"Pooling" refers to the practice of breaking multiple eggs into a single bowl or container for later use, such as for making large batches of scrambled eggs or omelets. While this is a common time-saving technique in commercial kitchens, it carries a significant risk ofcross-contamination. According to ServSafe, if one egg in the pool is contaminated withSalmonella Enteritidis, the entire batch becomes contaminated. In a "pool," the bacteria have more moisture and nutrients to multiply, and the risk is spread across all servings made from that batch.1

ForHigh-Risk Populations (HSP)—which include the elderly, preschool-age children, and people with compromised immune systems—this risk2is unacceptable. These individuals are more likely to suffer severe illness or death from foodborne pathogens. Therefore, the FDA Food Code mandates that establishments serving these populations must usepasteurized eggswhen pooling is necessary, or they must crack eggs fresh for each individual serving. Pasteurized eggs have been heat-treated to kill pathogens likeSalmonellawithout cooking the egg itself. For general populations, pooling is allowed if the eggs are used immediately or stored at $41^{\circ}F$ ($5^{\circ}C$) or lower and cooked thoroughly. However, in the context of HSPs, the avoidance of pooled raw eggs is a critical control measure to prevent a potential outbreak.