Food preparation workers should follow the easy lessons below to make sure eggs are safe to eat.
- Clean - Wash hands, utensils, cutting boards and work surfaces often. Proper hand washing may eliminate nearly half of all cases of food-borne illness.
- Chill - Refrigerate/freeze food promptly. Cold temperatures can prevent the growth of most types of harmful bacteria. Keep your refrigerator at 40°F (4.4°C) or below to keep bacteria from growing and chill leftovers within 2 hours.
- Separate - Don’t cross-contaminate. Keep raw meat/poultry/seafood and their juices separate from one another and other food like eggs during storage and preparation.
- Cook - Cook meat, poultry and eggs to proper temperatures. Thorough cooking is an important step in making sure eggs are safe.
Simple Egg Preparations