At what maximum temperature can shell eggs be received?

The maximum temperature at which shell eggs can be received is 45°F (7°C). This standard is established to prevent the growth of pathogenic bacteria, such as Salmonella, which can be present on or in eggs. Keeping shell eggs at or below this temperature helps maintain their quality and safety, as temperatures higher than 45°F can encourage bacterial growth, increasing the risk of foodborne illness.

While options suggesting lower temperatures, such as 41°F (5°C) or 40°F (4°C), are indeed safe for storing eggs, the regulation specifically allows for the reception of eggs at a maximum of 45°F (7°C). Receiving them at this temperature doesn’t compromise safety as long as they are subsequently stored properly. Hence, 45°F is the maximum acceptable temperature for receiving shell eggs in food service environments.