4-4. Food Preparation and Display, Continued
You may use whole, uncracked eggs for cooking, baking, and all other uses
Eggs and egg
except the preparation of nonheat-treated beverages. Use only pasteurized egg
products
products to prepare egg nog and other similar nonheat-treated beverage. You may
use raw eggs or raw egg products to prepare hospital dietary supplements. Use
liquid, frozen, or dry eggs and egg products for cooking and baking purposes only
(except when the IMA approves them for other uses).
Use the following steps to reconstitute nondairy creaming, whitening, or
Nondairy
whipping agents.
products
Step
Action
1
Reconstitute nondairy products on the premises only when you store the
products in sanitized covered containers.
2
Ensure that these containers DO NOT exceed a capacity of 1 gallon.
3
Cool the containers to 41F (7C) or below as rapidly as possible.
4
DO NOT store nondairy products more than four hours alter you prepare
them.
Temper or thaw PHFs only in one of the following ways:
Tempering
requirement
In designated tempering units that operate at an air temperature of 38F (3C).
In general refrigeration units that operate at an air temperature that does not
exceed 38F (3C).
As part of the conventional cooking process.
In a microwave oven (only when you transfer the food immediately to
conventional cooking facilities or when the entire, uninterrupted cooking
process occurs in the microwave).
When authorized by the IMA, under potable running water, at a temperature
of 70F (21C) or below (this is the least preferred method).
QM3510
4-15
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