Egg Safety Regulations & Requirements in Salt Lake City

Salt Lake County Health Code Requirements for Eggs

The Salt Lake County Health Department enforces regulations based on the Utah Food Code, which aligns with FDA standards. All eggs must be refrigerated at 41°F or below from receipt through service, with written documentation of temperature checks required during inspections. Raw or undercooked eggs cannot be served to vulnerable populations (elderly, young children, immunocompromised individuals) unless a customer explicitly requests them. Health inspectors specifically examine egg storage areas, refrigeration logs, and cooking practices to ensure compliance with these standards.

Cooking Temperatures & Storage Standards

Eggs served to at-risk groups must reach an internal temperature of 160°F, while eggs for general consumption require 145°F for 15 seconds according to Utah Food Code. Shell eggs must be stored separately from ready-to-eat foods to prevent cross-contamination. Establishments must use FIFO (first-in, first-out) rotation and discard cracked or dirty eggs immediately. Temperature monitoring equipment must be calibrated regularly, and records kept for at least 7 days to demonstrate ongoing compliance during health department inspections.

Sourcing, Inspection Focus Areas & Documentation

Salt Lake City requires eggs to come from approved sources with documented safety certifications. Health inspectors focus on employee training records, handwashing procedures between egg handling and other tasks, and proper cleaning of equipment that contacts raw eggs. Establishments must maintain supplier documentation showing pasteurization status for liquid or powdered eggs. Regular inspections assess shell integrity, storage container cleanliness, and staff knowledge of egg safety protocols—areas where violations commonly occur in the region.

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