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, and when to avoid using raw eggs.
Which foods should I use pasteurised egg for?
You should use pasteurised egg in any food that will not be cooked, or will be only lightly cooked.
Examples include home-made mayonnaise, Béarnaise and hollandaise sauces, some salad dressings, ice cream, icing, mousse, tiramisu and other desserts containing eggs.
Pasteurised egg can be bought frozen, or in liquid or powder form.
If you buy commercially produced mayonnaise or sauces in jars, or ready-made icing, these will almost always have been made using pasteurised egg.
Check the label and if you are not sure, ask the retailer or manufacturer.
Who is most vulnerable?
Elderly people, babies, toddlers, pregnant women and people who are already unwell are most likely to become seriously ill from food poisoning.
If you are catering for any of the people mentioned above, it is especially important to use pasteurised egg for foods that will not be cooked (or will be only lightly cooked).
The safest option is to use pasteurised egg for all dishes, even those that are cooked.
If you do use raw eggs, use them only in dishes that are thoroughly cooked, or cook them until the white and the yolk are solid.
This means you should avoid serving eggs with runny yolks to these people.
