Are you evaluating the risk for spread of Salmonella enteritidis associated with raw or undercooked shell eggs?

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Is the eating of raw or undercooked eggs avoided?

In commercial or institutionalized kitchens are pasteurized eggs products used in recipes using pooled eggs or in which eggs may not be completely cooked?

Are eggs cooked at >= 145°F for >= 15 seconds?

Are casseroles and other dishes with eggs cooked to 160°F?

Are dishes containing eggs eaten promptly after cooking or else stored properly?

Are hands, utensils and food preparation surfaces washed with hot water and soap after contact with raw eggs or food containng raw eggs?

Are eggs stored at <= 45°F?


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