Shell eggs used by caterers must be “Grade A eggs” and should have been packed in accordance with the Egg Products Regulations 1993.

Broken or cracked eggs and soiled packaging should be thrown away, or returned to your supplier. Care must be taken to avoid contamination of clean, intact eggs.

Eggs should not be washed or wiped as this makes them more susceptible to contamination.

Eggs should be stored in a refrigerator in their date-labelled packs if not date marked on the shell, and should be used within date.

Eggs should be used within half an hour after removal from the refrigerator.

Avoid repeatedly moving the same eggs to and from the refrigerator by only removing eggs sufficient for immediate use.

Hands should be washed before and after handling loose eggs.

Eggs are vulnerable to taint and should not be placed close to pungent foods and materials.

Broken out shell eggs, pasteurised or heat treated liquid egg (once opened) and reconstituted egg mixes are highly vulnerable to contamination and should be handled with care. Unused liquid eggs or raw egg mixes should be destroyed and not stored.

Food hygiene training for staff should include attention to the correct handling of eggs and foods containing eggs and the avoidance of cross-contamination.

People should avoid eating raw eggs or uncooked foods made from them, and vulnerable people, such as the elderly, the sick, babies and pregnant women should consume only eggs which have been cooked until the white and yolk are solid - (Chief Medical Officer 1988).

Caterers should continue to increase their use of pasteurised egg, particularly for dishes that are not subject to further cooking prior to consumption.