Which of the following is a requirement for receiving molluscan shellfish?

Receiving molluscan shellfish has specific guidelines to ensure safety and quality. The requirement that it must be cooled to 41°F within 4 hours is critical because it helps to minimize the growth of harmful bacteria and ensures that the shellfish remains fresh and safe for consumption. This temperature control is essential for food safety, especially with shellfish that are highly perishable and can harbor pathogens if not handled correctly.

Maintaining this temperature threshold within the specified time frame ensures that the shellfish are kept at a safe temperature during transportation and storage, promoting their quality and safety when served. Ensuring that the shellfish are appropriately cooled is a fundamental aspect of food safety protocols that help prevent foodborne illnesses related to shellfish.

Other choices do not align with the specific requirements for the safe handling of shellfish. Cooking them is not a requirement for receiving them but rather for preparation before consumption. Storing them on ice, while it may help maintain a safe temperature, is not a mandatory requirement for receiving; it is more about the appropriate storage practices once received. Storing at room temperature is contrary to safe handling beliefs and practices, as shellfish need to be kept at cooler temperatures to prevent spoilage.