What is the internal temperature shellfish must not exceed at the time of delivery?

The internal temperature that shellfish must not exceed at the time of delivery is crucial for food safety. Shellfish can harbor pathogens that thrive at higher temperatures, so maintaining a safe temperature is critical to prevent foodborne illnesses. The correct answer, which is 50ºF, reflects the standard limit set to ensure that shellfish are transported and received safely.

Maintaining shellfish at or below this temperature helps to inhibit the growth of bacteria and ensures the quality and safety of the food product. Proper temperature control is a key aspect of food safety practices, as it directly relates to the prevention of spoilage and disease transmission.

The other temperature options are above the safe limit for shellfish, which would allow for the possibility of bacterial growth and other potential food safety issues. It's essential for food establishments to adhere to these guidelines to protect customers and meet health regulations.