There are a number of food safety hazards to consider with eggs and there are some strategies you can use to minimise risk and keep food safe:

–          The outside of egg is easily contaminated with micro-organisms that can cause food poisoning.

–          If shell is cracked or membrane broken, bacteria can easily enter the egg and grow inside.

–          An egg shell is porous so even if the shell is not cracked, bacteria can soak through into the egg. This risk is increased when there is condensation on the egg. This may occur with a change in the temperature of the egg after being removed from the fridge.

–          You should never wash an egg as this makes the shell more porous, increasing the risk of contamination

Egg safety management strategies:

–          Discard any cracked eggs

–          Avoid washing eggs

–          Use an egg separator when separating eggs instead of using the shell

–          Minimise risk of cross-contamination between when eggs have been handled and other food is being prepared or served. Handwashing after handling eggs, and following safe cleaning and sanitising procedures are essential to keeping food safe.

For queries regarding using eggs in your early years setting, please contact Safe Food Production Qld  http://www.safefood.qld.gov.au/

For information on using eggs from a non- approved producer please visit: http://agriculture.vic.gov.au/agriculture/livestock/poultry-and-eggs/poultry-legislation-regulations-and-standards/food-safety-for-egg-producers/producing-safe-eggs-at-home