At what temperature must eggs be received?

Eggs must be received at a temperature of 45 degrees Fahrenheit or less to ensure their safety and quality. Receiving eggs at this temperature helps inhibit the growth of harmful bacteria, particularly Salmonella, which can thrive at higher temperatures. Maintaining eggs at 45 degrees or lower is crucial for preserving freshness and preventing spoilage.

This temperature standard aligns with food safety guidelines designed to minimize the risk of foodborne illnesses. It establishes a critical control point for handling and storing eggs in a food service environment. By receiving eggs at 45 degrees or lower, food handlers can ensure that they remain safe for consumption and suitable for cooking or baking purposes.