Final answer:
a) 45°F (7°C) The correct answer is 45°F (7°C). Refrigerated equipment should be used to receive shell eggs to prevent bacterial growth and ensure food safety.
Step-by-step explanation:
The correct answer is a) 45°F (7°C). Shell eggs should be received in refrigerated equipment that maintains an ambient air temperature of no more than 45°F (7°C) to prevent the growth of harmful bacteria and ensure food safety. Temperature control is crucial in preventing the rapid multiplication of microorganisms and reducing the risk of foodborne diseases. Refrigeration helps to slow down the growth rate of bacteria, as they generally multiply most rapidly between about 40°F (4°C) and 140°F (60°C).
By maintaining an appropriate temperature, the risk of bacterial growth and food spoilage can be minimized.Shell eggs should be received in refrigerated equipment that maintains an ambient air temperature of no more than 45°F (7°C). It is essential to ensure that foods, particularly perishable items like eggs, are stored properly to prevent the growth of bacteria and to avoid the risk of foodborne illnesses. Temperature control is a critical factor in preserving the safety of food products, and eggs require strict adherence to these guidelines.