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Key Temperatures for Egg Safety in Food Service Operations and Retail Food Stores
Food Service Safety Facts
74°C (165°F): Microwave egg and egg-containing dishes to 74°C (165°F) and let stand covered for two minutes
68°C (155°F): Cook foods prepared with raw shell eggs not broken for immediate service to 68°C (155°F) for 17 seconds
63°C (145°F): Cook raw shell eggs broken for immediate service to 63°C (145°F) for 15 seconds
57°C (135°F): Hold cooked eggs and egg-containing foods hot at 57°C (135°F) or above
21°C (70°F): Cool cooked eggs and egg-containing foods from 57°C (135°F) to 21°C (70°F) within two hours and to 5°C (41°F) within an additional four hours
7°C (45°F): Refrigerate untreated shell eggs while stored or displayed at 7°C (45°F)
5°C (41°F): Hold cooked eggs and egg-containing foods cold at 5°C (41°F) or below
