Under what condition should a shipment of fresh chicken be rejected?

A shipment of fresh chicken should be rejected if the receiving temperature is 50 ̊F (10 ̊C). Poultry should always be received at a temperature of 41 ̊F (5 ̊C) or lower to ensure food safety. Higher temperatures can promote the growth of harmful bacteria, increasing the risk of foodborne illness. Accepting chicken at 50 ̊F does not meet the standard required to maintain its safety and quality.

Receiving chicken that is leaking blood can be a cause for concern about freshness, but it typically doesn't automatically warrant rejection unless there are additional signs of spoilage. Similarly, thawed and refrozen chicken may not be ideal, but it could be acceptable if it has remained at safe temperatures during the thawing process. A torn package may indicate potential contamination, but it does not always mean the chicken itself is unsafe; the contents must be inspected further. However, a temperature of 50 ̊F clearly indicates a significant food safety risk, making it the most critical reason for rejection.