Receiving temperatures are critical to ensuring that food enters the facility in a safe condition. While most TCS foods (like meat and dairy) must be received at an internal temperature of $41^{circ}F$ ($5^{circ}C$) or lower, the FDA Food Code provides a specific exception for shell eggs. Shell eggs may be received at an ambient air temperature of $45^{circ}F$ ($7^{circ}C$) or lower.

This exception exists because eggs are often packed and shipped shortly after being laid, and cooling the internal yolk to $41^{circ}F$ immediately can be difficult in a high-volume production environment. However, once the eggs are received, they must be stored in a refrigerated unit that maintains an ambient temperature of $45^{circ}F$ or lower to prevent the growth of Salmonella Enteritidis, which can be present inside the egg. Managers must check the temperature of the delivery truck and the air inside the egg crates upon arrival. If the air temperature exceeds $45^{circ}F$, the shipment should be rejected. Other 'exceptions' to the $41^{circ}F$ rule include shucked shellfish and milk (also $45^{circ}F$), and live shellfish (air temperature $45^{circ}F$, internal temperature no more than $50^{circ}F$). Once received, these items must be cooled to $41^{circ}F$ or lower within four hours. Maintaining these strict receiving standards is the first step in the 'Flow of Food' and acts as a barrier against contaminated products entering the kitchen.