What is the minimum internal temperature for shell eggs that will be hot-held for service?

The minimum internal temperature required for shell eggs that are hot-held for service is 155ºF (68ºC) for a duration of at least 15 seconds. This temperature ensures that any potential pathogens, such as Salmonella, are effectively killed, making the eggs safe for consumption.

Holding eggs at this temperature for the specified time helps provide a margin of safety, allowing the eggs to be served in various cooked forms, like scrambled or in casseroles, while maintaining their quality and safety for customers. The 155ºF threshold is based on food safety guidelines that balance efficiency with the need to minimize the risk of foodborne illness.

Other temperatures listed either do not meet the safety requirements for shell eggs when being held for service or do not take into account the sufficient time needed to effectively reduce harmful pathogens. Thus, following the established guidelines regarding the minimum internal temperature for hot-held shell eggs is crucial for ensuring food safety in a restaurant or food service setting.