A brunch cook makes a large batch of scrambled eggs from 60 shell eggs to hold on a buffet. What minimum internal temperature applies?
a.135°F, because the eggs will be held hot on the buffet after cooking
b.145°F for 15 seconds, as for eggs cooked to order
c.155°F for 17 seconds, because they are not for immediate service
d.165°F for 15 seconds, the same as poultry products
Explanation
The 145°F for 15 seconds allowance covers raw eggs broken and prepared in response to a consumer's order and served immediately. Eggs pooled for a buffet fall in the 155°F for 17 seconds group, because one contaminated egg can seed the whole batch and the food will sit on a line.
Law Reference: FDA Food Code §3-401.11Practice all 500 questions free — no signup required.
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