Restaurant Egg Safety: Storing, Preparing and Serving
• Clean up broken eggs in storage areas immediately and thoroughly.
• Wash hands between handling raw egg product and other food products.
• Cook the eggs with other liquid ingredients until the mixture reaches a temperature of 160°F and then continue with the recipe as instructed.
• Use pasteurized eggs or a liquid egg substitute in place of raw natural eggs.
• Serve egg dishes as soon as they are cooked. Make egg orders a pick-up priority at the server window.Stay on the sunny side of food safety and practice safe handling procedures when cooking with eggs. Follow the storage guidelines and implement safe preparation and serving practices in your restaurant.
• Watch the clock for eggs served on a buffet. Throw away eggs that have been at room temperature for longer than two hours. (Source)
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