Egg Safety Tips by the Dozen

1. Buy refrigarated Grade A or AA eggs with clean, uncracked shells. Discard any that do crack. Don`t wash eggshells.
2. Store eggs in their cartons on a shelf in the refrigerator - not in the plastic holder built in the door.
3. Separate to prevent cross-contamination. Do not  allow products to drip juices or otherwise come in contact with coocked or raw eggs or eggshells.
4. Wash hands, utensils, equipment, and work surfacecs with hot soapy water before and after handling eggs or other foods - especially raw animal products.
5. Use clean utensil to remove any shell pieces that fall into the eggs when cracking them open.
6. Cook basic egg dishes until the whites are set and the yolks begin to thicken.
7. Cook scrambled eggs, omelets, and frittatas until there is no visible liquid egg remaining.
8. Use a cooked egg base or a pasteurized egg product when making recipes that call for raw eggs such as eggnog,
Caesar salad, home-made ice cream, and Hollandaise sauce.
9. Dishes such as deep-dish cassseroles, French toast, or quiche are done when a thermometer insereted in the center reaches 160°F.
10. Divide leftovers into several small shallow containers so they`ll cool quickly. Be sure to enjoy them within 2 days.
11. Refrigerate home-cooked meals, restaurant leftovers, and freshly cooked take-out food within 2 hours - 1 hour during the hot summer months. Don`t forget to count length of preparation as well as the time the dish sits on the dining table or on a take-out counter.
12. To reheat food in the microwave, be sure to cover, stir, and rotate for even cooking. Bring the dish to a minimum temperature of  165°F.