Advice on safe storage, handling and use of eggs for catering

The following guidance should be read alongside the Safer food, better business for caterers - GOV.UK.

1 Eggs and Salmonella 

Some eggs can contain Salmonella bacteria inside or on their shells, so it’s important to be careful how you handle and use them. Salmonella can cause very serious illnesses, particularly in young children, pregnant people, older adults, and those with an underlying health condition (for example, cancer, diabetes, liver or kidney disease). In severe cases, Salmonella food poisoning can cause death.

2 Source eggs safely

Caterers should always buy eggs from reputable suppliers who can demonstrate the traceability and provenance of their products.

Due to the risk of Salmonella, it is best practice to purchase UK hen eggs. These should be sourced from a reputable supplier which uses eggs from chickens vaccinated against Salmonella. This reduces the chance that the eggs they produce will have Salmonella inside or on the shells.

When you receive an egg delivery, you should conduct a spot check on their quality. You should reject eggs that you find are damaged, dirty or not to the required standard. This is because dirt or bacteria might have got inside the eggs which may indicate a higher risk of Salmonella.

The FSA considers eggs produced under the British Lion Code and Laid in Britain assurance schemes to present a very low risk of Salmonella. The risk of their contamination is very rare but cannot be excluded. This is different to the risk being ‘negligible’, which means it’s so rare that it does not merit consideration.

Infants, young children, pregnant people, older adults and those who are unwell, can safely eat raw or lightly cooked hen eggs, or foods containing them, if they have a British Lion mark or are produced under the Laid in Britain egg assurance scheme.

No egg can be guaranteed to be free from Salmonella, whatever the source or brand. Good hygiene and food handling practices should therefore always be followed.

3 Raw and lightly cooked hen egg dishes

Extra care should be taken when preparing or serving foods containing raw or lightly cooked eggs, including eggs with runny yolks, fresh mayonnaise, mousses, soufflés and similar dishes.

If you prepare foods containing raw or lightly cooked eggs and are likely to be serving people who may be more vulnerable to infection, you should use eggs produced under the British Lion Code or Laid in Britain assurance schemes.

If you cannot verify that eggs are produced under either assurance scheme, you should ensure that egg dishes are thoroughly cooked or prepared using pasteurised egg products.     

4 Serving vulnerable consumers     

Important: The advice below does not apply to people who are severely immunocompromised and require medically supervised diets. Medical advice should always be sought when preparing food for these individuals.

Caterers should consider the people they are preparing food for and whether any consumers may be more vulnerable to infection. This is particularly important when preparing foods that contain raw or lightly cooked eggs.  

People who may be more vulnerable to infection include infants, young children, pregnant people, and older adults.

If you are serving foods containing raw or lightly cooked eggs to these groups, eggs produced under the British Lion Code or Laid in Britain assurance schemes should be used.

If you cannot verify that eggs are produced under either assurance scheme, you should ensure that egg dishes are thoroughly cooked or prepared using pasteurised egg products.

5 Serving people who are in good health

People who are in good health (meaning those who are not vulnerable to infection) are unlikely to experience food poisoning through the consumption of raw or lightly cooked UK hen eggs which are produced from Salmonella-vaccinated flocks.

6 Handle and store eggs safely   

Bacteria may be present on egg shells as well as inside the egg. This bacteria can spread to foods, hands, utensils, and worktops. The following list contains tips to reduce the risk of cross-contamination and avoid spreading bacteria when you are handling eggs:

• wash and dry hands thoroughly before and after handling eggs, eggshells and egg packaging

• clean and disinfect surfaces and equipment after handling eggs

• keep eggs away from other foods, both when they are still in the shell and when you have cracked them open

• store eggs in a cool, dry place, ideally keep refrigerated until use

• keep storage areas clean with regular maintenance

• do not use eggs beyond their best before date

• do not use eggs that are cracked, damaged or dirty

• dispose of eggshells promptly and clean surfaces thoroughly

• be careful not to splash raw egg onto other foods, surfaces or dishes   

• carry out all your work with raw eggs at one time

• serve egg dishes straight away, or cool them quickly and keep chilled

For further advice please refer to Food hygiene for businesses: Overview - GOV.UK.

7 Using pooled eggs

If eggs are cracked for later use, keep the liquid egg refrigerated, take out small amounts as needed, and use it as soon as possible. Use all ‘pooled’ liquid egg on the same day and don’t add new eggs to top it up.

8 Pasteurised egg products

Pasteurised egg products are suitable for foods that will not be cooked or will only be lightly cooked. They are commonly available as chilled liquid whole egg, egg white or egg yolk, as well as frozen and powdered egg products. Commercially produced mayonnaise and similar products are often made using pasteurised egg. Using pasteurised egg products can help reduce food safety risks when preparing foods containing raw or lightly cooked egg.

9 Duck, goose and quail eggs 

Eggs from species other than chickens carry a higher risk of Salmonella and should not be used in raw or lightly cooked dishes. They should always be cooked thoroughly before being served.

10 Egg safety checklist 

• buy eggs from reputable suppliers

• do not accept or use damaged or dirty eggs

• follow good hygiene practices

• refrigerate eggs where possible

• do not use eggs beyond their best before date  

• take extra care with raw or lightly cooked egg dishes 

• aways be mindful of who you’re cooking for, especially if there’s a risk your consumers could be vulnerable

• use pasteurised eggs, Lion Code or Laid in Britain assured eggs when serving vulnerable consumers

• keep pooled liquid egg refrigerated until use, never top up with new eggs and use on the same day

• always cook non-hen eggs thoroughly 

• serve egg dishes straight away, or cool them quickly and keep chilled