Wisconsin Administrative Code
Department of Agriculture, Trade and Consumer Protection
ATCP 55-89 - Food, Lodging, and Recreation Safety
Chapter ATCP 88 - Egg Grading, Handling And Labeling
Subchapter IV - Egg Handling Operations
Section ATCP 88.18 - Temperature standards

(1) TEMPERATURE BEFORE PACKING. Eggs that are held by an egg handler before packing for more than 36 hours after they are laid shall be kept at an ambient temperature of 45° Fahrenheit (7° Celsius) or less. Eggs that have been refrigerated may be held at room temperature, for up to 36 hours immediately before washing, to decrease the risk of thermal checks caused by washing cold eggs with warm water.

Note It is recommended that eggs be processed and packed as soon as practicable and within 5 days after they are laid.

(2) TEMPERATURE AFTER PACKING. Eggs which have been packed by an egg handler shall be kept at an ambient temperature of 45° Fahrenheit (7° Celsius) or less at all times, including while they are being transported.

(3) TEMPERATURE DURING TRANSPORT. During transport to a retail food establishment and upon receipt at a retail food establishment eggs shall be held at an ambient air temperature of 45° Fahrenheit (7° Celsius) or less.

Note Mechanical refrigeration is recommended for eggs that are in transport for more than 4 hours.

(4) TEMPERATURE STANDARDS FOR RETAIL SALE. Eggs held for retail sale shall be held at an ambient temperature of 41° Fahrenheit (5° Celsius) or less.

(5) TEMPERATURE STANDARDS FOR BALUTS. Baluts must be refrigerated upon removal from incubation and maintained at a temperature of 41° Fahrenheit (5° Celsius) or less while transported, stored, or held for retail sale.

(6) SALE OF FROZEN EGGS PROHIBITED. No person may sell or offer for sale any shell eggs that have been frozen.