When receiving cold TCS food such as fish, the delivery temperature should be:

The correct answer is that the delivery temperature for cold TCS (Time/Temperature Control for Safety) food such as fish should be at 41ºF or lower. This temperature is crucial for ensuring that the food remains safe for consumption and prevents the growth of harmful bacteria.

TCS foods are those that require strict temperature control to prevent foodborne illness. Fish, being a highly perishable item, is particularly sensitive to temperature changes. When it arrives at a temperature of 41ºF or lower, it indicates the food has been kept at a safe temperature during transport, reducing the risk of pathogen growth.

Maintaining cold foods at this temperature or lower helps to ensure food safety, as bacteria can multiply rapidly in the temperature danger zone, which is between 41ºF and 135ºF. Thus, receiving fish at 41ºF or lower is both a critical food safety practice and a compliance requirement for food establishments to uphold health standards.