Certified Professional Food Safety (CP-FS) Practice Exam

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Prepare for the Certified Professional Food Safety (CP-FS) Exam with detailed questions, hints, and explanations. Master food safety knowledge and excel in your exam!

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What is the acceptable cold holding temperature for raw eggs?

The correct answer is: 45F

The acceptable cold holding temperature for raw eggs is 45°F. This temperature is critical to ensure food safety by minimizing the risk of bacterial growth, particularly Salmonella, which is commonly associated with raw eggs. Cold holding temperatures at or below 45°F help maintain the quality of the eggs and reduce the chances of spoilage. The guidelines for cold storage of eggs may vary slightly by region, but in many food safety standards, maintaining temperatures of 45°F or lower is considered safe for preventing foodborne illnesses. By keeping raw eggs at or below this temperature, food service establishments can better ensure the safety of their culinary products and protect public health. In this context, temperatures above 45°F begin to present a risk for bacterial growth, which is why options like 40°F and 35°F, while still safe, are not the specified threshold for raw egg storage. Additionally, the option of 50°F exceeds acceptable storage conditions, putting food safety at risk.