Illinois Food Service License Practice Test

The correct answer is based on food safety guidelines designed to ensure that eggs are cooked sufficiently to eliminate harmful bacteria such as Salmonella. Cooking eggs to a minimum internal temperature of 155 degrees Fahrenheit for at least 15 seconds is crucial for reducing the risk of foodborne illness. This standard ensures that the eggs are hot-held safely for service, meaning they can be kept warm for later consumption without compromising food safety.

Maintaining the appropriate time and temperature allows the proteins in the egg to coagulate properly while killing any potential pathogens. Ensuring that eggs reach this temperature is especially important in food service settings where they may be served to a large number of people, including those who are more vulnerable to foodborne illnesses, such as the elderly or individuals with weakened immune systems.

Other temperatures and times listed do not meet the safety standard for hot-held eggs, as they may not effectively eliminate harmful bacteria, thus posing a risk of foodborne illness.