1) Eliminate introductions of Salmonella into your operation.
2) Serve guests egg dishes served any way they like. You can now offer sunny-side up, poached eggs or eggs Benedict with confidence.
3) Chefs can expand their menus to include such dishes as original Caesar salads, custards and cream pies with fresh meringue, aioli, Béarnaise, hollandaise and mother sauces made with real shell eggs. Achieve quality through culinary techniques that have been abandoned because of risk.
4) Reduction in food cost due to longer shelf life and the ability to measure exact portions based on daily need, not commercial package size limitations
5) Lower employee health care costs and absences due to illness from Salmonella enteritidis. The CDC estimates a cost of $5,460 per hospitalized case, $315 per case visiting a physician, and $24 per case recovering without medical care. These estimates do not include loss of time at work and expense to employers for sick time paid.
6) Acts as a Risk Management Insurance Policy against liability. The CDC estimates a $500,000 - $3.8 million cost per fatal case. This amount is derived from an estimate of lost future income due to death.
7) Retain clients through satisfaction with quality and safety.
