3717-1-03.7(D) Food: special requirements for highly susceptible populations

Pasteurized eggs or egg products are to be substituted for raw eggs in the preparation of:

(1)

Foods such as Caesar salad, hollandaise or Bearnaise sauce, mayonnaise, meringue, eggnog, ice cream, and egg-fortified beverages; and

(2)

Recipes in which more than one egg is broken and the eggs are combined, unless:

(a)

The raw eggs are combined immediately before cooking for one consumer's serving at a single meal, cooked as specified under paragraph (A)(1)(a) of rule 3717-1-03.3 of the Administrative Code, and served immediately, such as an omelet, souffle, or scrambled eggs;

(b)

The raw 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; or

(c)

The preparation of the food is conducted under a HACCP plan that:

(i)

Identifies the food to be prepared;

(ii)

Prevents contacting ready-to-eat food with bare hands;

(iii)

Includes specifications and practices that ensure:

(a)

Salmonella Enteritidis growth is controlled before and after cooking; and

(b)

Salmonella Enteritidis is destroyed by cooking the eggs according to the temperature and time specified in paragraph (A)(1)(b) of rule 3717-1-03.3 of the Administrative Code.

(iv)

Contains HACCP information as specified in paragraph (L) of rule 3717-1-03.4 of the Administrative Code, and includes procedures that:

(a)

Control cross contamination of ready-to-eat food with raw eggs; and

(b)

Delineate cleaning and sanitization procedures for food-contact surfaces; and

(v)

Describes the training program that ensures the food employee responsible for the preparation of the food understands the procedures to be used.