Final answer:
To prevent botulism, vacuum-packaged PHFs other than fish must have a receiving temperature of less than 4 degrees C (40 degrees F). This same temperature applies to vacuum-packaged fish. These temperatures prevent the growth of harmful bacteria and reduce the risk of foodborne illnesses.
Step-by-step explanation:
To prevent botulism, vacuum-packaged Potentially Hazardous Foods (PHFs) other than fish must have a receiving temperature of less than 4 degrees C (40 degrees F). Vacuum-packaged fish must also have a receiving temperature of less than 4 degrees C (40 degrees F). These temperatures are critical to inhibit the growth of Clostridium botulinum, and other harmful bacteria that can thrive in the danger zone of about 4 to 60 degrees C (40 to 140 degrees F), where bacteria multiply most rapidly.
Maintaining foods at safe temperatures prevents the potential for the botulinum toxin to form as well. While killing C. botulinum endospores requires much higher temperatures that can only be reached in a pressure canner, keeping foods chilled at or below 4 degrees C (40 degrees F) will significantly reduce the risk of botulism and other foodborne illnesses. Additionally, it's recommended to freeze foods at temperatures below -18 degrees C (0 degrees F) for long-term storage.
After vacuum-packaged foods are received at safe temperatures, they should be kept refrigerated. If there is a power outage, monitor your refrigerator temperature and make sure it remains below 4 degrees C (40 degrees F) to keep foods safe for consumption.