Why is it important to check temperature when receiving poultry?

Checking the temperature when receiving poultry is essential primarily to prevent bacterial growth. Poultry is a highly perishable product, and if it is not kept at safe temperatures, it can harbor harmful bacteria such as Salmonella and Campylobacter. These pathogens can proliferate rapidly at temperatures above 41°F (5°C).

When receiving poultry, it is critical to ensure that it has been stored and transported at proper temperatures to maintain its safety. The target internal temperature for fresh poultry should be below 40°F (4°C) during transportation and storage to minimize the risk of bacterial growth. If the poultry is at an unsafe temperature, it indicates that it may have been stored improperly or for too long, which poses significant health risks.

Other options present valid food safety principles but do not directly correlate with the specific importance of checking temperature upon receipt. Cooking times relate to food preparation and not to the receiving procedure, extending shelf life is a benefit of temperature control but not the direct reason for checking at the point of receiving, and enhancing flavor is not a safety concern. Overall, preventing bacterial growth is the most critical reason, aligning perfectly with food safety practices.