Commercial kitchens are known to be amongst the most pressure-cooked work environments around, so it has never been more important for caterers to be able to trust in the products they serve, when the heat is on.

One way caterers can feel confident in the product they serve, especially when it comes to eggs and food safety, is to research and ensure food comes from reputable sources where stringent food safety protocols are in place.

Sunny Queen prides itself on its Quality Assurance and food safety programs, and recommends that customers ask their suppliers detailed questions about their QA protocols. Sanitation and cleaning procedures, pest control programs, precise cooking protocols, microbiological testing and traceability are just some of the quality protocols Sunny Queen has in place as part of its Quality Management System.

Food safety doesn’t have to be daunting, it just needs diligence. Sunny Queen Meal Solutions’ products provide the perfect solution for busy kitchens looking for safe, nutritious, interesting and above all tasty menu options. Sunny Queen Meal Solutions use real eggs, laid on Sunny Queen farms, and are all fully-cooked or pasteurised, eliminating the need to use raw eggs so real egg dishes can be served with confidence.

When it comes to mealtime preparation for hundreds of hungry customers, eggs are an incredibly versatile, nutrient-rich food source, making them the perfect choice. Egg based Meal Solutions  available from Sunny Queen include Smashed Egg, Homestyle Poached Egg, Fritters, Egg Bites, Omelettes and pasteurised liquid products.

For more information please visit www.sunnyqueenmealsolutions.com.au

Sunny Queen Food Safety Tips:
To minimise the risk of adverse health outcomes Sunny Queen Australia recommends the following:

•  Do not use cracked or dirty eggs
•  Shell eggs, once cracked, should be fully cooked before consumption.
•  Use pasteurised egg pulp for making sauces, batters, custards and other uncooked egg products.
•   Always sanitise benches and equipment to avoid cross contamination between raw and cooked product.
•   Follow the recommended storage, thawing and cooking/heating guidelines.