Why refrigerate eggs

There is no way to know if a shell egg is pathogen-free. Refrigeration also preserves egg quality. Another important way to address Salmonella concerns is through proper cooking. Eggs should be cooked until both the whites and yolks are firm. If you like eggs with a runny yolk or are preparing a recipe requiring raw eggs, use pasteurized eggs, which have been heated to a temperature that kills bacteria.

The Food and Drug Administration recommends pasteurized eggs for the elderly, the very young, or anyone with a compromised immune system. Eggs are an important source of protein and other nutrients. These eggs are safe to store at room temperature because the egg naturally protects itself from pathogens.

The downside to leaving the cuticle on is that dirt and manure could also still be on the eggs when you buy them. The eggs must also be used more quickly than if they had been refrigerated. Refrigeration extends the shelf-life of eggs, so if they are not kept cool, consumers must use them faster.

Japan, Australia, and some Scandinavian countries also wash their eggs. Our eggs join the list of TCS foods that need to be controlled by time and temperature requirements. It is vital that these foods be kept out of the danger zone, otherwise they can easily infect your customers.

Even if your establishment does not serve eggs by themselves, eggs are often used in foods as an ingredient. Once the egg is cracked open and added to a dish, it is very important to keep it out of the temperature danger zone. Keep your customers safe by following some of these time and temperature control tips.

Keep Customers Safe No matter the method, eggs are a food that must be controlled to keep people safe. Keep your customers safe by checking out our courses and trainings!

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