If an order of vacuum-packaged, sliced deli meat is delivered at 49°F, the meat should be:

The correct choice is to reject the vacuum-packaged, sliced deli meat delivered at 49°F because food safety regulations require that perishable items, such as deli meats, must be kept at safe temperatures to prevent the growth of harmful bacteria. These meats should ideally be stored at temperatures below 41°F, as anything above this threshold increases the risk of foodborne illness.

When deli meats are delivered at 49°F, they exceed the safe temperature limit set for refrigerated products. Even if the meat appears to be intact and without any obvious signs of spoilage, the temperature at which it has been held can lead to bacterial growth. Therefore, rejecting the meat is the safest action to ensure compliance with food safety standards and maintain public health.

Other options, such as quickly refrigerating or freezing the meat, may seem practical but do not adequately address the potential safety risk already posed by the temperature at the time of delivery. Using the meat for cooked food preparation isn't safe either, as it does not eliminate any pre-existing pathogenic bacteria that may have multiplied during its delivery at unsafe temperatures.