At what temperature range should meat be received?

Receiving meat within the temperature range of 28-41°F is crucial for food safety. This range ensures that the meat is kept out of the danger zone, which is between 41°F and 135°F, where bacteria can multiply rapidly. Receiving meat at temperatures lower than 41°F helps maintain its freshness and prevents spoilage. In this case, 28°F is just above freezing, which helps maintain the integrity of the meat while still being in a safe range for handling. Going above 41°F increases the risk of microbial growth, so it is important that meat is not received above this upper limit. This established temperature range is designed to enhance food safety and ensure that consumers receive high-quality products.