FOOD SAFETY GUIDELINES FOR THE PREPARATION OF RAW EGG PRODUCTS

[عبد الرحمن الجارحي]

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Contents
Introduction.................................................................................................................................................................3
Purpose and scope.....................................................................................................................................................6
Acknowledgements ....................................................................................................................................................6
Definitions ...................................................................................................................................................................7
Receiving and storing eggs.......................................................................................................................................9
Supplier and food information ...................................................................................................................................9
Storage of whole eggs ..............................................................................................................................................9
Other foods................................................................................................................................................................9
Processing eggs – practical steps to control Salmonella....................................................................................10
Equipment and utensils...........................................................................................................................................10
Personal hygiene ....................................................................................................................................................10
Handling of eggs .....................................................................................................................................................10
Preparation of acidified raw egg product ................................................................................................................11
Egg pasteurisation using a sous vide method ........................................................................................................11
Temperature control................................................................................................................................................12
Storage and display ................................................................................................................................................12
Premises .................................................................................................................................................................13
Appendix 1: Acidification of raw egg products .....................................................................................................14
Steps for measuring pH ..........................................................................................................................................14
Different pH measuring methods ............................................................................................................................15
Raw egg product acidification check sheet.............................................................................................................16
Appendix 2. Sous vide egg pasteurisation check sheet ......................................................................................17
Appendix 3: Temperature calibration and measurement .....................................................................................18
Calibration procedures ............................................................................................................................................18


Food processing
1. A food business must –
(a) take all practicable measures to process only safe and suitable food; and
(b) when processing food –
i. take all necessary steps to prevent the likelihood of food being contaminated; and
ii. where a process step is needed to reduce to safe levels any pathogens that may be
present in the food – use a process step that is reasonably known to achieve the
microbiological safety of the food.
2. A food business must, when processing potentially hazardous food that is not undergoing a
pathogen control step, ensure that the time the food remains at temperatures that permit the
growth of infectious or toxigenic microorganisms in the food is minimised



Purpose and scope
This document aims to provide retail and food service businesses with information on the safe preparation of raw
egg products. The document covers areas from receipt of eggs through to preparation of raw egg products. These
areas can all potentially affect the safety of the product. It also includes an example of a monitoring system for use
when acidifying raw egg products.
This document applies to the below foods that contain raw or lightly cooked egg known to cause cases of
salmonellosis, including:
 sauces, dressings and creams
 deserts such as tiramisu, mousse and fried ice cream
 drinks such as shakes and smoothies
Recommendations 2(e) and 2(f) (page 4) as laid out in this guideline do not apply to certain products that contain
raw or lightly cooked egg and have little or no history of causing salmonellosis due to their traditional method of
preparation, use or storage including:
 cooked egg sauces e.g. hollandaise and béarnaise sauce
 cooked breakfast style eggs such as scrambled or poached eggs and omelettes
 cakes and soufflés (baked)
 meringues (oven baked)
 icing (high sugar content)
 marshmallows (boiled during preparation)
 frozen desserts such as ice cream or frozen mousse (frozen immediately after preparation)
 traditional dishes that incorporate a raw egg added when serving such as tartare, congee, and soups
This document does not cover all requirements of the Food Standards Code, in particular requirements relating to
premises and equipment. Businesses are urged to read the Food Standards Code and ensure they meet the
requirements of the Code as it relates to their business, including requirements for cleaning and sanitising.
Acknowledgements
This document has been developed with assistance from NSW local council environmental health officers.