What is the minimum air temperature for receiving live shellfish?

The minimum air temperature for receiving live shellfish is 45°F. This temperature is crucial to ensure the safety and quality of the shellfish. Receiving them at temperatures lower than this increases the risk of bacterial growth, which can lead to foodborne illnesses. Live shellfish are particularly sensitive to temperature changes since they are often harvested from cold waters. If they are received at temperatures above 45°F, they must be carefully monitored, as they can spoil rapidly or lose their viability.

Maintaining this specific temperature during transport and receiving is part of food safety best practices to minimize the risk of contamination and ensure that the shellfish remain safe for consumption. It is also based on the guidelines from regulatory bodies, which aim to protect consumer health by ensuring that seafood is stored and handled at safe temperatures from the moment it is harvested to when it is served.