Cook high risk foods safely

You need to store, handle and cook eggs safely because some eggs can contain the bacteria salmonella. This bacteria can cause serious illness.

Elderly people, babies, toddlers, pregnant women and people who are already unwell are at more risk.

Store eggs safely

You should:

• store eggs in a cool, dry place, preferably in a fridge
• avoid mixing eggs with other open food because bacteria can live on the egg shell which can transfer to other foods
• not use eggs after the best before date
• not use eggs with a damaged shell

Handle eggs safely

You should:

• always wash your hands after handling eggs to prevent the spread of bacteria
• wash equipment, utensils and worktops that you use for raw eggs before you use them with other foods

Cook eggs safely

You should:

• cook eggs until the white and yolk are solid, particularly for elderly people, babies, toddlers, pregnant women and people who are already unwell
• use pasteurised eggs in dishes that contain raw or lightly cooked eggs

Many people enjoy eating a runny yolk. This is a personal choice, and they should be aware it can cause food poisoning.

If you are a caterer, please view our list of local and national pasteurised egg suppliers.

Find out more about labelling requirements for eggs.

For more information phone 01273 292 161 or send an email to ehl.food@brighton-hove.gov.uk.