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When is it necessary to use liquid pasteurized eggs in a food establishment that serves a highly susceptible population?

A. In accordance with a HACCP plan
B. When a consumer advisory is properly posted on the menu
C. In preparation of foods such as Caesar salad, sauces, eggnog, and ice cream
D. When used for buffet service items cooked to a minimum internal temperature of 135°F (57°C)

Sagot :

GinnyAnsweridn

Final answer:

Using liquid pasteurized eggs in food preparation is crucial for avoiding foodborne illnesses in vulnerable populations.


Explanation:

Liquid pasteurized eggs are necessary in a food establishment serving a highly susceptible population to minimize the risk of foodborne illnesses. These eggs are required when preparing foods like Caesar salad, sauces, eggnog, and ice cream due to the susceptibility of these individuals to foodborne pathogens.


Learn more about Food Safety and Vulnerable Populations here:

https://brainly.com/question/50544536


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