Final answer:
Fresh fish should be delivered with a receiving temperature less than 41°F, whereas live shellfish should be delivered with a receiving temperature less than 45°F.
Step-by-step explanation:
In food safety, fresh fish should be delivered with a receiving temperature of less than 41 degrees Fahrenheit, whereas live shellfish should be delivered with a receiving temperature of less than 45 degrees Fahrenheit.
Fresh fish should be delivered with a receiving temperature less than 41°F, whereas live shellfish should be delivered with a receiving temperature less than 45°F.