What is the minimum cooking temperature for raw eggs that are not for immediate service?

The minimum cooking temperature for raw eggs that are not for immediate service is 155 °F. This requirement is based on food safety guidelines, which aim to ensure that harmful pathogens, such as Salmonella, are effectively destroyed during cooking. Cooking eggs to this temperature significantly reduces the risk of foodborne illness, making the eggs safe for later use in dishes served to customers.

Cooking at 155 °F is established to achieve a balance between food texture and safety, ensuring that the eggs are set and fully cooked while eliminating any pathogens. It's important to note that this temperature is especially critical for eggs that will be kept warm and served later rather than consumed immediately. By understanding these cooking temperatures, food handlers can better protect public health and ensure food safety in their establishments.