True story (which I probably already told somewhere): I did food inspection for the Air Force. Eggs had to be below 60° when delivered. For a while, we got in eggs that were above 60°, and had no choice but to reject the shipments. Checking the time the USDA inspector had inspected them, it was obvious the eggs were so fresh, they hadn't had time to chill. Eventually, we got this worked out, but there was a bit of "sheesh, this is stupid" involved for a little while.