Final answer:
Frozen meat should be received at temperatures below -18 degrees C to prevent bacterial growth. Safe thawing methods include the refrigerator, cold water, or a microwave to prevent microbes from becoming active again. The freezing point of meat can be below -1 °C due to the presence of ions and compounds in it.
Step-by-step explanation:
The receiving temperature of frozen meat should be less than -18 degrees C (0 degrees F) to ensure safety and quality. At this temperature, bacterial growth is inhibited, making the meat safe for long-term storage. It's critical to maintain food safety by controlling temperatures, as this limits bacterial activity.
The freezing point depression caused by ions and compounds in meats such as beef may require temperatures lower than -1 °C to freeze them properly. For frozen foods, thawing should occur in the refrigerator, in cold water, or in the microwave but not at room temperature, as microbes are preserved in frozen foods and become active again once thawed.