Final answer:
Perishable foods like meat, poultry, fish, and milk must be received at a temperature of 41°F (5°C) to prevent bacterial growth and ensure safety.
Step-by-step explanation:
Foods such as meat, poultry, fish, and dairy products like milk must be received at a temperature of 41°F (5°C) or lower to ensure they are safe for consumption. This is crucial to inhibit bacteria growth, which can occur rapidly in the temperature danger zone between 4°C (40°F) and 60°C (140°F). Foods that are hot when served should be kept hot, and foods that are meant to be cold should remain refrigerated until they are ready to be consumed. Additionally, using a thermometer to verify food temperatures is an effective way to ensure that the food being received and stored is within safe temperature ranges.