Restaurant Egg Storage Guide: FDA Requirements & Best Practices

FDA Temperature Requirements & Shelf Life Standards

The FDA Food Code requires shell eggs to be stored at 45°F (7.2°C) or below, with most restaurants maintaining refrigerators between 35–40°F for optimal safety margins. Shell eggs remain safe for 3–4 weeks when stored at this temperature, but the clock starts from the pack date (printed on the carton). Pasteurized liquid eggs must be kept at 41°F (5°C) or below and used within 3 days of opening; unopened cartons last 4 weeks. Frozen egg products can be stored at 0°F (-18°C) or below for up to 1 year. Health inspectors regularly verify refrigerator temperatures with calibrated thermometers, so broken cooling units or overstocked fridges that block airflow are common violation points.

Proper Storage Containers, Labeling & Organization

Store eggs in their original, clean cartons to protect shells from cracks and contamination—loose eggs in bins significantly increase Salmonella risk. Label all egg products with the date received and use-by date using a permanent marker; the FDA requires restaurants to track this information for traceability. Organize eggs in a designated, separated area of the refrigerator away from ready-to-eat foods to prevent cross-contamination. Never store eggs above raw meats or seafood in multi-shelf coolers. Keep cartons on a shelf or in a clean, food-grade container, not on the floor. Broken or cracked eggs must be discarded immediately—never attempt to salvage them, as shell cracks provide a pathway for bacteria to enter the egg interior.

FIFO Rotation & Common Storage Mistakes

First-In, First-Out (FIFO) rotation is essential: place newly received eggs behind older stock so the oldest cartons are used first. Check dates during daily prep to catch expired eggs before they reach the line. Common mistakes include storing eggs in warming areas near ovens, keeping opened cartons beyond their 3-day window, failing to verify refrigerator temperatures daily, and not discarding eggs with visibly dirty or cracked shells. Many restaurants lose money to spoilage because staff ignore pack dates or because temperature logs aren't reviewed regularly. Use Panko Alerts to monitor real-time health department enforcement trends and stay ahead of inspection violations in your jurisdiction—the platform tracks FDA updates and local code changes that affect your storage protocols.

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