Receipt of food: Required temperature.

1. Except as otherwise provided in subsection 2, refrigerated, potentially hazardous food (time/temperature control for safety food) must be at a temperature of 41°F (5°C) or below when received. 2. If a temperature other than 41°F (5°C) for a potentially hazardous food (time/temperature control for safety food) is specified below, governing milk and molluscan shellfish, the food may be received at the specified temperature, including: (a) Milk or other cultured products may be received at an internal temperature of 45°F (7.2°C) or below; and (b) For molluscan shellfish: (1) Molluscan shellstock is alive and cooled to an internal shellstock body temperature of 50°F (10°C) or below; (2) Shucked or postharvest processed shellfish are cooled to a temperature of 45°F (7.2°C) or below; and (3) The time-temperature indicating device shows that the ambient air temperature has exceeded 45°F (7.2°C) but the internal shellstock body temperature is 50°F (10°C) or below. 3. Raw eggs must be received in refrigerated equipment that maintains an ambient air temperature of 45°F (7.2°C) or below. 4. Potentially hazardous food (time/temperature control for safety food) that is cooked to a temperature and for a time specified pursuant to this chapter and is received hot must be at a temperature of 135°F (57.2°C) or above. 5. A food that is labeled and shipped frozen by a food processing establishment must be received frozen. 6. Upon receipt, potentially hazardous food (time/temperature control for safety food) must be free of evidence of previous temperature abuse.