What temperature must poultry be kept at upon delivery?

When poultry is delivered, it is essential to maintain a temperature of 41°F or lower. This temperature threshold is critical because poultry is highly perishable and susceptible to bacterial growth, particularly pathogens like Salmonella and Campylobacter. Keeping poultry below 41°F minimizes the risk of these bacteria multiplying, ensuring food safety and reducing the potential for foodborne illnesses.

The other temperature options are not suitable because they do not sufficiently inhibit bacterial growth. For instance, temperatures higher than 41°F are within the "danger zone" (41°F to 135°F), where rapid bacterial proliferation can occur. By adhering to the 41°F requirement, facilities can help ensure that the poultry remains safe for consumption until it is further processed or cooked.