Egg Safety


Do not wash eggs

Washing eggs allow Salmonella bacteria to move from the outside of the shell to inside the egg. Never wash any eggs and throw away all dirty eggs.

Storage of raw eggs and egg products

When storing eggs and egg products:

  • Eggs and egg products should be stored under refrigeration, to minimise the risk of harmful Salmonella bacteria growing.

  • Avoid cross-contamination by discarding cartons that contained cracked eggs.

  • Make smaller batches of raw egg products.

  • Store eggs in their original carton and do not use eggs that are out of date.

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Handling of raw eggs and egg products

The following precautions should be taken when handling eggs:

1. Wash hands before and after handling eggs and avoid unnecessary handling of eggs.

2. Minimise the contact between the shell and egg contents when breaking eggs.

3. Ensure utensils, equipment, and other food contact surfaces such as benches are cleaned and sanitised after handling eggs and egg products.

4. Use a clean separate container for each batch of raw egg product and only refill the container once it has been cleaned and sanitised.



Food businesses need to ensure there is no cross-contamination between eggs or egg products and other food items. Equipment that has been used to prepare egg products such as stick blenders, mixers, food processors, and chopping boards must be cleaned and sanitised prior to use with a dishwasher or chemical sanitiser. Blenders, mixers, and processors must be dismantled to allow proper cleaning of internal parts.

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