Cold Chain 101: How to Handle Wholesale Eggs Like a Pro

You bought great eggs. Now don’t ruin them. Food safety isn’t a glamorous topic, but mishandled eggs cost restaurants real money — in waste, in complaints, and sometimes in health inspections. The good news: getting it right isn’t complicated.

Temperature Is Everything

Eggs need to be stored at 45°F or below. Not 50°F. Not “cold enough.” 45°F or below, consistently. Warmer temperatures accelerate bacterial growth and reduce shelf life dramatically.

• Put eggs in your walk-in immediately upon delivery
• Don’t leave cases sitting on the receiving dock while you unload other items
• Keep walk-in doors closed — every open door raises the temperature
• Check your walk-in thermometer daily and log it

First In, First Out (Always)

Egg cartons are date-coded. Use the oldest stock first. This sounds obvious but it’s the #1 rookie mistake we see in kitchens.

• Rotate stock every time you receive a new delivery
• Never stack new cases in front of old ones
• Train your dishwashers and prep cooks to respect the FIFO rule

Don’t Wash Eggs Before You Use Them

Commercial eggs are already washed and sanitized before they reach you. Washing them again actually hurts food safety by removing the protective “bloom” on the shell.

Cracked or Damaged Eggs

A small crack might look harmless but it’s an invitation for bacteria. Cracked eggs go in the trash. Don’t save them for the line. Don’t save them for “tomorrow’s batter.” Throw them out.

Receiving Best Practices

1. Check the delivery temperature
2. Check for broken or cracked shells
3. Verify the count matches your invoice
4. Get everything into cold storage within 15 minutes
5. Date your receipt and rotate stock

A good supplier arrives with eggs that are already at proper temperature from a refrigerated truck. If your eggs show up warm, that’s a supplier problem and you should raise it immediately.

The Bottom Line

Cold chain isn’t complicated. Keep eggs cold, rotate stock, don’t wash them, and trash the cracked ones. If you do that consistently, you’ll extend shelf life, improve product quality, and stay on the right side of food safety.