Egg products (raw): safe handling
Finished, ready-to-eat products containing raw or lightly-cooked egg are often used in restaurants, cafes, bakeries, catering and manufacturing food businesses.
Products include:
- sauces and spreads such as mayonnaise, aioli, hollandaise & egg butter
- desserts made without a cooking step, such as cheesecake, tiramisu & mousse
- lightly cooked foods, such as custard, fried ice-cream, some ice-cream & gelato made on the premises, and
- drinks such as eggnog and egg flip.
They can be a major food safety concern if eggs are not of sufficient quality and the eggs and finished product are not stored and handled properly.
Guide for retail food businesses
For a general guide, see:
-
Safe handling of raw egg products pdf, 201 KB
-
Eggs in food service and manufacturing pdf, 187 KB
Market survey, risks
NSW Food Authority and City of Sydney have conducted a survey of the microbiological quality of sauces and dressings with raw egg in retail food businesses.
The survey also observed storage, handling and preparation practices.
For details and results, see:
-
Egg dressings & sauces (raw) market survey
Share this: