Important Food Safety and Handling Tips

Some food products (such as raw shell eggs) may contain bacteria that could cause illness if the product has been cross-contaminated, mishandled or cooked improperly. For your protection, follow these simple safe handling instructions. It is especially important that recipes that call for raw eggs such as hollandaise and bernaise sauces, that only pasteurized egg product be used.

Keep eggs refrigerated at all times. Discard cracked or broken eggs. Use or cook eggs immediately after cracking.

Wash working surfaces, utensils, and hands before and after handling eggs.

Do not touch yolks or whites with your hands.

Cook thoroughly until whites are firmly set and the yolks thicken.

Keep hot foods hot (above 160 F) and cold foods cold (below 40 F).

Check the temperature of your refrigerator. Never store foods overnight with the intention of serving the next day in a refrigerator where the temperature of the food will not chill below 40F within 1 hour. Food borne bacteria can multiply even in a refrigerator if the temperature does not quickly chill below 40 F.


The American Egg Board's Food Safety Page




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