At what temperature must eggs and egg products be held?

Eggs and egg products must be held at a temperature between 33°F and 41°F to ensure food safety and prevent the growth of harmful bacteria. This temperature range is important because it keeps the eggs at a cool enough temperature to minimize the risk of spoilage while still allowing them to be safely handled and prepared.

Maintaining eggs within this specified temperature range helps preserve their quality and freshness. If eggs are stored outside of this range, especially at higher temperatures, they become more susceptible to bacterial growth, leading to potential health hazards.

In contrast, the other temperature ranges provided are not suitable for egg storage, as they either fall below the safe threshold or exceed it, allowing for conditions that could promote spoilage or unsafe levels of bacteria.