What temperature should eggs and egg products be held at to ensure safety?

Eggs and egg products should be held at temperatures between 33-41 degrees Fahrenheit to ensure safety. This temperature range is crucial for preventing the growth of harmful bacteria, particularly Salmonella, which can be present in or on eggs. Keeping eggs at this lower temperature extends their shelf life and maintains their integrity, ensuring they remain safe for consumption.

Holding eggs above this temperature can increase the risk of bacterial growth, making them unsafe to eat. The temperature range is aligned with food safety guidelines designed to prevent foodborne illnesses. Therefore, maintaining the correct temperature is essential for both food safety and quality.