About Course
Eggs are a versatile ingredient but can carry Salmonella. This course explains current Food Standards Agency advice for caterers on buying, storing and handling eggs, serving runny and raw egg dishes, protecting vulnerable customers and using pasteurised egg and non-hen eggs safely.
This course gives general food safety awareness based on FSA advice for England, Wales and Northern Ireland. It does not replace your food safety management system, local policies in healthcare settings, or advice from your local authority.
Course Content
Course Lessons
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Eggs and Salmonella
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Buying and storing eggs
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Runny eggs, raw egg dishes and pooled egg
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Duck, goose, quail and other eggs
Sources & Further Reading
Final Assessment
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