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.
There are two main dangers you need to avoid:
bacteria spreading from eggs onto other foods, hands, work surfaces or utensils (cross-contamination)
bacteria surviving because eggs are not properly cooked
Remember, salmonella bacteria can be on the shell as well as inside the egg.
To help stop bacteria spreading, you need to be very careful how you handle eggs, both when they are still in the shell and after you have cracked them open.
Keep eggs away from other foods
Always wash and dry your hands, and clean surfaces, sinks, dishes and utensils thoroughly, after working with eggs
Cooking eggs properly kills bacteria, but bacteria will survive in foods that aren’t cooked thoroughly.
This is why you should not use raw eggs in food that will not be cooked - use pasteurised egg instead.
This section gives further advice on:
