Inspecting Eggs-Observing breakages, dirt and conducting egg float test

Eggs are an important part of the children’s diet in a creche. It is therefore necessary to maintain the freshness and quality of eggs that we provide. The following basic principles can be followed to ensure the quality of eggs being provided in a creche.

a. Poultry eggs and its shelf life

1. Eggs maintain their freshness for up to 10-12 days, after they are laid at room temperature. However, the shelf-life of egg will be shorter at higher temperature.
2. The important factor in maintaining freshness of eggs is mainly temperature while humidity also affects the same to some extent.

b. Storing of eggs

1. Store eggs in a cool and dry place. Do not keep the eggs in closed containers.
2. Avoid mixing eggs with other open food because bacteria can live on the eggshell which can be transferred to other foods.
3. Strictly rotate the egg stocks on FIFO (First in First Out) basis.
4. In places where there are chances that rodents may destroy the eggs, a small box with iron nets can be used for safely keeping the eggs.

c. Safe handling of eggs

1. Do not use dirty or cracked eggs. Cracked eggshells are perfect for bacterial infection and dirty eggs may also contaminate other food stuffs. Dirty eggs may be contaminated but may still not smell bad.
2. Do not wash eggs to remove dirt. Egg shells are porous and if washed the water makes it easier for the bacteria to get into the shell.
3. The eggshells should be directly thrown into the bins to avoid spreading of the contamination in the kitchen. Separate waste bins should be available in each creche for disposing of eggshells and vegetable matter.
4. Always wash your hands thoroughly with water and soap after handling eggs. This will help in preventing the spread of bacteria (Salmonella).

d. Procurement of eggs

1. Procure eggs from credible sources only that can supply fresh eggs.
2. Eggs should be procured on a weekly basis from local vendors. Funds can be transferred monthly.
3. Eggs should be properly inspected while procuring them. Avoid eggs that are dirty and have cracks.

e. Test for ensuring freshness of eggs

1. A quick test to check the freshness of an egg is to immerse it in a mug or basin of water. The following observations would determine the quality of the egg as given below:

• If the egg sinks and stays horizontally then it’s a fresh egg.
• If the egg tilts diagonally then it is around a week old.
• If it stands vertically inside water, it is about 3-4 weeks old.
• If the egg floats to the top, it is spoiled and should not be eaten.

2. It is to be noted that sometimes weak shell and fine cracks can also cause the egg to float.

f. Steps for cooking eggs safely

1. Place eggs in a saucepan or pot and cover with cold water. The eggs should be put first and water should be poured to prevent crack.
2. If possible, some salt can be added to it which will help in quick boiling and preventing the eggs from cracking.
3. Put the pot over high heat and bring water to rolling boil.
4. The boiling time can be 10-15 minutes so that the egg yolks and egg whites are fully set. This will ensure killing of most of the pathogenic microorganisms including Salmonella.
5. Remove the pot from heat and keep it for some time till it is cooled.
6. Dispose of the water in a safe place. A compost pit can be created in the kitchen garden area for disposing the eggshells and other vegetable matter. Soil can be covered each time eggshells and vegetable matter are poured into the pit.
7. Wash hands with soap and peel off the shells.

g. Record maintenance

It is important to maintain a register in the creche to record the receipt, consumption and spoilage of eggs daily. The record will be maintained by the creche caregiver and will be reviewed by Creche Supervisor.

The following format should be used for maintaining the record as given below.

• First row will be reserved for the opening balance of the month.
• The given date “01.07.24” is symbolic and it should be the first day of the month.
• Balance calculation = Previous balance+ Receipt- Consumption – Spoilage
• Percentage of spoilage= Total spoilage/ (Opening balance + Total Receipt- last balance) X100.