Sanitation Certification Practice Test

Which practice should be followed when making batter or breading from scratch?

1. Use raw shell eggs

2. Store at room temperature

3. Make large batches for efficiency

4. Use pasteurized shell eggs

The correct answer is: Use pasteurized shell eggs

Using pasteurized shell eggs when making batter or breading from scratch is the best practice due to food safety considerations. Pasteurized eggs have been heat-treated to kill harmful bacteria, such as Salmonella, without cooking the egg itself. This is particularly important in recipes where eggs are used raw or only partially cooked, such as batters and breadings, to minimize the risk of foodborne illnesses. In contrast, using raw shell eggs can expose consumers to bacteria that could lead to serious health issues. Storing batter or breading at room temperature can also create a hazardous environment for bacterial growth, especially when ingredients like eggs are involved. While making large batches might seem efficient, it is essential to ensure that food safety practices are prioritized to prevent potential contamination.