Delivery

Raw shell eggs upon arrival should have been stored and transported at an ambient temperature of 45 ˚F or below. It is important to make sure that eggs appear intact, have no cracks, chips, or breaks and are not leaking. If any eggs are found in this state, it is important to divert them from human consumption.

On Location

Storage

If stored properly, eggs will retain their quality for several weeks.  To prevent loss of moisture and cross contamination, eggs should be stored in their original packaging and away from foods with strong odors like fish or onions.  Cool temperatures can slow and even stop the growth of most microorganisms that spoil the food and cause disease.

Preparation

Cleaning

When it comes to food safety in the food service industry, the food and everything that comes in contact with food must be kept clean at all times. Food that is mishandled can lead to foodborne illness. Cross contamination can easily occur in a kitchen that is unclean.  To begin, the person(s) preparing the food should always first wash their hands with warm, soapy water for 20 seconds before and after handling the food.  Also, it is important to always wash hands after using the restroom and after blowing nose, coughing, or sneezing.  If your hands have any type of cut or skin abrasion, always use clean disposable gloves.

The work area or kitchen should be very clean.  Before bringing out any food or utensils, thoroughly wash ALL surfaces with hot, soapy water.  Use paper towels or dishcloths that are washed often in the hot cycle of the washing machine.

Next, utensils should be washed or sanitized.  Wash cutting boards in hot, soapy water and air dry or pat dry with paper towel after each use. Non-porous acrylic, plastic, glass, and solid wood boards can be washed in a dishwasher.  Use clean utensils and serving platters when handling raw meat.  Any bacteria present on the raw meat or juices can contaminate cooked products and utensils.  If using a good thermometer, it is important to wash it before reinserting it into a food.

Thawing

To avoid the growth of bacteria, it is important to thaw frozen products properly.

• Refrigerator: The refrigerator allows slow, safe thawing. Make sure that products do not drip.
• Cold Water:  For faster thawing, place food in a leak-proof plastic bag. Submerge in cold tap water, changing the water every 30 minutes.
• Microwave:  Use defrost or similar button on the microwave. Cook products immediately after microwave thawing.

Serving

When serving dishes, hot food should be held at 140° F or warmer. When serving food buffet style, keep food hot with chafing dishes, slow cookers, and warming trays. Cold food should be held at 40° F or colder using ice.