Safest Choice™ Foodservice

Pasteurized Shell Eggs for Foodservice


Davidson's Safest Choice® Foodservice Blog

Eggs are back on the menu
The cholesterol debate is over

On 09.21.2017 by Beth Peta

It’s no secret eggs have had a bad rap for decades. With the new dietary guidelines, cholesterol and eggs have shifted from a dietary demon to a favorable protein with positive health outcomes.

2015-2020 dietary guidelines

Instead of limiting cholesterol intake, the new guidelines emphasize healthy eating and physical activity, including:

  • Limiting calories from added sugars, saturated fats, and sodium
  • Consuming a variety of vegetables
  • Including a variety of proteins such as seafood, lean meats, legumes, seeds, soy products, and nuts

The health community not only responded, but advocated for the return to eggs as part of a healthy diet. Dr. Steven Nissen, Chairman of cardiovascular medicine at the Cleveland Clinic, was quoted in a CNN interview,

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Kitchen Cheat Sheet: Egg Applications

On 04.27.2017 by Sue Grossbauer, RD

Did you know? Eggs are so versatile they can be used any time of day. Meet your culinary needs and help your team decide which egg application is best by downloading our cheat sheet to use in your foodservice kitchen.

Egg applications and your foodservice menu

How can you incorporate egg applications on your foodservice menu? Try our blueberry smoothie recipe and add some protein to your smoothies—a wholesome addition to your breakfast & brunch menu. For grab-n-go options, try our corned beef and egg Reuben, curried vegetable pocket with hummus, or egg, prosciutto, and arugula sandwich.

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Finger Food Menu Planning for Cognitive Care

On 02.10.2017 by Debbie Rayhab

There’s good news for cognitive care foodservice menu planners. Finger food menu planning just got a whole lot easier—and nutritious. Holistic care for your cognitive care patients requires more than just the typical collection of finger foods such as sandwiches and chicken nuggets. That’s why Chicken of the Sea® and Davidson’s Safest Choice® have partnered to develop a finger foods recipe collection that is nutrient dense and flavor packed.

Eggs + Seafood = Nutritious Meals

Davidson’s™ eggs provide protein, iron, vitamins A, D, and E, riboflavin, phosphorous, and choline to keep your patients full and energized longer. Chicken of the Sea® salmon and tuna products provide protein, B vitamins, vitamin D, phosphorous, and selenium, along with marine omega-3s that can help prevent cognitive decline.

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Five Crowd Pleasing Event Menu Ideas

On 11.18.2016 by Julie Olson

Holiday party season is here and you are looking to offer something new, delectable, and attention grabbing on your event menu. There are several egg dishes that are easy to adapt resulting in delicious, on-trend recipes. And with Davidson’s™ pasteurized eggs you can know your customers will be as safe as they are satisfied. Here are a few ideas that are sure to delight your guests.

1. Poached Egg on Spinach & Sweet Potato Mash

This is an inspired side dish or alternative entrée that could be served anytime of the day, from breakfast to dinner. In addition, this tasty dish is a better-for-you option for your gluten-free or health-conscious guest.

2. Mini Frittatas Frittatas

A traditional breakfast recipe, can be altered to create a delish,

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Foodborne Illness and Your Brand

On 06.16.2016 by Jay Berglind

Today, everyone is a food safety inspector. At least it seems that way due to the heightened scrutiny following recent high profile foodborne illness outbreaks.

Foodborne illness has become a hot button issue for the general public, leading health organizations and the foodservice industry. Major outbreaks are receiving national news coverage and social media has intensified the pressure by allowing everyone to weigh in on the topic.

In light of this volatile situation, operators are becoming more proactive in their efforts to protect their brands and customers from the consequences of foodborne illness. To help identify common risk factors and outline proven best practices to mitigate them, a new white paper has been released on foodborne illness in the foodservice industry.

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Davidson’s™ Pasteurized Shell Eggs: introducing a new look

On 05.26.2016 by Debbie Rayhab

Davidson’s Safest Choice® Pasteurized Shell Eggs has introduced a new way to identify quality and safety in pasteurized shell eggs. The new blue “P” emblem signifies that Davidson’s™ eggs have been pasteurized using Safest Choice Technology™—a patented process.

