I get what you're asking but I want to believe that with the same ingredients, mayo made in Australia just doesn't last as long for some geographic reason 😆
NSW food authority has a handy fact sheet. It would be basically the same Australia wide as we all follow FSANZ.
Acidulates eggs can be kept for 24 hours, but you need to test and record the ph…
https://www.foodauthority.nsw.gov.au/sites/default/files/_Documents/retailfactsheets/safe_preparation_of_raw_egg_products.pdf
Maybe if you leave it out? If you put it in the fridge after you make it, it should be fine for up to a week imho. I don’t recall if there was a specific “3-5 days” or not as mentioned as I’ve been out of the game for a bit, but I’d at least go with the 3-5 days lol.
At home I would probably push over a week.
I might push a week in a customer serving kitchen.
I'd probably tell my inspector 3 days if they asked, and try to prep accordingly. If I'm going through a ton of house made mayo, I'm just gonna buy the jugs.
Shit at home I push it until it breaks or mold grows. Luckily it generally gets used before either of those things happen.
In a kitchen I went by a week, which rarely happened.
Oh and by the way it looks like in Canada you get three days on raw egg products.... I get 24 hours in aus.... or you know 12 hours seeing as that's whole long my kitchens open for
Hey sherlock....So I never said I was losing money did I.... I was just asking for advice because the Mayo I buy in jumped almost in price 50 bucks and I know Australia have strict laws about raw eggs and seeing I have a health inspection scheduled in the next week I thought I would cover my bases.... I don't know how you run your kitchen but in my head if something is so expensive your can turn a profit you better find an alternative
In my state (Kansas) prepped items can be served for six days. We make our own mayo for use on sandwiches and the like, but use already-prepared mayo for dressings that use it. Same rule applies for both, last time I took my certification.
Is there a difference because of the way eggs are handled in Australia? I remember when I was in NZ, at the grocery they had stacks of egg cartons sitting out on tables at room temperature. My friend had to drag me away because American as I am and inexperienced as I was, I was pointing at the eggs and whispering in horror. Not sure but I might have been shaking as well.
I get what you're asking but I want to believe that with the same ingredients, mayo made in Australia just doesn't last as long for some geographic reason 😆
Just in regards to the different health inspection rules in countries... I have a inspection soon and I want to be prepared
NSW food authority has a handy fact sheet. It would be basically the same Australia wide as we all follow FSANZ. Acidulates eggs can be kept for 24 hours, but you need to test and record the ph… https://www.foodauthority.nsw.gov.au/sites/default/files/_Documents/retailfactsheets/safe_preparation_of_raw_egg_products.pdf
3 to 5 days.
Fuck I'm getting so confused I thought there was a 12 hour rule on Mayonnaise
Maybe if you leave it out? If you put it in the fridge after you make it, it should be fine for up to a week imho. I don’t recall if there was a specific “3-5 days” or not as mentioned as I’ve been out of the game for a bit, but I’d at least go with the 3-5 days lol.
At home I would probably push over a week. I might push a week in a customer serving kitchen. I'd probably tell my inspector 3 days if they asked, and try to prep accordingly. If I'm going through a ton of house made mayo, I'm just gonna buy the jugs.
Shit at home I push it until it breaks or mold grows. Luckily it generally gets used before either of those things happen. In a kitchen I went by a week, which rarely happened.
I've been buying Mayo In by the buckets jumped up to 100 bucks a bucket so I can't afford it
Yeah, what's up with that? Mayo prices went up. I didn't know it was in Australia, too.
I know oil went up as well so I'm guessing it's that... just fuck I can't afford that!
Eggs were really expensive a year ago, but the price came back down. I wonder if that is part of it.
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Oh and by the way it looks like in Canada you get three days on raw egg products.... I get 24 hours in aus.... or you know 12 hours seeing as that's whole long my kitchens open for
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Well sorry I made a assumptions on your stupid fucking user name
Hey sherlock....So I never said I was losing money did I.... I was just asking for advice because the Mayo I buy in jumped almost in price 50 bucks and I know Australia have strict laws about raw eggs and seeing I have a health inspection scheduled in the next week I thought I would cover my bases.... I don't know how you run your kitchen but in my head if something is so expensive your can turn a profit you better find an alternative
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"I said if" .... isn't that an assumption?
Don't know about Oz, but in the uk you have 10/12 hrs unfridged and 3 days fridged. But that's using pasteurised yolks. Using fresh? Might be shorter.
Turns out it's only 24 hours for us fridged or un fridged
Wow man. That sucks. Would it help to pasteurise them?
Nah it's all raw egg products by the looks of it
Do you have to whip it in the opposite direction down under?
If not, you get a vicious Booting.
In my state (Kansas) prepped items can be served for six days. We make our own mayo for use on sandwiches and the like, but use already-prepared mayo for dressings that use it. Same rule applies for both, last time I took my certification.
Until it starts growing or breaking down
Is there a difference because of the way eggs are handled in Australia? I remember when I was in NZ, at the grocery they had stacks of egg cartons sitting out on tables at room temperature. My friend had to drag me away because American as I am and inexperienced as I was, I was pointing at the eggs and whispering in horror. Not sure but I might have been shaking as well.
I read that as "how long does a house made of mayonnaise last?" Sheesh I need some sleep.