date:Sep 11, 2018
w away dirty or cracked eggs.
Cook eggs to an internal temperature of 160 degrees F or higher and make sure the yolk and white are both firm.
Dishes made with raw or partially raw eggs should be made with pasteurized eggs.
Egg dishes should be eaten or refrigerated promptly after cooking. Eggs or foods made with eggs kept warm or at room temperature for over two hours should be discarded, one hour if the temperature is 90 degrees F or higher.
After handling raw eggs wash your hands, countert