Eggxactly How to Keep the Eggs Coming and Assure Your Customers Things Are Safe

Anyone in the restaurant industry who works with fresh eggs should have been aware of the problems that caused the recent FDA report on the recall of a half a million eggs from two popular farms — Wright County Egg and Hillandale Farms.

While the problems were disturbing in and of themselves, the conditions the chickens were kept in could put a serious damper on any egg. In order to help you deal with the fallout from the recent controversy, we’ve prepared a few helpful ideas in case customers show concern:

Remind Them That the Recall Was Limited

The egg recall seemed large to the average consumer, with half a million eggs being pulled from the shelves. But the reality is that this number is a tiny drop in the bucket compared to the billions of eggs consumed in this country every single year.

The latest estimate is that of the304 million people in the United States, each one consumes about 250 eggs a year. This adds up to 76 billion eggs consumed each year! Which means that the recall, while large, affected just a tiny fraction of a percent of the total egg market.

Assure Them That Your Eggs Are Safe

For most people a simple assurance that you have made sure to check on your suppliers and that your eggs are considered safe will be more than enough to convince most people. They don’t really feel any need to know about the details, but rather wish to be assured that they are getting something healthy to eat when they dig into their meal.

Follow Government Guidelines on Egg Preparation

Finally, in order to ensure that your restaurant never becomes liable for outbreaks of salmonella, make sure to follow government guidelines regarding egg preparation – this means cooking the eggs thoroughly enough to kill all bacteria and/or using pasteurized egg product.

Anyone in the restaurant industry who works with fresh eggs should have been aware of the problems that caused the recent FDA report on the recall of a half a million eggs from two popular farms — Wright County Egg and Hillandale Farms. While the problems were disturbing in and of themselves, the conditions the chickens were kept in could put a serious damper on any egg. In order to help you deal with the fallout from the recent controversy, we’ve prepared a few helpful ideas in case customers show concern: Remind Them That the Recall Was Limited The egg recall seemed large to the average consumer, with half a million eggs being pulled from the shelves. But the reality is that this number is a tiny drop in the bucket compared to the billions of eggs consumed in this country every single year. The latest estimate is that of the304 million people in the United States, each one consumes about 250 eggs a year. This adds up to 76 billion eggs consumed each year! Which means that the recall, while large, affected just a tiny fraction of a percent of the total egg market. Assure Them That Your Eggs Are Safe For most people a simple assurance that you have made sure to check on your suppliers and that your eggs are considered safe will be more than enough to convince most people. They don’t really feel any need to know about the details, but rather wish to be assured that they are getting something healthy to eat when they dig into their meal. Follow Government Guidelines on Egg Preparation Finally, in order to ensure that your restaurant never becomes liable for outbreaks of salmonella, make sure to follow government guidelines regarding egg preparation – this means cooking the eggs thoroughly enough to kill all bacteria and/or using pasteurized egg product.