New York City Food Protection Practice Test

What is required for storing raw shell eggs?

1. A minimum temperature of 40°F

2. A minimum temperature of 43°F

3. A minimum temperature of 45°F

4. A maximum temperature of 45°F

The correct answer is: A minimum temperature of 45°F

The correct temperature for storing raw shell eggs is 45°F, which is aligned with food safety guidelines set forth to minimize the risk of foodborne illnesses. At this temperature, the growth of harmful bacteria, such as Salmonella, is significantly slowed, helping to ensure the safety of the eggs for consumption. Maintaining shell eggs at 45°F or below is essential in preventing deterioration and maintaining their quality, which is critical for both food safety and consumer health. By storing eggs at this specific temperature, food service operators can help ensure that the products being offered to customers remain safe and fresh. Other temperature options are either higher than recommended, which could allow bacteria to proliferate, or do not meet the official guidelines for egg storage. Keeping raw shell eggs below this critical threshold ensures optimal food safety practices are upheld.