Dietary and table eggs, depending on the mass, are divided into 3 categories:
selected- the mass of one egg is 65g, denoted - 0;
first- 55g, are designated - 1;
second- 45g, are designated - 2.
store diet eggs
at a temperature not higher than 20°С and not lower than 0°С; canteens
- at a temperature not higher than 20°С; in refrigerators, eggs are stored at a temperature of 0 to -2 ° C and at a relative humidity of 85-88%.
Sanitary requirements for the processing of eggs.
Before use, chicken eggs must be scanned through an ovoscope, then washed in a 4-section bath, as eggs can be a carrier of salmonella. You can not use eggs with food marriage, as well as egg melange, since when thawed it serves as a favorable environment for the development of microorganisms.
Eggs are processed in a 3-section bath in the following order:
- in the first section - treatment in a 0.5% solution of soda ash at a temperature of 40-45 degrees C for 5-10 minutes;
- in the second section- disinfection with 2% bleach solution or 0.5% chloramine solution for 5 minutes;
- in the third section- rinsing running water within 5 min.
After handling the eggs, workers should thoroughly wash their hands with soap and water before breaking them. Disinfect them with a 0.2% bleach solution, change sanitary clothing.
In order to prevent eggs with a smell and other defects from getting into the total mass, when breaking, several eggs (no more than 5 pieces) are poured into a small volume container, and then poured into a larger production container. Before use, the egg mass is filtered through a sieve with cells no larger than 3 mm. The duration of storage of the egg mass at a temperature of 2-6 ° C - no more than 24 hours. Containers for collecting and storing egg mass must be marked; the use of these containers for other purposes is prohibited. They should be stored in a room for preparing egg mass.
What specific knowledge is in demand today at the enterprises of the baking and fat-and-oil industry, in restaurants, canteens, cafes, bars, buffets, catering organizations in the Sakhalin Region, including canteens in children's and medical institutions? Along with the rules for conducting production control, these are methods and regimes for the use of disinfectants, safety requirements for working with them, the technological procedure for disinfection, a list of disinfectants approved in the established order, intended for disinfection of table eggs used in the preparation of various dishes.
The most frequently asked question is the list of disinfectants officially approved for processing eggs used for cooking in catering. We answer - in accordance with SP 2.3.6.1079-01 "Sanitary and epidemiological requirements for public catering organizations, the manufacture and turnover of food products and food raw materials in them" (clause 8.19), eggs are processed in special marked containers in the following sequence: first they wash with warm 1-2 percent. soda ash solution, 0.5 percent. solution of chloramine (domestic production), and then rinsed with cold running water. Clean eggs are laid out in a special marked dish. Currently, there are also disinfectants with a detergent effect of domestic and Western manufacturers (Nika-2, Deson, Sokrena, Polidez, Himitek, Ekom-25M, Ekom-50M, Ecom), approved for disinfection, including eggs at bakery enterprises. and oil industry.
Preparation of working solution
Working solutions are prepared by dissolving the disinfectant concentrate in drinking water in a glass, plastic or enamel container (without damaging the enamel).
The processing technology is as follows: eggs, previously ovoscoped and placed in metal lattice boxes or buckets, are processed in a two-section bath in the following order.
In the first section soaking and washing in 4 percent. Deson's solution for 15-20 minutes, or in 2 percent. Nika-2 solution for 30 minutes, or in 7 percent. Polydez solution for 15-20 minutes, or in 0.2 percent. Ecoma-25M solution for 30 minutes, or in 0.1 percent. Ecom-50M solution for 30 minutes. Water temperature - 40-45°С.
In the second section eggs are rinsed with running water until all traces of the disinfectant are washed off. Water temperature - 40-45°С.
The replacement of the solution in the washing bath is carried out at least twice per shift.
Disinfection of the surface of the egg shell by means of Sokren and Eco has its own peculiarities. So, in particular, for manual washing and disinfection of chicken eggs, 0.4-0.5 percent. Socrena solution at a temperature of 25 ± 5 ° C with an exposure of 5 minutes, with a machine wash - 0.5-0.6 percent. at an exposure of 2 minutes. In the course of work, the working solution is adjusted every hour, adding additional Sokrenu to the container in an amount of 10% to 50% of the initial amount, depending on the efficiency of removing contaminants from the shell. Change the solution once a shift or as it gets dirty. After processing, the eggs are sent to washing machines, and if there are no such machines at the facility, they are washed manually drinking water from a hose.
Washing and disinfection of the surface of the egg shell with Ekom is carried out differently. The processing technology is as follows: eggs, previously ovoscoped and placed in lattice metal boxes or buckets, are processed in a four-section bath in the following order.
