What is the minimum cooking temperature for shell eggs that will be hot-held for service?

The correct answer is based on food safety regulations concerning the proper cooking temperatures for shell eggs that are to be hot-held for service. Cooking shell eggs to a minimum temperature of 155°F (68°C) for at least 17 seconds ensures that any harmful bacteria, such as Salmonella, are effectively killed, making the eggs safe for consumption.

This temperature and timing combination is essential for achieving adequate pathogen reduction while maintaining the quality of the eggs. It is specifically designed for food service scenarios where the eggs will be kept hot-held after cooking, thus allowing for safe service to customers.

Other temperature options either do not meet the required cooking standard for safety or are associated with different food items. Following the appropriate cooking guidelines is crucial in a food service environment to ensure food safety and prevent foodborne illnesses.