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Food Safety | Eggs
- 1. Food Safety E ggs and E gg Products http://www.FoodSafetyA dmin.com C urso de Manipulador de A limentos
- 2. From May 1 to September 14, 2010, over 1600 reported cases of Salmonella Enteritidis infections were associated with contaminated shell eggs. Eggs are one of nature's most nutritious and economical foods. But, you must take special care with handling and preparing fresh eggs and egg products to avoid food poisoning.
- 3. EGG BASICS Thorough cooking is an important step in making sure eggs are safe: Scrambled eggs: Cook until firm, not runny. Fried, poached, boiled, or baked: Cook until both the white and the yolk are firm. Egg mixtures, such as casseroles: Cook until the center of the mixture reaches 160 属F when measured with a food thermometer.
- 4. Egg Recipes: Playing It Safe Homemade ice cream and eggnog are safe if you do one of the following: Use a cooked egg-milk mixture. Heat it gently and use a food thermometer to ensure that it reaches 160 属F. Use pasteurized eggs or egg products.
- 5. Egg Recipes: Playing It Safe Dry meringue shells, divinity candy, and 7-minute frosting are safe. These are made by combining hot sugar syrup with beaten egg whites. However, avoid icing recipes using uncooked eggs or egg whites.
- 6. Egg Recipes: Playing It Safe Meringue-topped pies should be safe if baked at 350 属F for about 15 minutes. But avoid chiffon pies and fruit whips made with raw, beaten egg whites instead, substitute pasteurized dried egg whites, whipped cream, or a whipped topping.
- 7. Egg Recipes: Playing It Safe Adapting Recipes: If your recipe calls for uncooked eggs, make it safe by doing one of the following: Heating the eggs in one of the recipes other liquid ingredients over low heat, stirring constantly, until the mixture reaches 160 属F. Then, combine it with the other ingredients and complete the recipe. Or use pasteurized eggs or egg products. Using pasteurized eggs or egg products.
- 8. Note: Egg products, such as liquid or frozen egg substitute, are pasteurized, so its safe to use them in recipes that will be not be cooked. However, its best to use egg products in a recipe that will be cooked, especially if you are serving pregnant women, babies, young children, older adults, and people with cronical ilness.
- 9. Tips by http://www.foodsafety.gov FOOD SAFETY ONLINE TRAINING Food Safety Administration (888) 892-9477 http://www.foodsafetyadmin.com ONLINE TRAINING VIDEOS ONLINE TUTORIALS GET STARTED - TODAY! ONLINE PRACTICE EXAMS UNLIMITED TELEPHONE SUPPORT