Eggs held for hot service must reach an internal temperature of

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Multiple Choice

Eggs held for hot service must reach an internal temperature of

Explanation:
Eggs that will be served hot must reach 155°F for at least 15 seconds to ensure safety by inactivating Salmonella throughout the product. This temperature-time combination provides enough heat penetration to kill pathogens without overcooking. While higher temps like 165°F are also safe and often used for reheating, the standard for hot-held eggs is 155°F for 15 seconds. Temperatures as low as 150°F or 145°F are not sufficient for hot-held eggs, even with longer times, because they don’t meet the required safety threshold.

Eggs that will be served hot must reach 155°F for at least 15 seconds to ensure safety by inactivating Salmonella throughout the product. This temperature-time combination provides enough heat penetration to kill pathogens without overcooking. While higher temps like 165°F are also safe and often used for reheating, the standard for hot-held eggs is 155°F for 15 seconds. Temperatures as low as 150°F or 145°F are not sufficient for hot-held eggs, even with longer times, because they don’t meet the required safety threshold.

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