Which of the following is a safe receiving temperature for shell eggs?

The safe receiving temperature for shell eggs is 45°F. Maintaining this temperature is crucial because it helps inhibit the growth of harmful bacteria such as Salmonella, which can be present on eggshells or inside the eggs themselves. When shell eggs are received at or below this temperature, it ensures that they remain fresh and safe for consumption, allowing them to be stored and used properly in food preparation.

Storing eggs at higher temperatures, such as the options of 50°F, 55°F, or even warmer, increases the risk of bacterial growth and reduces their shelf life. Therefore, receiving shell eggs at temperatures above 45°F does not comply with food safety standards and poses a risk to public health.