Sanitation Certification Practice Test

Disable ads (and more) with a membership for a one time $2.99 payment

Study for the Sanitation Certification Test. Enhance your knowledge with flashcards and multiple-choice questions, each with hints and detailed explanations. Prepare confidently for your exam!

Practice this question and more.

At what internal temperature should live shellfish be maintained during transportation?

41°F
45°F
50°F
32°F

The correct answer is: 45°F

Maintaining live shellfish at an internal temperature of 45°F during transportation is essential to ensure their safety and quality. At this temperature, you help inhibit the growth of harmful bacteria and other pathogens that can thrive in warmer conditions. This temperature is also critical for preserving the health and viability of the shellfish, as it reduces stress and allows them to remain alive for a longer period. Transporting shellfish at temperatures lower than 45°F may risk freezing them, which can compromise their texture and quality. Conversely, higher temperatures can lead to rapid spoilage and increased health risks. Adhering to the 45°F guideline supports both food safety practices and maintains the quality of the shellfish, making it a vital standard in the transportation process.