Food Standards Agency
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Listen to this siteTuesday 14 January 2003
eggs in large box
Caterers are being targeted by the Food Standards Agency with the publication of a new leaflet about eggs in a bid to reduce cases of salmonella food poisoning.
The leaflet, which is being sent direct to caterers, explains the main dangers associated with using eggs – undercooking and cross-contamination.
It advises caterers to keep eggs away from other foods, to cook eggs and food containing eggs thoroughly, and to wash and dry hands thoroughly after touching eggs.
The Agency also advises caterers to use pasteurised egg in any food that won’t be cooked (or will only be lightly cooked), for example home-made mayonnaise, ice cream, mousse and some sauces.
The leaflet, called Eggs – what caterers need to know, is being sent to caterers with a sticker showing the main points to remember.
The Agency is also writing to caterers who serve food to people who are more vulnerable to food poisoning, such as young children and the elderly.
To order a copy of the leaflet, contact Food Standards Agency Publications on 0845 606 0667.
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