards, so it's not a reason to reject the poultry. Poultry packed in self-draining crushed ice is another accepted practice for keeping the product at safe temperatures during transportation, which helps to inhibit bacterial growth. Poultry should have a product temperature above 4C (40F) to prevent the rapid multiplication of microorganisms. As a rule of thumb, perishable foods that remain within the danger zone of 4C to 60C degrees (40F to 140F) for more than two hours may become unsafe to consume.