Block · one region of the page, as the scanner read it. It may hold a whole story, part of one, several, or an advertisement; stitching blocks into articles is the next step. Text is supplied OCR.
Page 15 · column 5 of 6 · from the scan, no model involved
signed to maintain a temperature of 40 degrees F. or below, a satisfactory temperature for eggs and other perishable foods.
Do no leave eggs in any form at room temperature for more than two hours including preparation and service.
Promptly after service, refriger-' ate leftovers in shallow containers so they will cool quickly.
For picnics or outdoor parties, pack cold egg dishes with ice or commerical coolant in an insulated cooler or bag.
Cleanliness Is Important
Cleanliness of hands, Utensils, and work surfaces is essential in preventing cross-contamination.
Use (hily clean, unbroken eggs. Discard dirty or broken eggs. 1
Avoid mixing the shell with the egg’s contents. Before they are packed, eggs are washed and sanitized. The process should remove most pathogenic bacteria from the surface of the shell, but some might remain in the pores, or the shell might be reinfected from other 1 sources. Eggs should not be rewashed before use-incorrect procedures might infect the contents.
A bit of shell which falls into the broken out contents should be removed with a clean utensil, not with another piece of shell.
Wash hands thoroughly , with soap and hot water before beginning food preparation. 1
Wash hands again, along with all ( utensils, equipment, and countertops that have been in contact with any raw food before preparing other foods.
Use separate cutting boards for raw and cooked foods. Wash and sanitize them thoroughly after each use.
Adequate Cooking
Adequate cooking assures that egg dishes reach a temperature high enough to destroy any bacteria which may be present.
Although there are certain visual indications for determining the doneness of any cooked dishes, the sing are sometimes difficulty to imterpret, particularly for inexperienced cooks.
For some foods, the internal temperature is a critical safety factor and can be determined only by actual measurements. A realtively quick-read thermometer allows you to measure a food’s temperature easily and quickly.
Salmonella organisms will not survive if held at a temperature of 1 140 degrees F. for 3-1/2 minutes or reach an end-point temperature of 160 degrees F.
The internal temperatues of baked goods and hard-cooked eggs will easily reach more than 160 degrees F. by the time they are done.
Quiches, bak£d costards, and most casseroles are done when a knife inserted near the center comes out clean.
89.1%