State Food Safety Practice Exam

What is the minimum internal temperature that eggs must reach if they will be hot held for service?

1. 135°F (57°C)

2. 145°F (63°C)

3. 155°F (68°C)

4. 165°F (74°C)

The correct answer is: 155°F (68°C)

The minimum internal temperature that eggs must reach if they will be hot held for service is 155°F (68°C). This temperature is critical because it ensures that any harmful bacteria, such as Salmonella, are effectively killed, making the eggs safe for consumption. When eggs are cooked to this temperature, the proteins within them coagulate, resulting in changes to texture that are characteristic of properly cooked eggs. Holding eggs at this temperature also ensures they remain safe during serving, as pathogens could potentially multiply if they drop to lower temperatures. In the context of food safety, adhering to the proper minimum internal temperatures is essential for reducing the risk of foodborne illnesses. This knowledge is particularly important for food service staff who must follow strict compliance to health regulations and guidelines regarding cooking and holding foods.