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The Food Standards Agency and |Environmental Health & Licensing Division emphasise the need for good hygiene practises when handling and using eggs in catering premises.

Some eggs contain Salmonella bacteria which can cause food poisoning. Eating raw egg, egg with runny yolk or any food containing these is not recommended, and is especially dangerous for the very young, the elderly, those pregnant or those who are already unwell. If you are preparing eggs make sure they are cooked until the white and yolk are solid or consider the safest option of pasteurised eggs which are available in a liquid 'ready mix' form.

Some important egg advice:

• Store eggs in the fridge until you need to use them, and adhere to the 'best before' dates.
• Store eggs away from other foods (when they are in their shells and when they have been cracked open).
• Don't use damaged or dirty eggs.
• Take care not to splash egg onto other foods or surfaces - whisked egg can spread for up to a metre from the mixing bowl.
• Wash and dry hands thoroughly after touching eggs or working with them.
• Clean all food areas, dishes and utensils thoroughly after working with eggs, using hot soapy water and a clean cloth.
• Serve egg dishes straight away, or cook them quickly - we recommend they are consumed within 90 minutes of cooking.

For more information:

• |Food Standards Agency
• |Eatwell