To reduce the risk of making your customers ill particular care must be taken to handle and store eggs and raw egg products safely:

• never buy or use cracked damaged or dirty eggs
• always store eggs in the fridge in their own carton/packaging
• when storing and handling eggs take the same precautions as you would when handling and preparing raw chicken meat seafood or dairy products
• always buy and use eggs before the best-before date
• thoroughly clean your hands food areas work surfaces dishes utensils and cleaning cloths after working with eggs and especially after egg spills
• serve hot dishes containing eggs straight away or cool them quickly in the fridge and keep them refrigerated until they are eaten
• cook eggs and foods containing eggs until they are hot all the way through
• use pasteurised egg products in foods that will not be cooked or will only be lightly cooked. Alternatively change to recipes that do not require raw eggs as an ingredient
• include egg safety messages in food hygiene training for staff
• remember to always treat eggs safely and take the same precautions as you would for chicken meat seafood and dairy products ensure eggs are clean intact and fresh then store them cool and cook them well
• Egg stamping laws have been put in place.

Food Safety Victoria have resources which will assist you to ensure you use eggs in a safe manner for your customers:

• Egg safety information for restaurants cafes and caterers from the Chief Health Officer.
• Safe Preparation of raw egg products
• Food safety warning on raw eggs

Better Health Channel also has further information.

Queries should be directed to your Environmental Health Officer by contacting us.