Final answer:
When handling shell eggs, you should take out only as much as you need for immediate use to avoid potential foodborne illness. Eggs should not be stored at 16°C, washed before refrigeration, or cracked open for later use as these practices can lead to bacterial contamination.
Step-by-step explanation:
The correct practice when handling shell eggs is to take out only as many as you need for immediate use. It's essential to maintain general kitchen hygiene and food safety to minimize the risk of foodborne illnesses. Eggs should not be stored at temperatures as high as 16°C (60°F) as that can encourage bacterial growth. They also should not be washed before refrigeration because it can remove the protective bloom and increase the risk of contamination. Cracking eggs into a bowl for later use is not advisable because the eggs could become unsafe if they're not used promptly and stored at the correct temperature.
According to food safety guidelines, cooked leftovers should not be left at room temperature for more than two hours. After this time, bacteria can multiply to unsafe levels, and reheating may not destroy all the bacteria or their toxins. Washing a melon before cutting is critical, even if you do not eat the rind, to prevent contaminating the flesh with bacteria from the surface. Regular handwashing and using a thermometer to ensure food reaches 74 degrees C (165 degrees F) are effective ways to prevent the spread of foodborne diseases.