Safe Food Handling

In Food-Service Setting
& in the home

Many general rules for safe food handling are the same in both places.
In a food service operation, however, the degree of risk is higher because of the greater number of eggs involved and because more people participate in handling and preparation.

Frequent employees turnover coupled with a possible lack of ability in reading or understanding may make it difficult for operators to impress employees with the tremendous importance of sanitary kitchen procedures.

In food service operations, many eggs are often improperly pooled (broken together) and allowed to stand at room temperature for a considerable time.

In such cases, a few organisms from just one egg can quickly multiply to a very high number.

Then, if eggs from that batch are not completely cooked or are kept warm at improper temperatures for long a time, the bacteria will multiply even further.

Refrigeration, the first step in proper egg handling, retards bacterial growth and maintains the quality of eggs.

At retail, by eggs only from refrigerated cases and refrigerate them in their cartons on an inside shelf as soon as possible after purchase.

Today’s home refrigerators are designed to maintain a temp. of 40oF or below, as satisfactory temperature for eggs and other perishable foods.