CMA: Caterers Must Prioritise Safe Storage of Eggs for Vulnerable Groups

• Caterers must follow good hygiene and food handling practices when using raw or lightly cooked eggs.
• Reputable suppliers that use vaccinated chickens can reduce the risk of Salmonella contamination.
• Eggs produced under the British Lion Code or Laid in Britain assurance schemes present a low risk of Salmonella contamination.
• Vulnerable individuals, such as young children and older adults, should be prioritized when preparing food containing raw or lightly cooked eggs.

No egg can be guaranteed to be free from Salmonella, whatever the source or brand.

Caterers often overlook the risks associated with using raw eggs in their dishes, particularly when it comes to vulnerable individuals such as young children, pregnant people, and older adults. According to the Food Standards Agency (FSA), some eggs can contain Salmonella bacteria inside or on their shells, which can cause serious illnesses and even death in severe cases. This is why it's essential for caterers to follow good hygiene and food handling practices when preparing or serving foods containing raw or lightly cooked eggs. The risk of Salmonella contamination is not limited to any particular brand or type of egg, and no egg can be guaranteed to be free from the bacteria.

When it comes to purchasing eggs for catering, it's crucial to buy from reputable suppliers who can demonstrate the traceability and provenance of their products. The FSA recommends sourcing UK hen eggs from suppliers that use chickens vaccinated against Salmonella, which reduces the risk of contamination. Eggs produced under the British Lion Code or Laid in Britain assurance schemes are considered to present a very low risk of Salmonella contamination, making them a safer choice for vulnerable individuals. However, it's essential to note that even with these assurances, good hygiene and food handling practices should always be followed.

Caterers have a responsibility to ensure that their food preparation and serving practices prioritize the safety of vulnerable individuals. This includes taking extra care when preparing or serving foods containing raw or lightly cooked eggs, such as dishes with runny yolks, fresh mayonnaise, mousses, soufflés, and similar preparations. If catering for people who may be more susceptible to infection, it's recommended to use eggs produced under the British Lion Code or Laid in Britain assurance schemes. In some cases, medical advice should be sought when preparing food for severely immunocompromised individuals.

Caterers should ensure they follow good hygiene and food handling practices when preparing or serving foods containing raw or lightly cooked eggs, particularly for vulnerable individuals such as young children, pregnant people, and older adults.

Source: Original reporting via GOV.UK