How Australian food businesses handle eggs safely: Salmonella control, raw egg products, cracked eggs, cold storage, vulnerable groups and the egg standard.
Eggs are one of the foods most often linked to Salmonella outbreaks in Australia, usually from raw or undercooked egg products. To manage the risk, buy stamped eggs from an approved supplier, reject cracked or dirty eggs, store them cold and dry, cook egg dishes thoroughly, and use pasteurised egg in any raw or lightly cooked product. Requirements vary, so always confirm the specifics with your state or territory food regulator and local council. Key takeaways: Raw and lightly cooked egg products (aioli, mayonnaise, mousse, tiramisu, hollandaise) are the highest-risk egg dishes and are best made with pasteurised egg.. Buy eggs stamped with a producer's unique identifier from an approved supplier, and never use cracked or dirty eggs.. Store eggs cold and dry, ideally at or below 5°C, and keep any egg mixtures under temperature control.. Cook eggs and egg dishes thoroughly, especially for vulnerable groups such as pregnant women, young children, older people and immunocompromised people.. Requirements sit across FSANZ Standards 3.2.2 and 4.2.5, are changing from 2027, and can vary by jurisdiction, so confirm details with your regulator and council.. Key egg safety controls: Control point, Target. Storing shell eggs — Cold and dry, ideally at or below 5°C. Egg pulp and mixtures — At or below 5°C. Cooking egg dishes — White and yolk firm; documented internal temp (guidance commonly around 72-74°C). Raw egg sauces and dressings — Acidify to pH 4.2 or lower where required; keep at or below 5°C; discard daily. Why eggs are a high-risk food Eggs are one of the foods most commonly linked to foodborne illness in Australia, and Salmonella is the main hazard. The strain most often associated with Australian egg outbreaks has been Salmonella Typhimurium, which can be present on the shell or, less commonly, inside the egg. Salmonella Enteritidis, long uncommon in Australian layer flocks, was detected in several egg farms in the eastern states from around 2018 and is a key reason regulators have strengthened the egg standard. Because Salmonella multiplies quickly in warm, moist, protein-rich conditions, an egg mixture left out of temperature control can become dangerous well before it looks or smells off. Most egg-related outbreaks in food service trace back to raw or undercooked egg products rather than a hard-boiled or fully cooked egg. Dishes such as aioli, homemade mayonnaise, hollandaise, mousse, tiramisu, eggnog and lightly set desserts are repeatedly implicated because the egg is never heated enough to destroy Salmonella. Understanding this pattern helps you focus your controls where the real risk sits. The egg standards: what the Food Standards Code requires Egg safety in Australia is covered by two parts of the Australia New Zealand Food Standards Code. Standard 4.2.5, the Primary Production and Processing Standard for Eggs and Egg Product, applies to egg producers and processors. Among other things, it generally requires eggs sold for retail to be stamped with the producer's unique identification, and prohibits the sale of cracked or dirty eggs unless they go to a processor for cleaning or pasteurisation. This is why traceability starts with a stamped egg from an approved supplier. Standard 3.2.2 (Food Safety Practices and General Requirements) applies to your food business and requires you to process potentially hazardous food, including egg products, in a way that keeps it safe. Standard 3.2.2A adds the food safety management tools some businesses must use. Note that FSANZ approved changes to the egg standard (Proposal P1060) that were gazetted in December 2025 and generally take effect from 3 June 2027, introducing measures such as on-farm Salmonella Enteritidis monitoring, enhanced traceability and cold-chain temperature control. Requirements and enforcement vary between states and territories, so confirm what currently applies to you with your state or territory food regulator and local council. Buying and receiving eggs Safe egg handling starts at the back door. Buy from a licensed or registered egg supplier and check that eggs carry the producer's stamp, which supports traceability if there is ever a recall. Inspect each delivery and reject anything that does not meet your standard. Check that eggs are stamped and come from an approved, traceable supplier.. Reject cracked, leaking, dirty or unstamped eggs on receipt.. Look for clean, intact shells free of faecal or feather contamination.. If eggs are delivered refrigerated, keep them refrigerated and record the receiving temperature in line with your receiving procedure.. Record supplier details and invoices so you can trace a batch if needed.. Storing eggs safely Store eggs so they stay cold, dry and away from strong-smelling or ready-to-eat foods. Keeping shell eggs at or below 5°C slows any Salmonella growth and is good practice in a commercial kitchen, and any egg pulp or egg mixture you prepare is a potentially