Policy 56 – Raw Egg Awareness (Category 3)
RAW EGG AWARENESS
This policy applies to the making of products such as mayonnaise, béarnaise sauce, hollandaise sauce, salad dressing and any dessert made with fresh raw eggs that has not undergone heat treatment. ➢ Raw eggs – risk of salmonella ➢ Pasteurized eggs – sauces, dressing, dessert without heat treatment. ➢ Food with commercial mayonnaise, store in refrigerator – P24 ➢ Commercial mayonnaise – from approved supplier. The recommended brands are Chef, Kraft, Heinz, Hellmann’s, QP and Best Foods.
Made with FlippingBook interactive PDF creator