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Safe Food Handling
These general rules for safe food handling are the same in a foodservices setting and in the home.
In a food service operation, however, the degree of risk is higher because of the greater number of eggs involved, and because more people participte in handling and preparation.
In foodservice operations many eggs are often poolen (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 mulitiple to a very high number. If eggs from that batch are then not completely cooked or are kept warm at improper temperature for too long a time, the bacteria will multiply even further.
In the home, these particular risks are not so great. Shell eggs are safest when properly prepared and promptly eaten at home.
Refrigeration, the first step in proper egg handling, retards bacterial growth and maintains the quality of the eggs.
Buy eggs at retail only from refrigerated cases and refrigerate them in their cartons, not in the little slots on the door, as soon as possible after purchase. The carton also helps to keep the eggs from picking up flavors from other foods. Today's home refrigerators are de
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