Sanitation Certification Practice Test

Disable ads (and more) with a membership for a one time $2.99 payment

Prepare for your Sanitation Certification Test with our comprehensive quiz! Test your knowledge with multiple choice questions, helpful hints, and detailed explanations. Get ready to ace your sanitation exam!

Practice this question and more.

What is the required temperature for receiving shucked, dead shellfish?

40°F
45°F
50°F
60°F

The correct answer is: 45°F

To ensure the safety and quality of shucked, dead shellfish, it is essential to maintain a receiving temperature of 45°F or lower. This temperature is critical because shellfish can be prone to spoilage and bacterial growth if they are not kept at the recommended temperature. Receiving shucked shellfish at 45°F helps minimize the risk of foodborne illness and ensures that the product remains fresh until it can be properly processed or cooked. Maintaining this temperature during receiving is part of the broader food safety protocols that aim to preserve the integrity of seafood products. When shellfish are kept too warm, it can lead to increased bacterial activity, degradation of quality, and potential health hazards for consumers. Therefore, adhering to the 45°F guideline is vital for anyone involved in handling shellfish to ensure compliance with food safety standards and protect public health.