What temperature must raw eggs reach when served immediately to consumers?

Raw eggs must reach a temperature of 145°F when served immediately to consumers to ensure that they are safe to eat. This temperature is significant because it is effective in destroying harmful bacteria such as Salmonella, which can be present in eggs and can cause foodborne illness.

When eggs are cooked to this temperature, the heat penetrates the egg sufficiently to eliminate the risk of bacterial contamination, ensuring that the product is safe for immediate consumption. It is important for food safety protocols to emphasize this temperature threshold, particularly in settings where eggs may be served runny or soft, as is common with certain favorite dishes like poached eggs or soft-scrambled eggs.

This guideline is particularly crucial for high-risk populations, including young children, the elderly, pregnant women, and individuals with weakened immune systems, who may be more susceptible to foodborne illnesses. Thus, achieving 145°F is a critical aspect of safe egg handling and preparation practices.