With Queensland experiencing the hottest summer ever in 2017, and average temperatures across Australia breaking year on year records, it is more relevant than ever for foodservice operators to follow proper procedures for handling eggs.
“At Sunny Queen our stringent food safety controls ensure any egg products being served have been processed at a time and temperature to eliminate harmful bacteria such as salmonella and listeria and offers peace of mind to both suppliers and consumers,” said John O’Hara, managing director of Sunny Queen Australia.
Mr O’Hara shares his tips for egg safety:
- Find out where your eggs are coming from, and how they’re handled from farm to table. Proper handling of eggs and egg productions can help prevent the spread of salmonella
- Ensure all shelled eggs, once cracked, are fully cooked before consumption
- Make sure your hands and work surface are properly sanitised before and after handling eggs and egg products
- Use pasteurised egg pulp for sauces, batters, custards and other uncooked egg products
- Keep an eye on best before dates and store eggs below 5°C
- Check for cracked or dirty eggs and discard. Eggs tainted by dirt and cracked can lead to health issues like salmonella.
Source : Open House Magazine, 17 March 2017