Egg Safety Regulations & Standards in Louisville

Louisville Local Health Code Requirements for Eggs

The Louisville Metro Health Department enforces Kentucky Administrative Regulations 902 KAR 45:010, which establishes specific standards for egg handling in food service facilities. Eggs must be obtained from suppliers approved by the LMHD and held at temperatures of 45°F (7°C) or below when stored, or kept hot at 135°F (57°C) or above if previously cooked. All eggs must be from reputable sources and accompanied by documentation verifying they meet safe handling standards. Inspectors routinely verify cold storage equipment temperatures and monitor for proper labeling and dating of egg products.

Temperature Control & Cooking Standards for Eggs

Kentucky food code requires eggs to be cooked to specific internal temperatures: 145°F (63°C) for at least 15 seconds for whole eggs, scrambled eggs, and egg mixtures. Raw or undercooked eggs cannot be served unless the customer explicitly requests them, and even then, menus must display a health warning. Pooled eggs (combining multiple raw eggs before cooking) must never exceed four hours at room temperature before cooking. Louisville inspectors focus heavily on dishwasher sanitization for equipment that contacts raw eggs and verify that shell eggs are not used in foods served to high-risk populations like schools or healthcare facilities.

Sourcing, Traceability & Inspection Focus Areas

The Louisville Metro Health Department requires all egg suppliers to provide documentation of their compliance with USDA standards and Salmonella prevention programs. Facilities must maintain records of egg sources, delivery dates, and lot numbers for traceability purposes in case of recalls or outbreaks. Inspectors specifically examine shell egg storage areas for cleanliness, proper temperature maintenance, and separation from ready-to-eat foods to prevent cross-contamination. Any signs of cracks, leaks, or visible contamination on eggs result in condemnation of the batch. Additionally, facilities must implement Hazard Analysis and Critical Control Points (HACCP) plans that address egg handling as a critical control point.

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