Egg safety for food service

Raw egg risk

In many egg-associated salmonella outbreaks in commercial premises, raw eggs were used as an ingredient in foods that were not further cooked.

Examples of foods containing raw eggs include:

• mayonnaise
• aioli
• salad dressings
• hollandaise sauces
• egg nogg
• health shakes with added raw egg
• chocolate mousse, tiramisu, and other desserts.

Food proprietors need to understand that eggs can be a source of salmonella, and they need to take the same precautions with eggs as they would with chicken, meat, seafood, and dairy foods, to reduce the risk of food poisoning.

Egg safety facts

Take the same precautions with eggs 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.

• Never buy or use cracked, damaged or dirty eggs.
• Always store eggs in the fridge in their own cartons/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 their 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 straightaway, 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.
• Consider using 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.