AAA Food Manager Certification Practice Test

Upon delivery, raw meats should be received at what temperature or colder?

1. 35 degrees Fahrenheit

2. 41 degrees Fahrenheit

3. 45 degrees Fahrenheit

4. 50 degrees Fahrenheit

The correct answer is: 41 degrees Fahrenheit

Raw meats should be received at a temperature of 41 degrees Fahrenheit or colder to ensure food safety. This temperature is crucial because it helps inhibit the growth of harmful bacteria that can thrive on meat products. When meats are received at 41 degrees or lower, it maintains the integrity and safety of the product, reducing the risk of foodborne illnesses. Receiving raw meats at temperatures higher than 41 degrees could lead to potential bacterial growth, as many pathogenic bacteria can multiply rapidly in the temperature danger zone, which is typically between 41 degrees and 135 degrees Fahrenheit. Therefore, maintaining the proper receiving temperature for raw meats is a critical component of food safety practices in any facility that handles food products.