What temperature is acceptable for receiving pork?

Receiving pork at a temperature of 41°F or below is acceptable because this temperature range is consistent with food safety guidelines aimed at minimizing the risk of foodborne illness. Pork is classified as a potentially hazardous food, which means it is more susceptible to the growth of harmful microorganisms if not kept at safe temperatures.

Maintaining pork at or below 41°F helps to inhibit the growth of bacteria that thrive in warmer temperatures. The U.S. Food and Drug Administration (FDA) recommends that refrigerated foods must be held at 41°F or lower during receiving to ensure their safety and quality. Keeping pork at this temperature ensures that it remains safe for consumption and aligns with food safety principles for temperature control throughout the food handling process.