Section 3-202.11 - Temperature(A) Except as specified in ¶ (B) or (G) of this section, refrigerated, POTENTIALLY HAZARDOUS FOOD (TIME / TEMPERATURE CONTROL FOR SAFETY FOOD) shall be at a temperature of 5°C (41 °F) or below when received. P(B)If a temperature other than 5°C (41°F) for a POTENTIALLY HAZARDOUS FOOD (TIME/TEMPERATURE CONTROL FOR SAFETY FOOD) is specified in LAW governing its distribution, such as LAWS governing milk and MOLLUSCAN SHELLFISH, the FOOD may be received at the specified temperature.(C) Raw shell EGGS shall be received in refrigerated EQUIPMENT that maintains an ambient air temperature of 7°C (45°F) or less. P(D) POTENTIALLY HAZARDOUS FOOD (TIME/TEMPERATURE CONTROL FOR SAFETY FOOD) that is cooked to a temperature and for a time specified under §§ 3-401.11 to 3-401.13 and received hot shall be at a temperature of 57.2°C (135°F) or above. P(E) A FOOD that is labeled frozen and shipped frozen by a FOOD PROCESSING PLANT shall be received frozen. Pf(F) Upon receipt, POTENTIALLY HAZARDOUS FOOD (TIME/TEMPERATURE CONTROL FOR SAFETY FOOD) shall be free of evidence of previous temperature abuse. Pf(G) Cheese curds manufactured at a Wisconsin-licensed dairy plant as specified in ch. ATCP 80, Wis. Admin. Code, may be received at temperatures other than 5°C (41 °F).Wis. Admin. Code Department of Health Services § 3-202.11