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  6. Key Temperatures for Egg Safety in Food Service Operations and Retail Food Stores
  1. Retail Food Industry/Regulatory Assistance & Training

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