The INSPECT phase starts whenever you receive eggs and egg products into your kitchen.
The best way to avoid many food safety problems can be summed up in one word: CLEAN.
The TEST phase starts whenever you receive eggs and egg products into your kitchen.
The final phase in the Egg Safety Cycle is TIME. Why? Because time works hand-in-hand with temperature to affect the safety, quality and taste of every egg dish.
Step 3: One of the easiest ways to ensure your guests’ safe, tasty egg dishes is to frequently TEST the temperature of both hot and cold entrées.