New York City Food Protection Practice Test

At what minimum temperature must raw shell eggs be stored?

1. 32°F

2. 40°F

3. 45°F

4. 50°F

The correct answer is: 45°F

The minimum temperature at which raw shell eggs must be stored is 45°F. This is crucial because keeping eggs at the proper temperature helps prevent the growth of harmful bacteria such as Salmonella, which can be present on the shells or inside the eggs. Storing eggs below this temperature reduces the risk of bacterial growth, ensuring they remain safe for consumption. In many regions, including New York City, food safety regulations clearly state that shell eggs should be refrigerated at temperatures of 45°F or lower to maintain their quality and safety. Storing eggs at 40°F or lower can provide an extra margin of safety, but 45°F is the minimum temperature that complies with food safety standards. Proper storage helps reduce the potential risk of foodborne illnesses associated with improperly handled eggs. Understanding this requirement is essential for anyone working in food service or handling food products to ensure they maintain safe food handling practices.