The correct temperature for receiving cold Time/Temperature Control for Safety (TCS) food is 41°F (5°C) or lower. Ensuring that cold TCS food is received at or below this temperature is crucial to prevent the growth of harmful bacteria and maintain food safety.

Examples of Cold TCS Foods:

• Dairy products (milk, cheese, yogurt)
• Meats (beef, pork, poultry)
• Seafood
• Eggs
• Cut melons, tomatoes, and leafy greens
• Cooked vegetables and grains (when chilled)

Best Practices for Receiving Cold TCS Food:

1. Use a Calibrated Thermometer:
   • Verify the temperature of the food using a properly calibrated thermometer.
2. Inspect Deliveries Promptly:
   • Check the temperature of TCS food immediately upon delivery to ensure it meets safety standards.
3. Reject if Not Compliant:
   • If the food is above 41°F (5°C), it should be rejected to avoid potential food safety risks.
4. Check for Signs of Temperature Abuse:
   • Look for signs such as ice crystals on packaging, which may indicate the food was previously thawed and refrozen.
5. Record Keeping:
   • Maintain logs of receiving temperatures to track compliance and identify any potential issues with suppliers.