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.

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Click the thumbnail below to download the Field Guide to Egg Safety (PDF).

field guide to egg safety