Question

true or false: as long as potentially hazardous/high - risk food is received at 4°c (40°f) or less, then no further checking for signs of temperature abuse is necessary. true false

Explanation:

Even if potentially hazardous/high - risk food is received at 4°C (40°F) or less, other factors like the duration of storage at improper temperatures before receiving, physical damage to packaging (which could allow microbial entry even if temperature was low), and signs of spoilage (such as off - odors, abnormal textures etc., which may not be directly related to temperature at the moment of receiving) need to be checked. So, just relying on the temperature at the time of receiving is not sufficient.

Answer:

B. False