Pasteurized shell eggs reduce the risk of Salmonella

Unlike ordinary shell eggs, eggs marked with the new blue emblem reduce the risk of Salmonella in eggs for your foodservice operation. Manage your risk and your reputation! You can help prevent egg-related foodborne illness with eggs that look, cook, and taste like ordinary shell eggs.

Davidson’s™ has been the leader in manufacturing and licensing of safe pasteurized eggs and egg pasteurization technology for more than two decades.

Pasteurized eggs are recommended by the Food Code

The FDA Food Code recommends using pasteurized eggs for highly susceptible populations,

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Food Supply Chain Risks and Your Brand

On 05.25.2016 by Jay Berglind

Every time the words “foodborne illness outbreak” are mentioned in the news, our industry cringes. Those ominous words send the alarm that some operation somewhere made a mistake. But the news coverage is only the start of the repercussions.

A foodborne illness outbreak also means that a brand will need to shift into damage control mode immediately. When it comes to a brand’s integrity and the public’s trust, an outbreak can do a significant amount of lasting damage. A recent high-profile incident made that point crystal clear. It was also the impetus for a new white paper series on the risks every foodservice brand faces.

Damaging the heart of a brand

The recent foodborne illness outbreak affected one brand at its very heart because it eroded trust with the brand’s most valuable customers.

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Eggs as a Center-of-the-Plate Protein for Your Foodservice Menu

On 04.21.2016 by Debbie Rayhab

Are you taking advantage of all the ways to feature egg-based entrées on your foodservice menu? Eggs contain 6g protein per serving, so they’re satisfying, with a high comfort factor. They’re labor cost-efficient as well.

USDA research: eggs are most cost-efficient high-quality protein

According to the American Egg Board, the USDA Economic Research Service’s latest findings show that eggs offer your foodservice operation the best value among high-quality protein foods. Per gram of protein, eggs give you the most “bang for your buck”.

Eggs vs. other protein sources for foodservice

Consider the food and labor costs of a beef roast entrée versus this spinach and mushroom French omelet recipe. At 18g and 17g of protein, respectively, their protein content is comparable,

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Let Us Help Expand Your Vegetarian Foodservice Menu

On 04.18.2016 by Debbie Rayhab

Above and beyond “Meatless Monday,” some foodservice facilities on college, university, and hospital campuses are going completely meatless/vegetarian. A big commitment, for sure, and one your operation may not be willing to take. Even restaurants, however, are expanding their vegetarian menus beyond the back page.

Vegetarian options trending toward the middle

Meatless and vegetarian appetizers (the third hottest trend in small plates/starters according to the National Restaurant Association’s annual What’s Hot survey), entrées, and desserts need not be advertised as “alternatives” to your main bill of fare. They can stand alone to attract customers regardless of overall lifestyle and dietary needs.

Vegetarian foodservice recipes featuring Davidson’s Safest Choice® Pasteurized Shell Eggs

The Davidson’s Safest Choice® recipe center contains dozens of healthy and appealing quantity foodservice vegetarian recipes featuring eggs,

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What is a Raw or Undercooked Egg?

On 04.14.2016 by Debbie Rayhab

When your foodservice customers order eggs sunny-side up, scrambled, or in an omelet, are you putting them at risk for foodborne illness?

Cooked eggs in foodservice—still unsafe?

Cooked eggs may not reach a temperature that destroys viruses such as avian influenza and bacteria such as Salmonella. Your foodservice kitchen may even be using raw eggs in Hollandaise sauce or Caesar salad dressing, introducing foodborne illness risks to anything they touch. Read more facts about Salmonella and eggs in the Field Guide to Egg Safety.

When is an egg safe from Salmonella?

So, at what temperature is an egg no longer considered “raw” or “undercooked”? An egg is considered fully cooked—that is, safe from foodborne illness—when it has reached a temperature between 145°F and 158°F,

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