Restaurant Egg Safety: Storing, Preparing and Serving
Posted on December 31, 2014
Eggs are delicious and go great with just about anything. But in a commercial kitchen, there are a few steps you have to take to make sure they’re kept in perfect serving shape. From proper storage and prep to cooking, keep foodborne illness at bay in your restaurant with these egg safety tips.
Egg Safety in a Commercial Kitchen
Egg safety begins before an egg is even cracked. In a commercial kitchen, it’s important to store eggs and egg-based products at the proper temperature to prevent spoilage. Nothing will make a customer run for the hills faster than catching Salmonella from improperly stored eggs. This egg safety chart covers everything from the basic egg and egg substitutes to finished egg products like pies, quiches and custards. Additionally, these precautions will help you better keep egg contamination under control:
• Clean up broken eggs in storage areas immediately.
• Wash hands between handling raw egg product and other food products.
To ensure that your customer’s order is tasty and safe, cook egg products thoroughly. For recipes that include raw or undercooked egg product such as custards or homemade mayonnaise, consider these steps:
• Cook the eggs with other liquid ingredients until the mixture reaches a temperature of 160°F and then continue with the recipe as instructed.
• Use pasteurized eggs or a liquid egg substitute in place of raw natural eggs.
Keeping up on serving time is just as important as cooking your eggs properly. Make your life easy by following these simple tips:
• Serve egg dishes as soon as they are cooked. Make egg orders a pick-up priority at the server window.
• Watch the clock for eggs served on a buffet. Throw away eggs that have been at room temperature for longer than two hours.
Stay on the sunny side of food safety and practice safe handling procedures when cooking with eggs. Follow the storage guidelines and make safe cooking and serving practices a habit for all of your kitchen and serving staff. Your customers and the health department will thank you.