Hospitality: Hotels, Resorts, Cruise Ships, Parks & Recreation

• Pasteurized shell eggs allow for the pooling and staging of eggs
  Eggs are a Potentially Hazardous Food (PHF) and cannot be pooled with other eggs to make various culinary dishes.   Because pasteurized eggs are not a PHF (unlike regular shell eggs), they can be pooled with other pasteurized shell eggs.

• Pasteurized shell eggs can reduce training complexity
  Hospitality operations require their employees to be capable of more skills and to work in many different settings than other foodservice operations. Food safety is generally managed with training and procedural GMP’s learned and instilled in workers through repetition. The greater the number of employees and the more variety in tasks they perform, the more training is required to ensure risk elimination. Much of this training and many of these procedures address issues created by egg-related risks. Using pasteurized shell eggs can reduce the amount of complexity, training and retraining necessary.

• Ensure guest satisfaction by thorough culinary capability
  One way to eliminate Salmonella enteritidis (Se) risk would be cooking eggs until they are dry and hard. Some local health authorities now require this, even of hotels. This would not only eliminate many popular egg dishes, but also recipes where eggs are mixed as well as many important culinary techniques. Davidson’s Safest Choice® allows chefs to use all their training and skills while serving an egg with award winning taste.

• Reduce critical control points
  Depending on your location and HACCP program, many hospitality operations are required to wash hands after every time an egg is handled, require a change of gloves, require sanitation after eggs have been used, etc. These steps can be reduced with the use of pasteurized shell eggs. Even in areas without strict egg handling regulations, pasteurized shell eggs would eliminate the risk of cross-contamination, another significant source for food-borne illness and outbreaks.

• Meet Food Codes for banquet, catering and room service
  The FDA Food Code calls for eggs to be served at internal temperatures of 145°F. for 15 seconds unless served immediately. Catering and room service do not meet the Food Code requirement of immediate service. Serving poached or sunny-side up eggs in room service or banquets would not meet these Food Codes and thus could result in critical violations. The use of pasteurized shell eggs allows for service of eggs cooked any way the guest orders them.

• Allow for kiosk and Sunday brunch temporary egg prep areas
  The FDA Food Code requires that eggs (PHF's) be kept in refrigeration up to the point of cracking for service. Our pasteurized shell eggs are already free of bacteria and thus can be used from their trays at kiosk or prep areas without refrigeration. Our Davidson's specifications allow eggs to be out for 8 hours at ambient temperatures before returning to refrigeration. Additionally, many state codes require hand sanitizing after each egg dish is prepared. This is to destroy the risk from PHF's. However, our pasteurized shell eggs are not PHF's and thus eliminate this risk area.

• Protect revenue streams
  The hospitality industry has more to lose than other foodservice operations. A negative experience threatens revenues beyond those generated by meals. An illness, even if it doesn't lead to a lawsuit or negative media, can reverberate in the community as the guest relates and connects the exposure to foodborne illness to the property as he relates it to friends and family. Even worse would be an actual outbreak where the property or operation is named as a source of an illness and hospitalization in the media and in legal action. Keep your guests safe. Chose Davidson's Safest Choice® Pasteurized Shell Eggs for your restaurants, banquet halls, room service and catering needs.

For more information or to place an order contact us.