75 Deg for 2 min. There is no such standard however it is good to follow as it takes care of all the cooking time temperature guidelines for different kind of foods - different type of meta, egg, stuffed poultry, fish, pasta etc. 75 Deg for 2 min is something food professionals like me started writing in our HACCP program to cover all kind of food as in catering you are dealing all type of foods so with this you can have single critical limit to follow. it is also easy to communicate on the shop floor and easy also for them to follow. It is also one of the example of setting the operation limit.
To answer your questions: -
1. Now when it comes to Omelette (Fried Egg) does its apply? When preparing an Omelette does it reach the sufficient temperature to achiev killing of bacteria, and we can say its safe to consume.
The minimum cooking temperature limits very well apply. It has to be followed.
In India you might not egg pasteurized eggs. the requirement for egg cooking is 74 Deg C for 15 Seconds. If you cook the omelette sufficiently you meet the requirement easily.
2. Can Egg be beaten and kept out for 30 mins, and still be safe to prepare an Omlette? Any guidence on time limit for using a pasteurized egg after decanting before frying?
Difficult question to answer straight away. You can always do your microbiology and sensory studies to determine the maximum time gap between egg beating and cooking like you decide the time limit between thawing completion and cooking of meat.
However it is not good practice to leave whole or beaten egg at ambient temperature, Keep it refrigerated.
For reference please visit
This is International Flight Service Association's web site and an excellent source for information on food safety for catering.
Above is my Paise worth.