Starbucks Food Safety Practice Exam

What type of eggs should be used in recipes where eggs are not fully cooked?

1. Fresh eggs

2. Farm-raised eggs

3. Regular eggs

4. Pasteurized eggs only

The correct answer is: Pasteurized eggs only

The use of pasteurized eggs in recipes where eggs are not fully cooked is crucial for food safety. Pasteurization is a heat treatment that kills harmful bacteria and pathogens, including Salmonella, which can be present in raw or undercooked eggs. This process allows the eggs to retain their functionality in cooking and baking while minimizing the risk of foodborne illnesses. In dishes such as homemade mayonnaise, Caesar salad dressing, or certain custards, where eggs are incorporated without being fully cooked, using pasteurized eggs ensures that the product is safe for consumption. Fresh, farm-raised, or regular eggs may not undergo the same safety measures as pasteurized eggs, meaning they can still harbor harmful bacteria. Therefore, those options could pose a risk when not fully cooking the eggs. By prioritizing pasteurized eggs for these specific recipes, food safety is maintained, allowing consumers to enjoy their meals with confidence.