Question

true or false: potentially hazardous/high - risk foods received fresh (not frozen) should be received at 4°c (40°f) or less.

Explanation:

Potentially hazardous/high - risk foods (when received fresh, not frozen) need to be kept at a temperature that inhibits the growth of harmful bacteria. A temperature of \(4^{\circ}C(40^{\circ}F)\) or less is a standard requirement in food safety guidelines to prevent spoilage and bacterial growth.

Answer:

True