Raw shell eggs must be received in refrigerated equipment that holds an ambient air temperature of 45°F (7°C) or less.

Safe receiving temperature

  • Food safety guidance for retail and foodservice operations specifies that incoming raw shell eggs need to arrive in refrigeration that maintains an air temperature of 45°F (7°C) or below to control Salmonella growth.
  • Training materials on proper temperature checks for shell-egg deliveries confirm that unloading should only proceed if the ambient temperature in the vehicle or unit is at or below 45°F.

Why 45°F matters

  • Temperatures above 45°F allow bacteria like Salmonella to multiply more quickly inside eggs, increasing the risk of foodborne illness if the product is later undercooked.
  • Keeping eggs cold from receipt through storage (at or below about 40–45°F depending on local code) helps maintain both safety and quality until cooking or further preparation.

Information gathered from public forums or data available on the internet and portrayed here.