44:02:07:19Receiving temperature requirements of

potentially hazardous food. Potentially hazardous foods must meet the following temperature requirements upon receipt: (1) Except as specified in subdivision (3) of this section, refrigerated potentially hazardous food must be at a temperature of 5°C (41°F) or below when received; (2) Potentially hazardous food that is cooked as required under §§ 44:02:07:28 and 44:02:07:29 and received hot must be received at a temperature of 60°C (140°F) or above; (3) Potentially hazardous food may be received at the temperature specified in laws governing its distribution; and (4) Potentially hazardous food must be free of evidence of previous temperature abuse.

Source: 23 SDR 195, effective May 26, 1997.