Which describes the safe handling of shell eggs?

Safe handling of shell eggs involves several key practices: always refrigerate eggs at or below 40°F (4°C) to prevent bacterial growth, wash hands and surfaces thoroughly after handling raw eggs, and cook eggs until both the whites and yolks are firm to kill any potential pathogens. Additionally, avoid using cracked or dirty eggs and ensure proper storage by placing eggs in their original carton to minimize exposure to odors and moisture.