Food Safety | Eggs
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This document provides information on food safety practices related to eggs and egg products. It notes that over 1600 cases of Salmonella Enteritidis infections were associated with contaminated shell eggs from May to September 2010. It emphasizes the importance of thorough cooking of eggs and egg mixtures to ensure safety, such as cooking scrambled eggs until firm and casseroles until the center reaches 160°F. The document also provides tips for adapting recipes safely if they call for raw eggs, such as heating the eggs until 160°F before using.
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9
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structure of plant communities across different temporal and spatial scales. These changes can
occur natural.
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Denis is a dynamic and results-driven Chief Information Officer (CIO) with a distinguished career spanning information systems analysis and technical project management. With a proven track record of spearheading the design and delivery of cutting-edge Information Management solutions, he has consistently elevated business operations, streamlined reporting functions, and maximized process efficiency.
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His expertise extends across a diverse spectrum of reporting, database, and web development applications, underpinned by an exceptional grasp of data storage and virtualization technologies. His proficiency in application testing, database administration, and data cleansing ensures seamless execution of complex projects.
What sets Denis apart is his comprehensive understanding of Business and Systems Analysis technologies, honed through involvement in all phases of the Software Development Lifecycle (SDLC). From meticulous requirements gathering to precise analysis, innovative design, rigorous development, thorough testing, and successful implementation, he has consistently delivered exceptional results.
Throughout his career, he has taken on multifaceted roles, from leading technical project management teams to owning solutions that drive operational excellence. His conscientious and proactive approach is unwavering, whether he is working independently or collaboratively within a team. His ability to connect with colleagues on a personal level underscores his commitment to fostering a harmonious and productive workplace environment.
Date: May 29, 2024
Tags: Information Security, ISO/IEC 27001, ISO/IEC 42001, Artificial Intelligence, GDPR
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- 1. Food Safety E ggs and E gg Products http://www.FoodSafetyA dmin.com C urso de Manipulador de A limentos
- 2. From May 1 to September 14, 2010, over 1600 reported cases of Salmonella Enteritidis infections were associated with contaminated shell eggs. Eggs are one of nature's most nutritious and economical foods. But, you must take special care with handling and preparing fresh eggs and egg products to avoid food poisoning.
- 3. EGG BASICS Thorough cooking is an important step in making sure eggs are safe: Scrambled eggs: Cook until firm, not runny. Fried, poached, boiled, or baked: Cook until both the white and the yolk are firm. Egg mixtures, such as casseroles: Cook until the center of the mixture reaches 160 °F when measured with a food thermometer.
- 4. Egg Recipes: Playing It Safe • Homemade ice cream and eggnog are safe if you do one of the following: • Use a cooked egg-milk mixture. Heat it gently and use a food thermometer to ensure that it reaches 160 °F. • Use pasteurized eggs or egg products.
- 5. Egg Recipes: Playing It Safe • Dry meringue shells, divinity candy, and 7-minute frosting are safe. • These are made by combining hot sugar syrup with beaten egg whites. However, avoid icing recipes using uncooked eggs or egg whites.
- 6. Egg Recipes: Playing It Safe • Meringue-topped pies should be safe if baked at 350 °F for about 15 minutes. • But avoid chiffon pies and fruit whips made with raw, beaten egg whites — instead, substitute pasteurized dried egg whites, whipped cream, or a whipped topping.
- 7. Egg Recipes: Playing It Safe • Adapting Recipes: If your recipe calls for uncooked eggs, make it safe by doing one of the following: • Heating the eggs in one of the recipe’s other liquid ingredients over low heat, stirring constantly, until the mixture reaches 160 °F. Then, combine it with the other ingredients and complete the recipe. Or use pasteurized eggs or egg products. • Using pasteurized eggs or egg products.
- 8. Note: Egg products, such as liquid or frozen egg substitute, are pasteurized, so it’s safe to use them in recipes that will be not be cooked. However, it’s best to use egg products in a recipe that will be cooked, especially if you are serving pregnant women, babies, young children, older adults, and people with cronical ilness.
- 9. Tips by http://www.foodsafety.gov FOOD SAFETY ONLINE TRAINING Food Safety Administration (888) 892-9477 http://www.foodsafetyadmin.com • ONLINE TRAINING VIDEOS • ONLINE TUTORIALS GET STARTED - TODAY! • ONLINE PRACTICE EXAMS • UNLIMITED TELEPHONE SUPPORT