Which of the following cold TCS foods can be received at a temperature of 45°F or below?

In food safety, temperature control is crucial for preventing the growth of harmful bacteria in temperature-controlled for safety (TCS) foods. TCS foods are perishable items that require specific temperature ranges to remain safe for consumption.

Raw eggs are categorized as TCS foods and can safely be received at a temperature of 45°F or below. This is because eggs are more susceptible to contamination, particularly from Salmonella, and must be kept at appropriate temperatures to minimize the risk of foodborne illness.

In contrast, other options like beef, poultry, and cooked rice have stricter temperature requirements. For example, beef and poultry should typically be received at 41°F or below to ensure safety. Cooked rice, while it can be a TCS food, must also be kept at safe temperatures to prevent bacterial growth after cooking. Therefore, receiving raw eggs at 45°F or below is considered acceptable and aligns with food safety guidelines for those specific TCS foods.