Which two food types can be safely stored at 45°F instead of the typical 41°F?

The correct answer identifies shellfish and eggs as the two types of food that can be safely stored at 45°F instead of the typical 41°F. Shellfish, such as clams, oysters, and mussels, are often stored at this slightly higher temperature because they are less susceptible to bacteria when compared to other food types. The FDA guidelines permit this temperature for shellfish, provided they are consumed quickly within a short period and are fresh.

Eggs are also safe to store at 45°F, particularly in commercial settings where they are kept in a controlled environment. While eggs should ideally be stored at a lower temperature to maximize freshness and safety, the guidelines recognize that under specific conditions, especially for short periods, they can be kept at 45°F without raising food safety concerns.

In contrast, fruits and vegetables typically fare well in cooler temperatures to maintain freshness, while eggs and dairy should generally be stored at lower temperatures to inhibit bacterial growth. Red meat and poultry are particularly vulnerable to contamination and spoilage, requiring stricter temperature control at 41°F or below for optimum safety.