Step 1: The Inspect phase starts whenever you receive eggs or egg products into your kitchen

Step 2: The best way to avoid many food safety problems can be summed up in one word: CLEAN

Step 3: One of the easiest ways to ensure your guests’ safe, tasty egg dishes is to frequently TEST the temperature of both hot and cold entrées.

Step 4: TIME works hand-in-hand with temperature to affect safety, quality, and taste