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Hazard Analysis for Omelette Preparation

HACCP Hazard Analysis Egg Products Egg

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#1 D J

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Posted 21 July 2013 - 12:29 PM

Dear All,

 

In catering industy we do accept in general temperature of > 75 degree celcius for 2 mins kills bacteria.

Now when it comes to Omlette (Fried Egg) does its apply? When preparing an Omlette does it reach the sufficient temperature to achive killing of bacteria, and we can say its safe to consume.

 

Egg white coagulates at 62.2  - 65 degree celcius

Egg Yolk Coagulates at 65 - 70 degree celcius

Egg Pasteurization is at 60 degree celcius for 3.5 min

Ref: http://www.eggsafety...mers/egg-safety

 

 

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?

 

 


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DJ

#2 George @ Safefood 360°

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Posted 22 July 2013 - 05:51 PM

75 plus for 2 minutes is sufficient to kill pathogens usually associated with raw egg e.g. Salmonella. In various nations there may be a Salmonella free certification program and sourcing from these suppliers would provide an additional layer of protection. If you have a valid reference which indicates lower temperatures can be applied this is something to consider.

 

George


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#3 Gourav

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Posted 23 July 2013 - 06:51 AM

Dear DJ,

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

http://www.ifsanet.c....aspx?tabid=236

 

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.

 

Thanks

 

Gourav 


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#4 Tony-C

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Posted 24 July 2013 - 09:27 AM

Generally a time and temperature combination is not prescribed as this is not practical. Catering HACCP guidelines tend to be 'Cook until both the white and the yolk are firm'. Where temperatures are prescribed they tend to be for 'Egg mixes and that temperature tends to be 160 °F (equivalent to 71.1 °C).

 

There is some useful information and links to guidelines here:

http://www.foodsafet...eep/types/eggs/

 

Regards,

 

Tony


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#5 Charles.C

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Posted 24 July 2013 - 10:54 AM

Dear DJ,

 

The USA typically base their temp/time criteria on “eliminating” salmonella. Other countries differ, eg EC more often refers L.mono which takes longer to be equivalently reducde, eg typically 70degC/2min.

 

The US Food Code gives these figures –

 

(A) 63oC (145oF) or above for 15 seconds for  raw eggs that are broken and prepared in response to a consumer's order and for immediate service, 

 

(B) Minimum Temperature / Minimum Time  for raw eggs that are not prepared as specified as above -

63degC (145degF) - 3 minutes

66 (150) - 1 minute

70 (158) < 1 second instantaneous)

Extracted from - http://www.fda.gov/F...e/ucm186451.htm

 

It appears yr posted link is utilising  (B) plus a safety factor.

 

My guess the 75degC/2min is an “overkill” of EC’s popular  (70degC/2min) +  equivalent (75degCinstantaneous) (assumes 24sec = approx. instantaneous).

 

Charles.C


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Kind Regards,

 

Charles.C






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