Egg Safety: A Practical Reminder for Hospitality Businesses Following the Latest Salmonella Update 

The UKHSA has recently declared a national outbreak of Salmonella food poisoning in the UK, after one person died and hundreds more have been infected. Although not yet proven, imported egg consumption currently remains the strongest food source under investigation.  

For hospitality and food service businesses, this is a timely reminder to check that existing controls for egg safety, particularly where imported eggs are used, are clear, practical, and followed consistently.  

Good egg safety starts with simple routines: knowing what you are buying, checking dates and packaging, storing eggs correctly, cooking dishes thoroughly, preventing cross-contamination, and keeping clear records. 

Why Egg Safety Matters 

Eggs are used across many hospitality menus, from breakfast service and baked goods to sauces, desserts and prepared dishes.  

When controls are working well, they help businesses protect guests, support teams, and respond quickly if supplier or product information needs to be checked. 

Start with Supplier and Traceability Checks 

Food businesses should be able to identify where eggs and egg products have come from, especially if a supplier’s alert, withdrawal or recall is issued. 

Teams should check: 

• Approved supplier details 

• Delivery notes and invoices 

• Product names and pack sizes 

• Packaging information 

• Country or origin information 

• Batch, lot or identifying information 

Keeping this information accessible helps businesses act quickly if further advice is received from a supplier, local authority, or food safety body.  

Check Branding, Dates and Packaging 

Packaging and egg markings can provide important information about the product, including source, producer, best-before dates, and assurance status. 

Checks should include: 

• Whether eggs match the approved supplier’s specification 

• Whether the best-before date is still valid 

• Whether the product is damaged, cracked, dirty or otherwise unsuitable 

 Shell eggs usually carry a best-before date, rather than a use-by date. Businesses should understand the differences and apply their own food safety procedures consistently. 

British Lion eggs 

Egg assurance schemes can give businesses additional confidence in the eggs they are using.  

British Lion eggs are produced under the British Lion Code of Practice, which includes controls across the supply chain such as: 

• Salmonella vaccination 

• Traceability of hens, eggs and feed 

• Enhanced hygiene controls 

• Salmonella testing 

• Independent auditing 

• Egg and pack marking 

These controls help reduce risk and support confidence in British Lion eggs as a recognised assurance scheme. 

Review Raw and Lightly Cooked Egg Dishes 

Not every egg dish presents the same level of risk. A fully cooked egg dish is managed differently from a dish that contains raw or lightly cooked eggs. 

Businesses should identify menu items such as: 

• Mayonnaise or dressings made with raw egg 

• Desserts containing uncooked or lightly cooked egg 

• Soft- cooked eggs 

• Hollandaise or similar sauces 

• Batched egg mixtures prepared in advance.  

Where eggs are served raw or lightly cooked, businesses should check that the egg type, supplier, and process are appropriate for the recipe and customer group. 

Keep Storage and Temperature Controls Consistent  

Eggs and egg-based dishes should be stored in line with supplier instructions and the business’s food safety procedures.  

Simple checks include: 

• Storing eggs away from contamination risks 

• Avoiding unnecessary temperature changes 

• Rotating stock effectively  

• Keeping prepared egg dishes under suitable temperature control 

• Monitoring fridge temperatures where egg dishes require refrigeration 

Cook, Hold and Handle Egg Dishes Carefully 

Thorough cooking is an effective way to control harmful bacteria. Where cooking temperatures are part of the food safety system, staff should know what standard applies and how to check it.  

For reference, advice is to cook food at a core temperature of 70°C for two minutes, or to use an equivalent validated time and temperature combination. Hot-held dishes should be held at 63°C or above.  

Prevent Cross-Contamination from Raw Egg 

Raw eggs can spread bacteria through shells, packaging, hands, utensils and work surfaces.  

Teams should remain focused on: 

• Washing hands after handling eggs  

• Cleaning and disinfecting food contact surfaces 

• Keeping raw egg preparation away from ready-to-eat foods 

• Using clean utensils and equipment 

• Managing spills promptly  

These routines are simple, but they are especially important when teams are busy or preparing a high volume of egg-based dishes. 

Make Expectations Clear to Teams 

Controls only work when teams understand what they need to do in practice.  

Managers should make sure staff know: 

• Which eggs and egg products are approved for use 

• Which dishes contain raw or lightly cooked egg 

• How dates and packaging should be checked 

• What cooking, cooling, storage and hot holding checks apply 

• When to escalate damaged, out of date, untraceable or suspect stock 

• How to do record checks and corrective actions 

A short team briefing can help make sure everyone follows the same process during busy service. 

FAQs 

Should food businesses stop using eggs? 

There is no general instruction for food businesses to stop using eggs, included imported eggs however businesses should check their supplier for information, traceability, dates, storage, cooking and hygiene controls, and follow any specific supplier or official advice. 

What egg information should businesses check?  

Businesses should check approved supplier details, delivery records, pack information, best -before dates, country or origin information, and any assurance marks. 

What should staff do if egg stock is damaged, out of date or cannot be traced? 

Staff should stop using the stock, separate it from food intended for use, record the issue, and escalate it to the responsible manager so the correct action can be taken.  

Why are records important? 

Records help demonstrate that checks have been completed and show what action was taken when something was not right. This is particularly important if a supplier’s alert, withdrawal, or recall is issued.  

The latest Salmonella update is a useful reminder of the importance of everyday egg safety controls. 

For food businesses, the best response is calm and practical: check supplier information, keep dates and packaging under control, cook and store egg dishes safely, prevent cross-contamination, and make sure teams know when to escalate concerns. 

Continue to keep updated by accessing latest on the UKHSA website and other reliable sources of information: 

Simple routines, followed consistently, help protect guests and maintain confidence.