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What is the Food Standards Agencys advice to caterers on using eggs?

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What is the Food Standards Agencys advice to caterers on using eggs?

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The Agency recommends the use of pasteurised eggs, rather than shell eggs, in products that won’t be cooked or will be only lightly cooked before eating. Effective pasteurisation kills any potentially harmful bacteria, such as salmonella, so pasteurised egg is safer to use in these kind of products than shell eggs, which can sometimes contain salmonella. Caterers should be especially careful when catering for the elderly, the sick, babies and toddlers, and pregnant women. These groups should not be served raw or partially cooked (e.g. soft-boiled) eggs or products containing these. Download or order a leaflet on eggs. How long should you leave food out on a buffet? In general, foods that need to be chilled (which include most of the foods people tend to serve on buffets and most sandwich fillings) should be left out of the fridge for the shortest time possible. If they are left at room temperature for a long time, bacteria can grow or toxins can form, and both of these could cause food

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The Agency recommends the use of pasteurised eggs, rather than shell eggs, in products that won’t be cooked or will be only lightly cooked before eating. Effective pasteurisation kills any potentially harmful bacteria, such as salmonella, so pasteurised egg is safer to use in these kind of products than shell eggs, which can sometimes contain salmonella. Caterers should be especially careful when catering for the elderly, the sick, babies and toddlers, and pregnant women. These groups should not be served raw or partially cooked (e.g. soft-boiled) eggs or products containing these. Download or order a leaflet on eggs (pdf 70kb). How long should you leave food out on a buffet? In general, foods that need to be chilled (which include most of the foods people tend to serve on buffets and most sandwich fillings) should be left out of the fridge for the shortest time possible. If they are left at room temperature for a long time, bacteria can grow or toxins can form, and both of these could

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