At what temperature must eggs and egg products be held?

Eggs and egg products must be held at a temperature range of 33-41 degrees Fahrenheit to ensure food safety. This temperature zone is critical because it prevents the growth of harmful bacteria, such as Salmonella, which can thrive at higher temperatures. Maintaining eggs within this range helps preserve their quality and freshness while also complying with food safety regulations.

Holding eggs below 33 degrees might risk freezing, which can alter their texture and cooking properties. On the other hand, temperatures above 41 degrees increase the risk of bacterial growth, leading to potential foodborne illnesses. Therefore, the specified temperature range balances safety and quality, making it the correct answer.