When should a shipment of fresh chicken be rejected?

When should a shipment of fresh chicken be rejected?

• A. When it smells rancid
• B. When the packaging is damaged
• C. When the receiving temperature is 50F (10C)
• D. When the sell-by date has passed

Answer: (C)

The most appropriate scenario for rejecting a shipment of fresh chicken is when the receiving temperature is 50°F (10°C). Fresh chicken should be stored and received at temperatures at or below 41°F (5°C) to minimize the risk of bacterial growth, spoilage, and foodborne illness. Receiving chicken at a higher temperature signals that it may have been improperly stored or handled, compromising its safety and quality. While the other options, such as rancid smells, damaged packaging, or a passed sell-by date, also indicate potential quality issues, they are not as critical as the immediate concern of temperature control. Temperatures above the recommended threshold provide an environment conducive to bacterial growth, making this scenario particularly concerning for food safety. Prompt rejection of the shipment under these conditions is essential to protect the health of consumers and maintain food safety standards.

The most appropriate scenario for rejecting a shipment of fresh chicken is when the receiving temperature is 50°F (10°C). Fresh chicken should be stored and received at temperatures at or below 41°F (5°C) to minimize the risk of bacterial growth, spoilage, and foodborne illness. Receiving chicken at a higher temperature signals that it may have been improperly stored or handled, compromising its safety and quality.

While the other options, such as rancid smells, damaged packaging, or a passed sell-by date, also indicate potential quality issues, they are not as critical as the immediate concern of temperature control. Temperatures above the recommended threshold provide an environment conducive to bacterial growth, making this scenario particularly concerning for food safety. Prompt rejection of the shipment under these conditions is essential to protect the health of consumers and maintain food safety standards.