Seattle Egg Safety & Handling Regulations Guide

Seattle Temperature & Storage Requirements

Washington State and King County require eggs to be stored at 41°F (5.6°C) or below unless they are being cooked immediately. Raw and cooked eggs must be separated to prevent cross-contamination, and opened egg containers must be discarded after 7 days. Seattle health inspectors specifically check refrigerator temperatures during routine inspections and look for evidence of temperature abuse. All cold-holding equipment must have visible, working thermometers, and daily temperature logs are required by regulation.

Sourcing, Cleaning & Label Compliance

King County requires eggs to come from approved, traceable suppliers—typically farms that comply with FDA guidelines or Washington State Egg Handling Standards. All eggs must be clean, free of cracks, and properly labeled with packing dates where applicable. Seattle establishments cannot source eggs from unknown or uninspected sources. Health inspectors verify supplier documentation and look for proper labeling during routine visits. Compostable or cracked eggs must be documented and disposed of properly, not repurposed.

Cooking, Service & Inspection Focus Areas

Eggs served to vulnerable populations (children, elderly, immunocompromised) must reach 160°F (71°C) internal temperature; runny yolks are prohibited for these groups. Seattle inspectors prioritize checking egg preparation temperatures using calibrated thermometers and review time-temperature logs. Staff training documentation on Salmonella prevention and proper egg handling is routinely requested during inspections. Any recalled eggs must be immediately removed from stock, and King County tracks recalls through its health department alerts in real time.

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