Milk, oysters, lobster, and clams are received at an air temperature of what and must be cooled to what within 4 hours?

• A. Received at 40 F and cooled to 35 F within 2 hours
• B. Received at 45 F (7 C) and cooled to 41.5 F or lower within 4 hours
• C. Received at 50 F and cooled to 45 F within 6 hours
• D. Received at 32 F and cooled to 36 F within 1 hour

Answer: (B)

These foods are highly perishable, so keeping them cold from delivery is essential to slow or stop the growth of harmful bacteria. The standard rule is to receive them at 45°F (7°C) or lower, and then cool them to 41°F (5°C) or lower within 4 hours. That combination protects safety during handling and storage.

Milk, oysters, lobster, and clams can harbor pathogens and can reach unsafe levels quickly if they aren’t kept cold, so this two-step requirement—proper receiving temperature followed by rapid cooling—addresses both the initial condition on delivery and the needed temperature reduction soon after.

Why the other options don’t fit: receiving at a higher than 45°F value allows bacteria to proliferate; starting at 32°F is excessively cold for these items and isn’t the prescribed receiving temperature, and the cooling times listed there don’t align with the 4-hour window to reach 41°F or lower. The key point is staying at or below 45°F on receipt and reaching 41°F or lower within 4 hours.