Hygiene for food businesses

You should store, handle and prepare eggs carefully to prevent the spread of salmonella bacteria. Bacteria can be on the shell or in the egg itself, and can spread to other foods if eggs come into contact with them (or with hands and cooking utensils).

Salmonella can cause serious food poisoning, particularly in vulnerable groups such as:

• elderly people
• unwell people
• people who have a weakened immune system
• pregnant women
• babies and toddlers

Ten tips for working with eggs safely

To prevent risks associated with salmonella food poisoning, food businesses should:

1. Keep eggs separate from other foods.
2. Cook eggs and egg dishes thoroughly.
3. Use pasteurised egg for raw or lightly cooked dishes.
4. Always wash and dry your hands thoroughly after handling eggs.
5. Never use damaged or dirty eggs.
6. Serve egg dishes immediately or cool them quickly and keep chilled.
7. Avoid splashing egg onto worktops, utensils or other foods.
8. Clean food areas and equipment thoroughly after working with eggs.
9. If breaking eggs to use later (sometimes called 'pooling'), keep the liquid egg refrigerated and take out small amounts as needed.
10. Use 'pooled' egg the same day and do not add new eggs to top it up.