Texas Food Safety Managers Practice Test

When preparing egg dishes that require little or no cooking for high-risk populations, a food handler should use:

1. Brown eggs

2. Room-temperature eggs

3. Pasteurized eggs

4. Farm-fresh eggs

The correct answer is: Pasteurized eggs

Using pasteurized eggs when preparing egg dishes for high-risk populations is essential due to safety concerns regarding foodborne illnesses. High-risk populations, such as the elderly, young children, pregnant women, and individuals with compromised immune systems, are more susceptible to infections from pathogens often found in raw or undercooked eggs, particularly Salmonella. Pasteurized eggs have been gently heated to a temperature that kills these harmful bacteria without actually cooking the egg. This makes them a safe option for dishes like custards or sauces that may not undergo thorough cooking. In contrast, the other options presented do not address the safety risks associated with consuming raw or lightly cooked eggs. Brown eggs, room-temperature eggs, and farm-fresh eggs do not have the benefit of pasteurization, which is vital for ensuring food safety in vulnerable populations. Therefore, the use of pasteurized eggs provides an important layer of protection against foodborne illnesses in high-risk individuals.