Nursing home food operations can serve eggs for immediate service when they are cooked to what temperature?

Serving eggs for immediate consumption in nursing home food operations requires ensuring that they are cooked to a minimum internal temperature of 145°F for 15 seconds. Cooking eggs to this temperature effectively destroys harmful bacteria, such as Salmonella, ensuring that they are safe to eat.

The importance of this temperature lies in its ability to achieve a sufficient level of safety for dishes that are consumed right away, as they do not undergo any further cooking or holding process after being prepared. This is particularly critical in nursing homes, where residents may be more vulnerable due to age or health issues.

The other temperatures listed would not ensure the same level of safety. Cooking at lower temperatures could potentially leave harmful pathogens intact, increasing the risk of foodborne illness, which is particularly concerning when serving vulnerable populations in settings like nursing homes. Proper training and adherence to these temperature guidelines are essential for food safety management practices in such environments.