Eggs in the Illinois Food Code

ILLINOIS REGISTER - DEPARTMENT OF PUBLIC HEALTH NOTICE OF ADOPTED AMENDMENTS - TITLE 77: PUBLIC HEALTH CHAPTER I: DEPARTMENT OF PUBLIC HEALTH SUBCHAPTER m: FOOD, DRUGS AND COSMETICS - PART 750 FOOD SERVICE SANITATION CODE, SUBPART B: FOOD SUPPLIES

Relevant sections

Section 750.10:

“Pasteurized shell eggs” means eggs still in their shells which have been heat treated to destroy Salmonella enteritidis to the FDA standard of 5-log reduction and, thus, are exempt from status of a potentially hazardous food because no viable Salmonellae exist.

Section 750.110 Special Requirements

l) Pasteurized shell eggs or egg products shall be substituted for raw eggs in the preparation of foods such as Caesar salad, hollandaise or Bearnaise sauce, mayonnaise, meringue, eggnog, ice cream, and egg-fortified beverages that are:

1) Not properly cooked to 145°F (63°C) or above for 15 seconds for shell eggs that are broken and prepared in response to a consumer’s order and for immediate service;

2) Not properly cooked to 155°F (68°C) or above for 15 seconds for shell eggs that are not prepared for immediate service; or

3) Not Included in a consumer advisory as described in section 750.110 (k).

Section 750.325 Special Requirements for Highly Susceptible Populations

In a food establishment that serves a highly susceptible population (Category 1 facility):

(b) Pasteurized eggs or egg products shall be substituted for raw eggs in the preparation of foods using raw or undercooked shell eggs.

Food service establishments whose primary consumers are highly susceptible individuals, such as nursing homes, hospitals, day care centers and nursery schools, shall not serve raw or under-cooked animal foods (see Section 750)

Definitions

"Category I facility" means a food establishment that presents a high relative risk of causing food-borne illness, based on the large number of food handling operations typically implicated in food-borne outbreaks and/or the type of population served by the facility. “Highly susceptible population” … are immuno-compromised; preschool age children, or older adults; and obtain food at a facility that provides services such as custodial care, health care, or assisted living, such as a child or adult day care center, kidney dialysis center, hospital or nursing home; or nutritional or socialization services, such as a senior center. "Potentially hazardous food" means any food that requires time/temperature control for safety that consists in whole or in part of milk or milk products, eggs…

Additional Information

New Illinois Food Code (PDF)
New Illinois Food Code, excerpt relating to eggs (PDF)
Features & Benefits of Pasteurized Shell Eggs (PDF)

Foodservice