Answer:
41°F (5°C) or lower.
Explanation:
According to the United States, Food and Administration otherwise known as the FDA declared that It is acceptable to hold cold peel-and-eat shrimp in storage at a temperature of 41°F (5°C) or lower.
This type of food is often referred to as TCS (Temperature Control Safety). The purpose is to prevent any form of bacterial or microorganisms growth that may be harmful to humans following consumption below the actual or ideal temperature.
