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Equivalents  of Measures
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Forms of Eggs
Figure  5-8.—Even  balance  scale. hours  should  be  considered  unsafe  for  consumption  and discarded. The exception to this rule is reconstituted dehydrated egg mix. Reconstituted egg mix, if not used immediately,  must  be  placed  in  a  tightly  covered container in the refrigerator and used within 1 hour. If foods  are  refrigerated  at  intervals  and  then  intermittently permitted to warm up, the total time of the various periods between 40°F and 140°F must not exceed 4 hours.  Protein  foods  composed  of  ingredients  that  are hand-peeled,  hand-sliced,  or  hand-diced  after  they  are cooked should never be used as leftovers. The 4-hour limit between temperatures of 40°F and 140°F is usually taken up in preparing, chilling, and serving these foods. Such  foods  include,  but  are  not  necessarily  limited  to, potato,  chicken,  turkey,  macaroni,  shrimp,  and  egg salads. Hand preparation not only increases the chances of contamination, but also increases the length of time that these foods have been held at room temperature. You  should  not  return  opened  jars  or  bowls  of mayonnaise and cooked salad dressings from salad bars to refrigerators for reuse at a later meal because of the danger  of  miscalculation  of  total  lapsed  time  that  these salad dressings have been held at temperatures between 40°F  and  140°F.  Instead,  mayonnaise  and  cooked  salad dressings should be placed on the salad bar in small quantities and must not be returned from the salad bar for  reuse.  If  economically  feasible,  individual  packets or  servings  of  items  such  as  catsup,  mustard,  and mayonnaise should be used on the salad bar. This will prevent waste and be more sanitary. 5-12

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