What is the maximum receiving temperature for dairy products?

The maximum receiving temperature for dairy products is 41°F. This temperature is critical for maintaining the safety and quality of dairy items such as milk, cheese, and yogurt. Dairy products are particularly susceptible to bacterial growth, and if they are received at temperatures higher than 41°F, it can increase the risk of foodborne illnesses and spoilage.

Receiving dairy products at this maximum temperature ensures that they remain within a safe range for storage and consumption. Keeping temperatures below this threshold helps to inhibit the growth of pathogens and spoilage bacteria, which thrive in warmer conditions. Therefore, ensuring that dairy products are received at or below 41°F is vital for health and safety standards in food handling and storage.