What is the temperature range that indicates a problem for shucked shellfish, being above or below it?

The correct answer highlights a critical temperature range that signifies a potential risk for shucked shellfish. Shellfish are highly perishable and can harbor pathogenic bacteria if not stored correctly. The danger zone for shucked shellfish occurs when the temperature remains between 40 to 45 degrees Fahrenheit. This temperature range can allow for the growth of bacteria, specifically Vibrio species, which can cause foodborne illness.

Storing shucked shellfish above 40 degrees Fahrenheit provides an environment conducive to bacterial growth, compromising the safety and quality of the shellfish. Maintaining proper refrigeration and ensuring that the temperature is consistently below this threshold is essential in the food service industry to prevent food safety risks associated with seafood.

Understanding this temperature range is crucial for anyone handling shellfish to ensure safe food practices and minimize the risk of foodborne illnesses.