Information for caterers on the safe storage, handling and cooking of eggs.
The pages in this section contain advice from the Food Standards Agency information leaflet Eggs - what caterers need to know.
This leaflet can also be downloaded in PDF format from the FSA website - see Other Websites.
Eggs - what caterers need to know
Some eggs can contain salmonella bacteria inside or on their shells, so it is important to be careful how you handle them and how you use them.
This is because salmonella can cause very serious illness, especially among more vulnerable people. Occasionally it can even cause death.
Remember:
Keep eggs away from other foods, when they are still in the shell and when you have cracked them open
Do not use damaged or dirty eggs
Be careful not to splash raw egg onto other foods, surfaces or dishes
Cook eggs and foods containing eggs thoroughly
Use pasteurised egg for raw or lightly cooked foods
Always wash and dry your hands thoroughly after touching eggs or working with them
Clean food areas, dishes and utensils thoroughly,using warm soapy water, after working with eggs
Serve egg dishes straight away, or cool them quickly and keep chilled
In this section...
What are the dangers?
Cross-contamination - bacteria spreading from eggs onto other foods, hands, work surfaces or utensils
Bacteria surviving because eggs are not properly cooked
When to use pasteurised egg
Reducing the dangers
