Egg food safety
Eggs are a potentially risky food. Most eggs in Australia are safe but have been some food poisoning related to foods containing raw or partially cooked eggs (for example aioli and mayonnaise) which are made by food businesses.
The key to reducing the risk is how eggs are handled by your business.
The external shell of eggs may contain harmful bacteria such as Salmonella which can be found in the intestines of birds and other animals. Cracked and dirty eggs pose a higher food safety risk as they have a higher chance of carrying bacteria and in turn, significantly increase the risk of food poisoning.
Standard 2.2.2 of the Australia New Zealand Food Standards Code prohibits the sale or supply of cracked and dirty eggs for catering and retail sale purposes.
For further information see:
- safe handling tips on what to look out for when purchasing, storing and handling of eggs in your business (PDF 438KB).
- businesses involved with producing, processing or distributing eggs
- makes raw egg products, for instance foods that contain eggs which are then not cooked or only partially cooked.