How should staff handle eggs that are to be pooled?

Pooling eggs refers to the process of cracking multiple eggs into a common container for use in food preparation. While pooling can be practical in a restaurant setting, it is essential to manage the associated risks effectively. The best practice is to avoid pooling eggs altogether when possible. This approach significantly reduces the risk of cross-contamination and ensures food safety.

Pooling increases the chances of bacteria, such as Salmonella, being transferred between eggs, especially if one of the eggs is contaminated. By avoiding the pooling of eggs, staff can minimize potential health risks to guests. Instead, it is advisable to crack eggs individually as needed.

While using clean eggs, storing them in refrigeration, and pooling as needed might seem like adequate practices, they do not address the inherent risks associated with pooling multiple eggs. Focused on food safety, the most reliable method is to avoid pooling to safeguard against contamination.