Eggs are a highly nutritious food, used in many different recipes and ways. However, like meat, seafood and dairy products, eggs have the potential to be hazardous.
To reduce the risk of making your customers ill, particular care must be taken to handle and store eggs and raw egg products safely:
- never buy or use cracked, damaged or dirty eggs
- always store eggs in the fridge in their own carton/packaging
- when storing and handling eggs take the same precautions as you would when handling and preparing raw chicken, meat, seafood or dairy products
- always buy and use eggs before the best-before date
- thoroughly clean your hands, food areas, work surfaces, dishes, utensils and cleaning cloths after working with eggs and especially after egg spills
- serve hot dishes containing eggs straight away, or cool them quickly in the fridge, and keep them refrigerated until they are eaten
- cook eggs and foods containing eggs until they are hot all the way through
- use pasteurised egg products in foods that will not be cooked or will only be lightly cooked. Alternatively, change to recipes that do not require raw eggs as an ingredient
- include egg safety messages in food hygiene training for staff
- remember to always treat eggs safely, and take the same precautions as you would for chicken, meat, seafood and dairy products ensure eggs are clean, intact and fresh, then store them cool and cook them well
- Egg stamping laws have been put in place.
The Department of Health have resources which will assist you to ensure you use eggs in a safe manner for your customers:
Queries should be directed to your Environmental Health Officer by contacting us.