Advice on safe storage, handling and use of eggs for catering
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Contains information for catering businesses on how to safely store, handle and use eggs which are used for catering.
Adapted edition
- Document type
- Reference Guide
- Format
- DOCX
- Pages
- 4
- Language
- English
- Version
- 1.0
- Updated
- 2026-09-16
- Category
- Safety & operations
- Licence
- Open Government Licence v3.0
Description
Contains information for catering businesses on how to safely store, handle and use eggs which are used for catering. Consult the original guidance for current legal and operational details.
Contents
- Eggs and Salmonella
- Source eggs safely
- Raw and lightly cooked hen egg dishes
- Serving vulnerable consumers
- Serving people who are in good health
- Handle and store eggs safely
- Using pooled eggs
- Pasteurised egg products
- Duck, goose and quail eggs
- Egg safety checklist
Source and licence
Food Standards Agency
AttributionFood Standards Agency, ‘Advice on safe storage, handling and use of eggs for catering’ (updated 20 August 2026), reused under the Open Government Licence v3.0.
ChangesNeutral text-only adaptation from the official GOV.UK Content API body: headings, paragraphs, ordered and unordered list items and clickable source-link destinations in an appendix preserved. Images, logos, page design, accessible-format request widgets and linked attachments excluded; normalised whitespace, invisible format marks and typography.
Version history
- v1.016/09/2026