Information for Retail Food Stores Consumer Advisory and Food Service Operations

Fresh may contain bacteria Consumers should be informed by way of a disclosure and reminder of the significantly called Enteritidis (SE) increased health risk —especially to young that can cause intestinal infections. children, elderly, or persons who live in a facility Most healthy people recover from that provides custodial care, and individuals with weakened immune systems —when eggs these infections within 4-7 days, but are eaten in a raw or undercooked form. Foods they can lead to severe and even such as scrambled or fried eggs, French and omelets are frequently undercooked, while fatal illness, especially for those other foods, such as hollandaise or béarnaise most vulnerable to foodborne sauce, , and chocolate mousse, may contain raw or under-cooked eggs. Consumers disease — young children, the can be so informed by brochures, advisories on elderly, or persons who live in a signs or menus, table tents, placards, labeling facility that provides custodial or other effective written means.

care, and persons with immune Safe Food Handling systems weakened by health Four Simple Steps problems. Illness from eggs — or foods that contain them — can be prevented by proper preparation procedures and to safe temperatures.

To access the U.S. Food and Drug Administration’s Food Code and other information about handling eggs and other foods safely in commercial and institutional food operations, log on to the FDA’s Center for and Applied Nutrition web site: ASSURING THE https://www.fda.gov/retailfoodprotection SAFETY OF EGGS and Menu and Deli Items

IFS01 | 2020 Made from Raw, Shell Eggs Receiving Eggs and Products Cooking and Serving Added Safeguards for Highly • Shell eggs should be clean and sound. • Cook raw shell eggs that are broken for Susceptible Populations immediate preparation and service to • Raw eggs must be received in refrigerated • Establishments that serve highly heat all parts of the food to a equipment that maintains an ambient air susceptible populations (young temperature of 63°C (145°F) temperature of 7°C (45°F) or less. children, elderly persons, or persons or above for 15 seconds. oC oF • Raw shell eggs that have not been specifically who live in a facility that provides • Cook foods prepared with raw shell 100 212 custodial care and individuals with treated to destroy all viable Salmonella must be eggs that are not broken for immediate weakened immune systems), such as refrigerated at an ambient air temperature of preparation and service to heat all schools, day care centers, nursing 7°C (45°F) or below while stored and displayed. parts of the food to a temperature of homes and hospitals, should take the • The label of all packages of raw shell eggs that 68°C (155°F) for 17 seconds. following additional precautions. Due to have not been specifically treated to destroy all • Eggs and egg-containing foods cooked 80 176 factors such as age, medications, viable Salmonella must bear this safe handling in a should be: compromised or immature immune covered to retain surface moisture; statement— systems, and various health conditions, rotated or stirred throughout or these populations are especially SAFE HANDLING INSTRUCTIONS: midway through cooking to promote vulnerable to foodborne illness. TO PREVENT ILLNESS FROM BACTERIA: even heat distribution; heated to a • In NO case should soft-cooked eggs, KEEP EGGS REFRIGERATED, COOK EGGS temperature of at least 74°C (165°F) in 60 140 that are made from raw eggs, soufflés UNTIL ARE FIRM, AND COOK FOODS all parts of the food, and allowed to 57°C (135°F) or or other foods that CONTAINING EGGS THOROUGHLY. stand covered for 2 minutes before contain raw or undercooked eggs be service. • Accept liquid, frozen and dried eggs and egg served in these facilities. products only if pasteurized. 40 104 • As a general rule, pasteurized eggs or Cooling egg products should be used in any Preventing Contamination • Once cooked, eggs and egg-containing DANGER recipe that calls for combining more than one egg (“pooling”) and for any • Wash hands with warm, soapy water before and foods should be served immediately or ZONE cooled from 57°C (135°F) to 21°C recipe, preparation or serving after they come in contact with eggs and egg procedure that involves holding eggs or (70°F) within 2 hours and from 21°C 20 68 containing foods. Use clean utensils or single-use (70°F) to 5°C (41°F) or less within an egg-containing foods before or gloves to handle ready-to-eat egg foods. additional 4 hours. after cooking. • Wash, rinse and sanitize utensils, equipment and • To add an extra margin of safety, in work surfaces after preparing eggs or 5°C (41°F) addition to all of the above egg-containing foods. Hot or Cold Holding 0 32 precautions, buyers can specify • Keep cooked ready-to-eat eggs and egg-containing • If cooked eggs and egg-containing that suppliers provide eggs produced only from flocks foods separate from raw animal derived foods foods are held in hot holding managed under an SE control during storage, preparation, holding or display. equipment they should be held at a temperature of 57°C (135°F) program that is recognized • Substitute pasteurized eggs or egg products for or above. by a regulatory agency that raw shell eggs in preparing such foods as Caesar has animal health • For cold holding, maintain cooked jurisdiction. salad, hollandaise or béarnaise sauce, mayonnaise, eggs and egg containing foods at , ice cream, and egg-fortified beverages that 5°C (41°F) or below. are not thoroughly cooked. (See minimum cooking times and temperatures on opposite page.)