Foods that contain raw or lightly-cooked egg are often used in food service and retail businesses. Menu items that have raw and lightly cooked eggs as ingredients need extra care, as they can cause food poisoning if not handled correctly.
Large foodborne illness outbreaks have been associated with foods made from raw eggs including:
Alternatives include commercially produced dressings and sauces, or pasteurised egg product.
If your business continues to use raw eggs in menu items that are not or lightly cooked then these items require particular care, following the guidelines for safe preparation of raw egg products.
Egg safety in a particular focus area for the NSW Food Authority because of its link to Salmonella food poisoning instances.
Please use the resources of the NSW Food authority to manage you safe use of eggs within your business.
Large foodborne illness outbreaks have been associated with foods made from raw eggs including:
- sauces and spreads such as mayonnaise, aioli, hollandaise and egg butter
- desserts made without a cooking step, such as cheesecake, tiramisu and mousse
- lightly cooked foods, such as custard, fried icecream, some ice-cream and gelato made on the premises
- drinks such as eggnog and egg flip.
Alternatives include commercially produced dressings and sauces, or pasteurised egg product.
If your business continues to use raw eggs in menu items that are not or lightly cooked then these items require particular care, following the guidelines for safe preparation of raw egg products.
Egg safety in a particular focus area for the NSW Food Authority because of its link to Salmonella food poisoning instances.
Please use the resources of the NSW Food authority to manage you safe use of eggs within your business.
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