Egg Safety
By Paige and Kierra
Proper Selection
• Check for cracks on the eggs in the store
• At home use a water egg test (place an egg in warm water. A good egg will sink a bad egg will float)
Safe Handling Procedures
Safe Handling
Preparation Concern
• Do not use the shell of the egg to remove broken pieces from the food
• Eggs should be heated to 160 degrees to kill of the possibility of salmonella
Storage
• Store eggs in carton
• USDA suggests no more than 5 weeks before the quality of the egg starts to go down
• Do not store eggs next to ready to eat meals to avoid cross contamination
Associated Contaminates
Recent Recall
Consumer Responsibility
Citations
http://www.recipetips.com/kitchen-tips/t--181/egg-handling-safety-storage.asp
http://www.epicurious.com/ingredients/how-to-buy-and-store-eggs-guide-article
http://www.fda.gov/AboutFDA/Transparency/Basics/ucm224689.htm
https://www.health.ny.gov/environmental/indoors/food_safety/eggs.htmhttps://www.beautyofbirds.com/incubationprocedures.html
http://blogs.usda.gov/2012/04/06/eggstra-eggstra-learn-all-about-them/
http://www.incubatorstore.com/index.php?main_page=page&id=8&chapter=10