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Servsafe: "Temperatures" Study Guide
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Receiving Temperature for "COLD TCS" Food - - - -Receive 41°F Receiving Temperature for "Live Shellfish (oysters, mussels, clams, and scallops)" - - - -- 45 F or lower and internal temperature no greater than 50 F - Cool to 41 F in four hours Receiving Temperature for "Shucked Shellfish" - - - -- 45 F or lower - Cool to 41 F in four hours Receiving Temperature for "Milk" - - - -- 45 F or lower - cool the milk to 41 F in four hours
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