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Use of Raw (Unpasteurized) Shell Eggs in Highly Susceptible Population Facilities

We understand there has been confusion regarding the use of raw (unpasteurized) shell eggs
in highly susceptible population facilities such as nursing homes. The Ohio Uniform Food
Safety Code does allow for the use of raw (unpasteurized) shell eggs.

Raw (unpasteurized) shell eggs may be used as follows:

Raw (unpasteurized) shell eggs may be used in recipes in which more than one egg is
broken and the raw (unpasteurized) eggs are combined if the eggs are combined
immediately before cooking for one consumer’s serving at a single meal and all parts
of the eggs are cooked to a temperature of 145°F or above and for 15 seconds or
more.

Boiled eggs made from raw (unpasteurized) shell eggs should be cooked until all parts
of the eggs reach a temperature of 155°F for 15 seconds.

Raw (unpasteurized) shell eggs may be used in recipes in which more than one egg is
broken and the raw (unpasteurized) eggs are combined if the raw (unpasteurized)
eggs are combined as an ingredient immediately before baking and the eggs are
thoroughly cooked to a ready-to-eat form, such as a cake, muffin, or bread.

Raw (unpasteurized) shell eggs may be used in recipes such as for a large volume of
scrambled eggs, an egg casserole or an egg based sauce in which more than one egg
is broken and the eggs are combined if the preparation of the food is conducted under
a Hazardous Analysis Critical Control Point (HACCP) plan as outlined in rule 3717-1-
03.7(D)(2)(c) of the Ohio Uniform Food Safety Code. Thus the “pooling of raw
(unpasteurized) shell eggs” is allowed if done under a HACCP plan with all controls in
place. Foods prepared with raw (unpasteurized) shell eggs should be cooked to a
temperature of 155°F for 15 seconds.

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