§ 46.241. Receiving temperature of food.

 (a)  Refrigerated potentially hazardous food. Except as specified in § §  46.243(b) and 46.244(b) (relating to receiving shell eggs; and receiving eggs and milk products), refrigerated potentially hazardous food shall be at an internal temperature of 5°C (41°F) or below when received.

 (b)  Cooked potentially hazardous food. Potentially hazardous food that is cooked to a temperature and for a time specified in § §  46.361—46.363 (relating to cooking raw animal-derived foods; microwave cooking; and plant food cooking for hot holding) and received hot shall be at an internal temperature of 58°C (135°F) or above.

 (c)  Frozen food. A food that is labeled frozen and shipped frozen by a food establishment shall be received frozen.

 (d)  Visible evidence of improper temperature. Upon receipt, potentially hazardous food shall be free of evidence of previous temperature abuse. This evidence might include dehydration, ice crystals, discoloration or damaged packaging.