FOOD SERVICE SAFETY FACTS Center for Food Safety and Applied Nutrition, U.S. Food and Drug Administration April 2002

Key Temperatures for
EGG SAFETY
in Food Service Operations and
Retail Food Stores

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