Subsection 001-346-3-6 - Temperature RequirementsA. Refrigerated, potentially hazardous food must be kept at a temperature of 41 degrees F or below.B. Potentially Hazardous food that is cooked to a temperature and for a time specified under Section 3, Subsection 17, and 18, and received hot, must be kept at a temperature of 140 degrees F or above.C. A food that is labeled and shipped frozen by a processing plant must be received frozen.D. Upon receipt, potentially hazardous food must be free of evidence of previous temperature abuse. C.M.R. 01, 001, ch. 346, § 001-346-3, subsec. 001-346-3-6