![\"pie_holiday_milk_egg_food_safety_illness\"](\"http:\/\/foodsafetytrainingcertification.com\/wp-content\/uploads\/2018\/12\/pie_holiday_milk_egg_food_safety_illness_002_shutterstock_108699617.jpg\")
\t\tFood Safety for Milk & Egg Based Pies<\/h3>\n
If a pie contains milk, cream and or eggs, it has to be refrigerated to remain food safe. This includes milk and cream in any form \u2013 regular milk and cream (no matter what the fat content), buttermilk, sour cream, cream cheese, and evaporated and condensed milk products. Those ingredients contain high levels of protein and moisture that are fertile grounds for the growth of bacteria.<\/p>\n
What pies contain milk, cream or eggs?<\/strong> Always check the recipe. Typically though, pumpkin and pecan pies do contain eggs, but fruit pies do not. Lemon meringue and all types of chiffon pies contain eggs, so they have to be refrigerated. Pumpkin pies are a custard-style pie made by using eggs and milk.<\/p>\n Eggs \u2013 just like raw meat, poultry and fish \u2013 must be properly stored, handled and cooked \u2013 to be safe. Eggs that appear normal can contain a germ called Salmonella<\/em> that can make you sick, especially if you eat raw or lightly cooked eggs. Eggs are safe when you cook and handle them properly.<\/p>\n Handling Tips<\/strong><\/p>\n <\/p>\n Food temperature controls are especially important with foods classified as potentially hazardous. According to the USDA<\/a>, it is not safe to eat homemade pies with egg-based fillings that have been allowed to sit at room temperature for two hours or longer.<\/p>\n After baking, pie should be left at room temperature as the cooling process normally takes 2-4 hours. Within 4 hours, the pie should then be placed in the refrigerator. Cover loosely with plastic wrap until serving. Pie may be refrigerated for 2-3 days.<\/p>\n After cooking a pie, cool it at room temperature for only 30 minutes after removing it from the oven. Then, refrigerate it to complete the cooling. It\u2019s okay to place the pie in the fridge if it\u2019s still warm.<\/p>\n![\"Food](\"http:\/\/foodsafetytrainingcertification.com\/index_files\/food_safety_training_banner_icon.png\"){kind=icon}
Food Safety & Allergy Training - 10% OFF SALE<\/div>\r\n\r\n
Storing, Handling and Cooking Eggs<\/h3>\n
\n
![\"eggs_salmonella_food_illness_food_safety\"](\"http:\/\/foodsafetytrainingcertification.com\/wp-content\/uploads\/2019\/10\/eggs_salmonella_food_illness_food_safety_005_shutterstock_654685762.jpg\")
\t\tTemperature Controls<\/h3>\n
![\"pie_holiday_milk_egg_food_safety_illness\"](\"http:\/\/foodsafetytrainingcertification.com\/wp-content\/uploads\/2018\/12\/pie_holiday_milk_egg_food_safety_illness_008_shutterstock_682069456.jpg\")
\t\t![\"pie_holiday_milk_egg_food_safety_illness\"](\"http:\/\/foodsafetytrainingcertification.com\/wp-content\/uploads\/2018\/12\/pie_holiday_milk_egg_food_safety_illness_013_shutterstock_1496090669.jpg\")
\t\t![\"\"](\"http:\/\/foodsafetytrainingcertification.com\/wp-content\/uploads\/2017\/10\/two_hour_rule_food_safety.jpg\")
<\/p>\n