What minimum temperature must live shellfish be received and maintained at?

Live shellfish must be received and maintained at a minimum air temperature of 45°F. This temperature is crucial for ensuring the safety and quality of shellfish, as warmer temperatures can promote the growth of harmful bacteria. Receiving shellfish at or below the specified temperature helps to prevent foodborne illnesses that can result from bacterial contamination. Maintaining live shellfish at this temperature supports their freshness and prevents spoilage, which is important for food safety and quality assurance in food service operations. Ensuring that shellfish are stored and transported within this temperature range is an essential practice in food protection.