Egg shell washing and sanitizing in kitchen

Hi,

I am working in Mass Catering industry and I want to request the process of washing and sanitizing the eggs before we transfer them to the kitchen, to reduce the risk of cross contamination.

Any requirements for that? Thank you.

are table eggs required to be washed before sale in your country?

hi ;) 

interesting, can you please share more details about eggs transfer (where do you want to wash and how they will be transferred)

;) 

Never heard of egg sanitization. 

are table eggs required to be washed before sale in your country?

Yes it is a requirement in the country to wash eggs before sale, but sometimes we receive them non clean from the supplier! that's why we prefer to wash before using them in production areas, and daily we use almost more than 100 kg of eggs in different departments!

I was just wondering if there is a recommended way of washing or sanitizing them?

We have different production departments, such as hot meals, cold meals, and bakery and deserts, The transfer is happening from the chilled store to production areas as per request,

But I always find some shells not clean, especially while boiling a big quantity, the impurities shows clearly on the boiling water,

I want to wash and sanitize before using in production, since it is not recommended to wash before storage, I use average of 100kg of eggs daily!

hi ;)

 

interesting, can you please share more details about eggs transfer (where do you want to wash and how they will be transferred)

 

;)

if you're not making hard boiled eggs, why not just bring in liquid pasteurized eggs???  Seems like a no brainer to me

if you're not making hard boiled eggs, why not just bring in liquid pasteurized eggs???  Seems like a no brainer to me

I use it for hard boiled egg in the menu, and I use liquid pasteurized egg for egg wash !!