Handling and Storage of Eggs: Best Practices for Food Safety

Eggs are a staple ingredient in homes, restaurants, bakeries, and commercial kitchens worldwide. While they are a rich source of protein, vitamins, and minerals, they are also highly perishable and can carry harmful bacteria such as Salmonella. To ensure food safety and maintain quality, proper egg handling and storage are critical from the moment they are collected to the time they are consumed.

This guide covers everything you need to know about safe egg handling, egg storage temperatures, and the best practices to reduce foodborne illness risks.

Why Egg Safety Matters

Eggs can be contaminated both internally (through the hen before the shell forms) and externally (through the shell after laying). If not stored and handled correctly, bacteria can multiply rapidly, increasing the risk of food poisoning. In Australia and globally, Salmonella is one of the most common causes of foodborne illness, and mishandling eggs is a major contributor.

By following strict egg food safety guidelines, you protect not only consumers but also your business’s reputation.

Safe Handling of Eggs

When it comes to handling eggs safely, small actions can make a big difference:

1. Purchase from a reputable supplier
   Always source eggs from registered and approved suppliers. Check that cartons are clean, labelled, and free from cracks or dirt.
2. Inspect before use
   Avoid using cracked, dirty, or damaged eggs. Cracks allow bacteria to enter the egg, while dirt can harbour harmful pathogens.
3. Wash hands and utensils
   Always wash hands with warm, soapy water before and after handling eggs. Clean all utensils, equipment, and surfaces that come into contact with raw egg to prevent cross-contamination.
4. Avoid pooling eggs
   In commercial kitchens, pooling (cracking multiple eggs into a single container for later use) increases contamination risks. If pooling is necessary, keep the mixture refrigerated and use it within 24 hours.
5. Cook eggs thoroughly
   Raw or undercooked eggs are a higher risk. Cook eggs until both the yolk and white are firm. For dishes like custards or sauces, heat to at least 72°C to kill bacteria.

Correct Storage of Eggs

Proper egg storage is vital to maintain freshness and minimise bacterial growth.

1. Keep eggs refrigerated
   Store eggs at or below 5°C. Cold storage slows bacterial growth significantly.
2. Store in the original carton
   Cartons protect eggs from absorbing odours and flavours from other foods, reduce moisture loss, and help maintain consistent temperatures.
3. Pointed end down
   Storing eggs with the pointed end down helps maintain the yolk’s position and prolongs freshness.
4. Avoid the fridge door
   The door is subject to frequent temperature fluctuations. Store eggs on a shelf inside the fridge for a more stable environment.
5. FIFO method (First In, First Out)
   Use older eggs first and check best-before dates. Fresh eggs have better structure for certain recipes like poaching and frying.

Special Considerations for Commercial Kitchens

• Use pasteurised eggs for high-risk foods such as mayonnaise, mousse, and tiramisu, which may not be cooked before consumption.
• Label and date all cracked egg mixes and discard unused portions after 24 hours.
• Conduct regular staff training on egg safety and hygiene to maintain compliance with food safety regulations.

Common Egg Safety Mistakes to Avoid

• Leaving eggs or egg-based dishes at room temperature for more than two hours.
• Using raw eggs in dishes served to vulnerable groups (young children, elderly, pregnant women, immunocompromised).
• Assuming washing eggs removes bacteria – excessive washing can damage the shell and increase contamination risk.

Key Takeaways

• Always keep eggs cold, clean, and covered.
• Avoid cross-contamination by separating raw and cooked products.
• Follow safe cooking temperatures to eliminate harmful bacteria.
• Train all staff on proper egg handling procedures.

By implementing these best practices for egg handling and storage, you significantly reduce food safety risks while ensuring your eggs stay fresh and delicious for longer. For more infomation on egg safety visit FSANZ