Why can eggs be received at 45°F (7°C) while other potentially hazardous foods such as meat, poultry, and fish must be received at 41°F (5°C) or lower?

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Why can eggs be received at 45°F (7°C) while other potentially hazardous foods such as meat, poultry, and fish must be received at 41°F (5°C) or lower?

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According to section 3-202.11 of the FDA Food Code, if a temperature other than 41°F is specified by law governing the distribution of a potentially hazardous food, such as laws governing milk, molluscan shellfish, and shell eggs, the food may be received at the specified temperature. Current laws for interstate shipment of shell eggs allows a temperature of 45°F.

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