What temperature must fresh shell eggs be refrigerated upon receipt?

Fresh shell eggs must be refrigerated upon receipt at a temperature of 41°F or lower to ensure food safety. This temperature is critical because it prevents the growth of harmful bacteria, such as Salmonella, that can be present on the eggshell or inside the egg. Keeping eggs at or below 41°F helps maintain their freshness and quality while reducing the risk of foodborne illness.

In many food safety regulations, including the guidelines followed in New York City, this temperature standard is established to protect public health. By ensuring that eggs are stored at this safe refrigeration temperature, food handlers can effectively minimize potential contamination and health risks associated with improper egg storage.