Egg Safety
- The INSPECT phase starts whenever you receive eggs and egg products into your kitchen.
- The best way to avoid many food safety problems can be summed up in one word: CLEAN.
- One of the easiest ways to ensure your guests’ safe, tasty egg dishes is to frequently TEST the temperature of both hot and cold entrées.
- The final phase in the Egg Safety Cycle is TIME. Why? Because time works hand-in-hand with temperature to affect the safety, quality, and taste of every egg dish.
Eggs should be cooked until the whites are set (completely coagulated and firm) and the yolks begin to thicken (no longer runny, but not hard). Scrambled eggs and omelets should be cooked until firm throughout with no visible liquid egg remaining. For egg-containing dishes (like sauces, casseroles, etc.), cook until an internal temperature of 160°F or above has been reached.
In addition to thoroughly cooking eggs, follow these food handling practices:
- Wash hands with soap and warm water
- Refrigerate at 45°F or below (do not freeze)
- Avoid pooling and combining eggs
- Use clean, sanitized utensils and equipment
- Take out eggs only for immediate use
- Never stack egg flats near grill or stove
- Never leave egg dishes at room temperature more than one hour (including preparation and service time).
