Egg Safety for Caterers
The Food Standards Agency (FSA) has repeated their advice to food businesses on the safe use of eggs following an outbreak of Salmonella food poisoning in a west London café.
Investigation into this outbreak has shown that the café used eggs imported from Spain, which were lightly cooked in many of their dishes. The eggs from the premises were found to be contaminated with two strains of Salmonella Enteritidis, both of which were found in people who were taken ill.
This incident is one of a series of outbreaks highlighting the failure of food businesses to follow advice on the safe use and handling of raw shell eggs. Therefore, the FSA is reiterating its advice that all eggs should be properly handled and has released a leaflet with advice on egg safety for food businesses. This leaflet is available to download on the right. If you would prefer a hard copy of the booklet please contact FSA publications on 0845 606 0667.
The leaflet 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 safe use of eggs is an important matter that environmental health officers at Bracknell Forest continue to highlight to proprietors during routine inspections of food premises.
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