Food Manager Practice Exam 2025 – The All-in-One Guide to Master Your Certification!

Question: 1 / 400

At what temperature should eggs be received as they are a potentially hazardous food?

40 degrees or less

45 degrees or less

Eggs should be received at a temperature of 45 degrees or less to ensure food safety. This temperature guideline is crucial because eggs are classified as potentially hazardous foods due to their capacity to support the growth of harmful bacteria, such as Salmonella. When eggs are stored at higher temperatures, the risk of bacterial growth increases, thus compromising food safety.

Receiving eggs at or below 45 degrees helps to minimize this risk. It keeps them within a safe temperature range until they can be properly cooked or refrigerated further. This is in line with food safety regulations that aim to protect consumers by preventing foodborne illnesses associated with improper storage of perishable items.

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50 degrees or less

30 degrees or less

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