What should food service employees do when they handle raw eggs?

When handling raw eggs, food service employees should practice strict hygiene and sanitize surfaces to prevent cross-contamination and the spread of foodborne illnesses. Raw eggs can carry Salmonella, a bacteria that can lead to serious health issues if ingested. Maintaining proper hygiene involves washing hands before and after handling raw eggs, using clean utensils, and ensuring that all surfaces that come into contact with the eggs are sanitized.

In a food service environment, it's essential to create a safe food handling procedure that includes not only careful handling of the eggs themselves but also safeguarding against contamination with other foods. This is particularly important in preventing the bacteria from spreading to ready-to-eat foods, which could pose significant health risks to customers.

While other options mention important considerations, they do not fully address the comprehensive food safety practices necessary when working with raw eggs. For instance, storing raw eggs at room temperature can increase the risk of bacterial growth, while merely washing hands afterward does not encompass the full range of sanitation practices required. Ensuring the eggs are free from cracks is relevant, but it is not sufficient on its own to prevent contamination.