Eggs and Egg Mixtures

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Eggs and Egg Mixtures

1 / 13

When do egg products need to be pasteurized if your operation primarily serves a high-risk population?

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When pooling eggs, what must be done between batches?

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What are pooled eggs?

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What should be done immediately after pooling eggs?

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What is it called when eggs are cracked open and combined in a container?

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What kind of eggs or egg products should you consider using when prepping a dish that requires little or no cooking?

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Which guidelines should be followed when pooling eggs?

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What situation requires using pasteurized shell eggs for pooling?

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When is it acceptable to use unpasteurized shell eggs in a dish served to a high-risk population, like those in a hospital or a nursing home?

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When can an operation handle pooled eggs?

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When is it acceptable to pool shell eggs that are NOT pasteurized?

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When pooling eggs, what should be done soon after mixing them?

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When should you use pasteurized shell eggs or egg products?