Eggs are fragile and should be carefully handled at all stages, from receipt to retail display and sale.

Signs of damage should be investigated and if broken eggs and soiled packaging are not returned, they should be destroyed. Any such eggs should be removed in such a way as to avoid contamination to clean, intact eggs.

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

Eggs should be kept at a constant temperature, preferably not exceeding 20°C.

Eggs should not be placed in the window in direct sunlight, or close to motors (e.g. refrigerator motors) or heaters because this will lead to an increase in the temperature of the egg and reduce quality.

All outer and small packs will be clearly date labelled.

Eggs must be sold:

Regularly empty and clean the egg display area.

Shell eggs should be stored away from uncovered or pungent foods or materials to avoid taint or cross-contamination.

Staff should wash their hands before and after handling loose eggs.

Food safety training for staff should include attention to the correct handling of eggs.