Shell eggs must be received at what temperature or less?

Shell eggs must be received at 45 degrees Fahrenheit or less to ensure food safety and minimize the risk of bacterial growth, particularly from Salmonella. Keeping shell eggs at this temperature helps to maintain their quality and safety during storage and handling in a culinary environment.

Eggs that are stored at temperatures higher than 45 degrees can promote the growth of harmful bacteria, which can lead to foodborne illnesses when consumed. Therefore, food safety standards recommend strict adherence to this temperature guideline when receiving shell eggs in any food service operation, including those operated by Navy Culinary Specialists.

It's important for culinary professionals to be aware of these temperature controls not only for shell eggs but for all perishable items to ensure the health and safety of consumers.