Davidson's Safest Choice® pasteurized shell eggs will help you with regulatory compliance—and your next foodservice sanitation health inspection.
They're great for your HACCP system, too. Here's why:
FDA Food Code recognizes pasteurized shell eggs
According to the 2013, 2009, and 2005 FDA Food Code definitions, a pasteurized shell egg is NOT a Potentially Hazardous Food (TCS) food. This means it is exempt from the time and temperature controls that apply to ordinary eggs. You can safely serve a pasteurized shell egg undercooked or even raw, according to the Food Code.
FDA Food Code specifies "pasteurized eggs or egg products"
If you serve clients who classify as highly susceptible populations (HSPs), you’ll want to know that the FDA 2009 Food Code, Section 3-302.13, specifies use of pasteurized shell eggs as follows:
Pasteurized EGGS or EGG PRODUCTS shall be substituted for raw EGGS in the preparation of: (1) FOODS such as Caesar salad, hollandaise or Béarnaise sauce, mayonnaise, meringue, EGGnog, ice cream, and EGG-fortified BEVERAGES, and ( 2) Except as specified in (F) of this section, recipes in which more than one EGG is broken and the EGGS are combined.
Similar guidance appears in the 2013 FDA Food Code and the 2005 FDA Food Code. The FDA Food Code is a model for food safety used by health jurisdictions nationwide. View the food code in your state through the FDA Web page >
CMS specifies pasteurized shell eggs for long-term care food service
If you are subject to Centers for Medicare & Medicaid (CMS) guidance for food service in long-term care food service, be aware that CMS notes “disproportionate impact of severe complications and death from Salmonellosis” among nursing home residents. It derives its food safety and sanitation standards from the FDA Food Code, saying, “Salmonella infections associated with unpasteurized eggs can be prevented by using pasteurized shell eggs or egg products in foods that require pooling of eggs or foods that will not be thoroughly cooked, such as but not limited to Caesar dressing, Hollandaise or Béarnaise sauce and French toast.” It also says, “Waivers to allow undercooked unpasteurized eggs for resident preference are not acceptable.” Read more in the CMS Guidance for Surveyors.
CDC advises pasteurized shell eggs for foodservice
Citing research about high-risk egg handling practices in food service, the CDC notes many risks associated with regular shell eggs. They advise foodservice operators to choose pasteurized shell eggs. And they advise health inspectors to check egg-related practices during foodservice sanitation inspections. Read CDC’s advice about unpasteurized eggs in the Davidson's Safest Choice Foodservice blog >
FDA HACCP guidance and pasteurized shell eggs
The FDA, in A Manual for the Voluntary Use of HACCP Principles, recommends using pasteurized shell eggs as a basic control for the hazard of Salmonella enteritidis bacteria in shell eggs. If you implement this control at an early stage in the flow of food (purchasing), you don’t have to create more cumbersome controls for the same hazard later in the flow of food.