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Cracking Good Advice

Posted on Monday 16th November 2009

The Food Standards Agency has published online advice on the safe use of eggs in catering.  The guidance covers handling, storage, cooking, use of pasteurised egg and catering for vulnerable groups.

We have known for years that Salmonella bacteria is associated with raw eggs both inside the egg and on the shell.   It is key that handling raw eggs recognizes this risk and appropriate hygiene measures are taken.

Some of the advice provided covers pooling of eggs (cracking eggs in bulk and using throughout the day). The FSA says these should all be used on the same day, fresh eggs should not be introduced to the mix and it should not be stored longer than 24 hours.

The advice can be viewed at food.gov.uk/foodindustry/caterers/eggs