You receive a shipment of cold foods and notice the storage temperature is 45 degrees F. This would be a problem for all of these foods except ____.

45 degrees F is an acceptable temperature at which to receive live shellfish, such as oysters, mussels, clams, and scallops, but other temperature-controlled food such as poultry, cut melon, and sprouts should be received at 41 degrees F or lower. However, while it is acceptable to receive live shellfish at a temperature of 45°F, it should be cooled to 41degrees F or lower within four hours.