FSF Fact Sheet (Safe Egg Handling
Fact Sheet
Safe Egg Handling
In recent years, Australia has experienced a sharp increase in the number of Salmonella food poisoning cases as a result of raw and undercooked eggs being used in food items. Foods that have been identified as particularly problematic include: Mayonnaise Raw egg dressings Raw egg desserts (eg mousse, custards) Raw egg sauces (eg hollandaise)
Where possible, use safer alternatives to raw eggs in foods which are not cooked. For example, use commercially produced dressings, sauces and spreads instead of making raw egg products. And use pasteurised egg products instead of raw eggs in ready-to-eat products such as desserts and drinks. In this fact sheet, we’ll explain some of the ways in which you can ensure that eggs are handled safely in your food business.
Consider the Use of Eggs Where possible, use safer alternatives to raw eggs in foods which are not cooked. For example, use commercially produced dressings, sauces and spreads instead of making raw egg products. And use pasteurised egg products instead of raw eggs in ready-to-eat products such as desserts and drinks.
Purchasing Eggs As with all potentially hazardous foods, eggs should be purchased from a reputable supplier approved by the local authorities. Check that the shells of the eggs that you receive are clean and uncracked, and that there are no strong odours. Eggs should be received chilled at a temperature of below 5°C. Always check the best before date on eggs that you receive and only purchase enough to last for one to two weeks in your food operation. Keep a list of the companies that have supplied eggs to your food business in case they need to be contacted.
Storing Eggs Whole eggs should be stored in the refrigerator at a temperature of 5°C or below. If required, eggs can be broken out of their shells and frozen. Whole eggs and egg whites freeze easily. Yolks can become gelatinous if frozen alone - add salt or sugar to prevent this. Always follow FIFO - or First In, First Out - principles for storing eggs. In other words, use the eggs that you received earliest first, and then use eggs that you received later.
Defrosting Eggs Eggs should be defrosted in the refrigerator at below 5°C. Never refreeze eggs that are defrosted or partially defrosted. Defrosted egg whites should be used within 5 days, thawed yolks and egg mixtures should be used within 3 days.
Preparing Eggs If you must use real eggs in your menu items, then follow these rules: Firstly, never serve raw or partially cooked eggs to customers - either whole or in a food mixture such as a mayonnaise or sauce. Second, if you are preparing any of the following always use pasteurised eggs or egg products: Dressings or other non-cooked foods Foods that contain eggs - such as meringues - that are not cooked to 75°C or above Foods that are to be served to high risk groups. High risk groups include the elderly, pregnant women, children, and sick or immune-compromised people.
Third, always check the eggs that you are using. Egg whites should cling to the yolk and the yolk should not break up easily. Be careful not to let the egg whites or yolk touch the exterior of the shell which may be contaminated with pathogens. If this happens discard the food you are preparing and make a new batch. If you are pooling eggs - in other words, mixing two or more eggs together - then this mixture should be used immediately. Similarly, if you are using reconstituted egg products, these should be used immediately too. Finally, always clean and sanitise surfaces, equipment and utensils before, after and in between preparing batches of eggs.
Cooking Eggs Eggs, and dishes containing eggs, should be cooked to a temperature of 75°C or higher.
Informing Customers About Egg Safety If you offer runny egg yolks as an option at your food establishment, you should warn customers that all pathogens are not completely destroyed until the egg yolk is solid.
Further Information Refer to your local food authority’s website for more information on local regulations and requirements for safe egg handling.
Safe Egg Handling
In recent years, Australia has experienced a sharp increase in the number of Salmonella food poisoning cases as a result of raw and undercooked eggs being used in food items. Foods that have been identified as particularly problematic include: Mayonnaise Raw egg dressings Raw egg desserts (eg mousse, custards) Raw egg sauces (eg hollandaise)
Where possible, use safer alternatives to raw eggs in foods which are not cooked. For example, use commercially produced dressings, sauces and spreads instead of making raw egg products. And use pasteurised egg products instead of raw eggs in ready-to-eat products such as desserts and drinks. In this fact sheet, we’ll explain some of the ways in which you can ensure that eggs are handled safely in your food business.
Consider the Use of Eggs Where possible, use safer alternatives to raw eggs in foods which are not cooked. For example, use commercially produced dressings, sauces and spreads instead of making raw egg products. And use pasteurised egg products instead of raw eggs in ready-to-eat products such as desserts and drinks.
Purchasing Eggs As with all potentially hazardous foods, eggs should be purchased from a reputable supplier approved by the local authorities. Check that the shells of the eggs that you receive are clean and uncracked, and that there are no strong odours. Eggs should be received chilled at a temperature of below 5°C. Always check the best before date on eggs that you receive and only purchase enough to last for one to two weeks in your food operation. Keep a list of the companies that have supplied eggs to your food business in case they need to be contacted.
Storing Eggs Whole eggs should be stored in the refrigerator at a temperature of 5°C or below. If required, eggs can be broken out of their shells and frozen. Whole eggs and egg whites freeze easily. Yolks can become gelatinous if frozen alone - add salt or sugar to prevent this. Always follow FIFO - or First In, First Out - principles for storing eggs. In other words, use the eggs that you received earliest first, and then use eggs that you received later.
Defrosting Eggs Eggs should be defrosted in the refrigerator at below 5°C. Never refreeze eggs that are defrosted or partially defrosted. Defrosted egg whites should be used within 5 days, thawed yolks and egg mixtures should be used within 3 days.
Preparing Eggs If you must use real eggs in your menu items, then follow these rules: Firstly, never serve raw or partially cooked eggs to customers - either whole or in a food mixture such as a mayonnaise or sauce. Second, if you are preparing any of the following always use pasteurised eggs or egg products: Dressings or other non-cooked foods Foods that contain eggs - such as meringues - that are not cooked to 75°C or above Foods that are to be served to high risk groups. High risk groups include the elderly, pregnant women, children, and sick or immune-compromised people.
Third, always check the eggs that you are using. Egg whites should cling to the yolk and the yolk should not break up easily. Be careful not to let the egg whites or yolk touch the exterior of the shell which may be contaminated with pathogens. If this happens discard the food you are preparing and make a new batch. If you are pooling eggs - in other words, mixing two or more eggs together - then this mixture should be used immediately. Similarly, if you are using reconstituted egg products, these should be used immediately too. Finally, always clean and sanitise surfaces, equipment and utensils before, after and in between preparing batches of eggs.
Cooking Eggs Eggs, and dishes containing eggs, should be cooked to a temperature of 75°C or higher.
Informing Customers About Egg Safety If you offer runny egg yolks as an option at your food establishment, you should warn customers that all pathogens are not completely destroyed until the egg yolk is solid.
Further Information Refer to your local food authority’s website for more information on local regulations and requirements for safe egg handling.
