Field Guide to Egg Safety
Did you know?
- The USDA estimates that 2.3 million table eggs are positive for Salmonella enteritidis per year in the US.
- The CDC advises restaurants to review egg preparation practices and consider using pasteurized eggs to keep foodservice customers safe from foodborne illness.
- Cross contamination from cracking an egg in your foodservice kitchen can last for up to 24 hours.
Learn more egg safety facts in the Davidson's Safest Choice® Field Guide to Egg Safety—and learn how you can implement food safety procedures to keep your customers safe when you serve and use this favorite menu ingredient — eggs.
Click the thumbnail below to download the Field Guide to Egg Safety (PDF).