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Make sure that refrigeration facilities are adequate to keep the entire quantity of cold foods well chilled at all times, including any raw eggs or egg mixtures. |
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Break eggs out of their shells on the day of the event. Break them only as you need to use them, rather than pooling (breaking eggs together in large quantities and mixing the yolk and whites). Immediately return any unused raw eggs, broken-out eggs or egg mixtures to the refrigerator. For convenience, consider purchasing pasteurized liquid egg products which can be poured out as needed. |
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Discard eggs, egg mixtures or cooked egg dishes that have been out of refrigeration for more than 2 hours (30 minutes to 1 hour if the temperature is 85° F or higher). |
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Prepare foods in batches according to the rate of service – for scrambled eggs and omelets, no more than 3 quarts at a time. If holding is necessary, keep hot foods hot and cold foods cold by using a steamtable or simulating one by nesting two pans together. Fill the lower pan with very hot water or ice and top it with the pan containing the hot or cold food. Avoid holding hot foods for any longer than 30 minutes. Discard any cold foods once the ice begins to melt. |
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When converting a family-sized recipe to more servings, increase the cooking time along with the ingredients and pan size. For ease in measuring, 1 dozen Large eggs equals about 2 1/4 to 2 1/2 cups liquid egg. |
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Have separate volunteers handle food and money. |
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