Food Advice

This advice has been prepared by the Cheshire Food Liaison Group.

For further advice please contact: 

The Food Safety Team, Environmental and Health Services, Chester City Council, The Forum, Chester CH1 2HS

Tel: (01244) 402323, 402306, 402307

Note 5: Salmonella and Raw Eggs Use of Pasteurised Egg (Caterers)

LEGAL REQUIREMENT

Proprietors of food businesses must identify and control risks associated with their business and ensure that proper controls are in place so that food produced is safe. (Food Safety (General Food Hygiene) Regulations 1995).

The Government Advisory Committee on the Microbiological Safety of Food (ACMSF) have recently published their, 'Report on Salmonella in Eggs'.

The report contains many recommendations. The following on the handling and storage of eggs, and the use of pasteurised egg are relevant to caterers.

• Eggs should be consumed within three weeks of lay.
• Once purchased eggs should be stored in the refrigerator below 8c.
• Caterers should continue to increase their use of pasteurised egg.
• Raw eggs must not be used for dishes that are not subject to further cooking prior to consumption eg mayonnaise, mousse, tiramisu, ice-cream etc.
• Caterers should not use cracked eggs and dirty eggs should be thoroughly washed in a food grade mild detergent solution.
• These procedures may be incorporated into your Food Safety Risk Assessment System (eg Assured Safe Catering system). 

Note 6 :Salmonella and Raw Eggs Use of Pasteurised Egg

The Governments Advisory Committee on the Microbiological Safety of Food (ACMSF) have recently published their, 'Report on Salmonella in Eggs'.

The report contains many recommendations, the following on the handling and storage of eggs, and the use of pasteurised egg are relevant to caterers and home use.

• Eggs should be consumed within three weeks of lay.
• Once purchased eggs should be stored in the refrigerator below 8c both in the home and catering premises.
• Raw eggs should not be used for dishes that are not subject to further cooking prior to consumption, eg mayonnaise, mousse, tiramisu, ice cream etc.
  

The advice issued in October 1990 by the Department of Health still stands and that:-

"Everyone should avoid eating raw eggs or uncooked dishes made from them. Vulnerable groups, such as the elderly, the sick, babies, toddlers and pregnant women, should make sure that any eggs they eat are thoroughly cooked until the white and yolk are sold.

However for healthy people there is very little risk from eating eggs which are lightly cooked whether boiled, fried, scrambled or poached".

This information is issued as advice in accordance with Department of Health Guide-lines and is not an instruction as to who should or should not eat eggs.