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  1. Retail Food Protection

Key Temperatures for Egg Safety in Food Service Operations and Retail Food Stores

Key Temperatures for Egg Safety in Food Service Operations and Retail Food Stores

Food Service Safety Facts

(also available in PDF, 268KB)

  • 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 15 seconds
  • 63°C (145°F): Cook raw shell eggs broken for immediate service to 63°C (145°F) for 15 seconds
  • 60°C (140°F): Hold cooked eggs and egg-containing foods hot at 60°C (140°F) or above
  • 21°C (70°F): Cool cooked eggs and egg-containing foods from 60°C (140°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

Thermometer showing critical temperatures of 165, 155, 145, 140, 70, 45, and 41 degrees Fahrenheit