Question

When a food handler is preparing egg dishes that require little or no cooking for high-risk population should use

A. Brown eggs
B. Room-temperature eggs
C. Pasteurized eggs

Answer 1

To ensure safety when preparing egg dishes for high-risk populations that require little or no cooking, it is essential to use pasteurized eggs to prevent the risk of Salmonella and other foodborne illnesses.

Step-by-step explanation:

When a food handler is preparing egg dishes that require little or no cooking for a high-risk population, they should use pasteurized eggs. Using these eggs is crucial because they have been heated to a temperature that kills potentially harmful bacteria without cooking the egg. This process helps to prevent foodborne illnesses like bacterial gastroenteritis caused by Salmonella, which can be present in or on raw eggs.

It is important to understand that food safety practices, such as regular handwashing and using a thermometer to ensure cooked foods reach an internal temperature of at least 74 degrees C (165 degrees F), are essential for reducing the risk of spreading foodborne diseases.