What is the required maximum temperature for receiving raw shell eggs?

The required maximum temperature for receiving raw shell eggs is 45°F or less. This temperature is crucial for maintaining the safety and quality of the eggs. When eggs are received above this temperature, there is an increased risk for bacterial growth, particularly Salmonella, which can be present in eggs and can cause foodborne illness if consumed.

Keeping raw shell eggs at or below 45°F helps to minimize the risk of bacterial proliferation and ensures that the eggs remain fresher for longer periods. It's essential for food handlers to understand and consistently implement these temperature guidelines during the receiving process to promote food safety in food service operations. Managing proper temperature control from the point of receipt onward is a critical aspect of maintaining food safety standards.