What type of eggs must be used to prepare batters according to IHOP standards?

Using pasteurized eggs to prepare batters aligns with health and safety standards that help prevent foodborne illness. Pasteurized eggs have been gently heated to kill harmful bacteria without cooking the egg itself, making them safer for use in dishes that may not be subjected to thorough cooking, such as batters. This practice is particularly important in establishments like IHOP, which cater to a wide range of customers, including vulnerable populations such as young children, the elderly, and individuals with compromised immune systems.

In contrast, fresh eggs, while they may appear to be a viable option, could potentially carry risks if they are not pasteurized. Organic eggs, although healthy and raised without synthetic pesticides or fertilizers, do not inherently offer the safety advantages of pasteurization. Non-pasteurized eggs carry a higher risk of contamination, which is why they do not meet the safety standards set forth by institutions like IHOP. Therefore, the use of pasteurized eggs effectively ensures both quality and safety in food preparation practices.