What is the maximum acceptable receiving temperature for fresh beef?

The maximum acceptable receiving temperature for fresh beef is 41°F. This temperature is critical for ensuring food safety and maintaining the quality of the meat. Storing fresh beef at or below this temperature helps inhibit the growth of harmful bacteria that can proliferate at higher temperatures. The USDA and food safety guidelines set this threshold to minimize the risk of foodborne illness.

When fresh beef is received, it's vital that it is kept at or below this temperature to ensure it is safe for further processing and consumption. Temperatures higher than 41°F increase the likelihood of bacterial growth, which can spoil the meat and pose health risks. Keeping the receiving temperature within safe limits contributes to effective food management practices in culinary environments.