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(also available as a 11 x 17" poster in PDF, 268 KB)
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 | 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 | |
60°C (140°F): Hold cooked eggs and egg-containing foods hot at 60°C (140°F) or above | 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 |
Hypertext updated by cjm 2002-MAY-01