Egg Safety & Handling

One memorable way to think about egg safety is an ongoing cycle consisting of 4 key parts. For more information, visit http://www.aeb.org/foodservice/egg-safety-handling

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Step One: InspectThe INSPECT phase starts whenever you receive eggs and egg products into your kitchen.

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Step Two: CleanThe best way to avoid many food safety problems can be summed up in one word: CLEAN.

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Step Three: TestFrequently TEST temperature to ensure prepared foods have reached the appropriate temperature.

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Step Four: TimeThe final phase in the Egg Safety Cycle is TIME. Why? Because time works hand-in-hand with temperature to affect the safety, quality and taste of every egg dish.

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