New York City Food Protection Practice Test

Why are air-cooled hard-boiled eggs with intact shells considered exceptions to PHF?

1. They do not support microbial growth

2. They are always cooked freshly

3. They are served hot

4. They are packaged in a freezer

The correct answer is: They do not support microbial growth

Air-cooled hard-boiled eggs with intact shells are considered exceptions to potentially hazardous foods (PHF) because they do not support microbial growth. When eggs are hard-boiled, the high cooking temperature eliminates pathogens that might be present, and the intact shell serves as a protective barrier, minimizing exposure to contaminants. Once cooled and stored properly, the low water activity and pH of the eggs help restrain microbial growth, making them safe for consumption for a period of time. The other options do not accurately capture the reason for this classification. While it is true that hard-boiled eggs should ideally be cooked freshly to ensure safety, their ability to prevent microbial growth is the primary factor for their designation as exceptions to PHF. Serving temperature and packaging, such as being frozen, do not play significant roles in the classification of hard-boiled eggs in this context. Thus, understanding that these eggs remain safe largely due to their preparation process and physical characteristics is key in food safety practices.