In the first section eggs are soaked for 5-10 minutes. Water temperature - 20-25°С.
In the second section they are washed using any permitted detergent in accordance with the instructions for use.
In the third section carry out disinfection in 0.025 percent. Ecom's solution (according to the preparation). Water temperature - 25-30°С.
In the fourth section, the eggs are washed with clean running water until all traces of the disinfectant disappear. Water temperature - 25-30°С. The control of flushed traces of Socrena is carried out by the presence (absence) of quaternary ammonium compounds in flush water, when rinsing on the surface of the equipment. The control of residual amounts of quaternary ammonium compounds in the flushing waters of food production, when rinsing on the surface of equipment, after treatment with Sokrenaya, is carried out using Molcont-CHAS indicator strips (Russia), Dezikont-CHAS indicator wipes (Russia), immersing indicator paper in flushing water and applying to the surface of the processed object.
Safety precautions and first aid
To work with Deson, Socrena, Nika-2, Polidez, Ekom-25M, Ekom-50M, Ecom preparations, persons are allowed at least 18 years of age who do not have medical contraindications to this activity, who do not suffer from allergic diseases, who have undergone appropriate instruction on production duties, safety precautions and first aid in case of accidental poisoning. Employees whose duties include this work must sign the safety briefing log. When working with disinfectants, it is necessary to avoid getting them into the eyes and on unprotected skin, so it is carried out with rubber gloves. During the working process, it is forbidden to eat, drink and smoke. In the department where the preparation of working solutions is carried out, it is necessary to hang the appropriate instructions and rules for washing eggs on the wall. The presence of a first-aid kit, which includes the means used in case of contact with the disinfectant in the eyes, on the mucous membranes and inside, is mandatory
Processing of eggs used for cooking in production is carried out in a designated place in special marked 3 containers (buckets and boilers). After preliminary candling, they are processed in the following sequence.
1 container: washing with a warm 1-2% solution of soda ash;
2 container: disinfection with 0.5% chloramine solution;
3 capacity: rinsing with cold water.
After that, clean eggs are laid out on trays or other clean dishes. Raw eggs are not allowed to be brought in and stored in the production workshops.
Melange. Frozen egg products are fresh frozen egg mass without shell. They are produced in three types: melange, consisting of protein and yolk; egg white; egg yolk.
Since the egg mass freed from the shell is a favorable nutrient medium for the reproduction of bacteria, including pathogenic ones, it is allowed to defrost the melange only immediately before its use. Frozen melange should be stored in the refrigerating chamber of the enterprise at a temperature of minus 5-6°C. The temperature inside the product (in the center of the mass) should not exceed minus 5°C.
When opening metal cans with melange, you should first wash them with warm water. Banks with melange for thawing are placed in special baths, where water is poured at a temperature of 45 ° C. The duration of thawing is 2.5-3 hours, after which the jars are opened and the melange is filtered through a sieve with cells no larger than 3 mm into special cans. Melange in a thawed state should be used within 3-4 hours. Making an omelette from melange is prohibited.
Egg powder. For the manufacture of dry egg products, only completely benign whole eggs or whites or yolks are used. Powdered egg powder is obtained by pulverizing the egg mass in a stream of heated air, in which the smallest droplets of the mass dry on the fly, turning into powder. Solubility of egg powder - not less than 85% in terms of dry matter.
The color of egg powder should be light yellow, dry yolk - yellow with an orange tint, dry protein - grayish white. Foreign odors and tastes are not allowed in the product
At temperatures up to 2 ° C, the powder in good packaging can be stored for two years, and at a temperature not exceeding 20 ° C - up to 6 months. It must be stored in a dry, cool, ventilated and darkened room. Egg powder should be diluted in warm (about 50°C) water. In this case, you can achieve the moisture content of a natural egg by adding 722 g of water for every 278 g of powder, or prepare an emulsion with a moisture content of 25-30%. Breeding is carried out in a churning machine at a speed of 100 rpm. After dilution, it is desirable to let the solution stand for at least an hour, then it is filtered through a sieve with cells no larger than 3 mm and used in production. Egg powder due to incomplete solubility for the preparation of creams is not used.
| Organization of the work of the egg processing workshop The workshop for processing chicken eggs at catering establishments is a mandatory premise. The facility's egg processing facility is located close to the unloading area. There are three washing baths, a sink for washing hands, racks for storing eggs in the workshop. The hot zone of the enterprise, where chicken eggs are sent after washing. Processing of eggs used for cooking is carried out in a designated place in three-section baths in the following sequence: with a warm 1 ... water. A clean egg is laid out in a clean, labeled dish. Raw eggs in cassettes, boxes are not brought into the production workshops and are not stored. |
