Created by Channel 1 Creative Media
Category Safety > Food Services and Distribution Safety
Eggs that are not handled, stored, or prepared properly can be contaminated with Salmonella bacteria. While the chance of coming across a contaminated egg is quite low, the illness caused by Salmonella can be severe. This Egg Safety course provides a simple list of precautions to prevent the contamination of eggs.
Once the course is completed, you will have learned about how to buy, store and use eggs in a manner that will prevent contamination. This course is one part of a 19-part Food Safety Series aimed at staff and management of anywhere food is manufactured, processed, or served.
Use and handle eggs in a manner that avoids contamination
Identify eggs that are not safe for cooking or consumption
Store eggs safely
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