hazardous food that must be kept under temperature control. Avoid large swings in temperature, because moving cold eggs into a warm room can cause condensation on the shell that helps bacteria move through it. Keep eggs in their original cartons or clean covered containers, off the floor, and rotate stock so older eggs are used first. Store raw eggs below and away from ready-to-eat foods to prevent cross-contamination, and never top up an old container of egg mix with a fresh batch. Store shell eggs cold and dry, ideally at or below 5°C, and away from ready-to-eat food.. Keep egg pulp and egg mixtures at or below 5°C and use within your documented shelf life.. Avoid temperature fluctuations that cause condensation on shells.. Rotate stock using first-in, first-out and observe use-by/best-before dates.. Cracked and dirty eggs Cracked and dirty eggs are a specific, avoidable hazard. A crack lets Salmonella and other bacteria pass through the shell into the egg, and a dirty shell carries contamination straight onto your hands, benches and equipment. Eggs that crack during transport or storage should not be used in food, and under the egg standard cracked or dirty eggs must not be sold for human consumption unless they are sent to a processor for cleaning or pasteurisation. Do not wash eggs yourself unless you are set up to do so under controlled conditions, because washing can force bacteria through the shell and remove the natural protective cuticle. If an egg cracks while you are working, discard it, clean and sanitise the affected surfaces, and wash your hands before continuing. Raw and lightly cooked egg products Raw egg products are the single biggest cause of egg-related outbreaks in food service, so they deserve the most attention. The safest control is to substitute pasteurised egg (liquid, frozen or powdered) for raw shell egg in any product that will not be thoroughly cooked, such as aioli, mayonnaise, mousse, tiramisu, hollandaise, sauces and dressings. Pasteurised egg has been heat-treated to destroy Salmonella while staying liquid. If you do use raw shell egg in a ready-to-eat product, treat it as high risk. Make small batches, keep the product cold at or below 5°C, and discard leftovers rather than carrying them over. The NSW Food Authority advises acidifying raw egg dressings and sauces to a pH of 4.2 or lower to stop Salmonella growth, measuring and recording the pH, keeping the product at or below 5°C, and discarding it at the end of the day so a fresh batch is made daily (do not store longer than 24 hours). Avoid pooling many eggs into one container, because a single contaminated egg can contaminate the whole batch. Confirm the specific controls your own regulator expects. Use pasteurised egg for aioli, mayonnaise, mousse, tiramisu, hollandaise and similar products wherever possible.. If using raw shell egg, make small batches, keep cold, and do not carry leftovers over.. Avoid pooling large numbers of eggs into a single container.. Follow regulator guidance on acidifying raw egg sauces and dressings to pH 4.2 or lower, recording the pH, and discarding daily.. Clearly label and date any prepared raw egg product.. Cooking eggs and protecting vulnerable groups Thorough cooking is the most reliable way to kill Salmonella in eggs. Cook eggs until both the white and the yolk are firm, and cook egg-based dishes so they are hot all the way through. Where you monitor with a probe thermometer, aim for the safe internal temperature your food safety program specifies for egg dishes; guidance for egg meals served to vulnerable people commonly sits around 72°C or higher, with Salmonella killed rapidly around 74°C, but check the threshold that applies to your operation. Some customers are far more vulnerable to serious illness from Salmonella, including pregnant women, infants and young children, older people and anyone who is immunocompromised. Aged-care, childcare, hospital and similar settings should generally avoid serving raw or lightly cooked egg altogether and use pasteurised egg or fully cooked eggs instead. If you serve these groups, build that rule into your menu and your food safety program. Cook eggs until the white and yolk are firm, especially for at-risk customers.. Use a documented safe internal temperature (guidance commonly around 72-74°C) for egg dishes.. In aged care, childcare and healthcare, avoid raw or lightly cooked egg and prefer pasteurised or fully cooked egg.. Never serve runny or raw egg to vulnerable groups unless it is pasteurised.. Worked examples: Switching aioli to pasteurised egg: A cafe makes house aioli that is never cooked. Because raw shell egg is the biggest cause of egg-related outbreaks, they switch to pasteurised egg, which is heat-treated to destroy Salmonella while staying liquid. The aioli is now far lower risk and can be served with more confidence. Serving eggs in aged care: An aged-care kitchen serves residents who are highly vulnerable to Salmonella. It avoids raw or lightly cooked egg altogether, using pasteurised egg or fully cooked eggs where the white and yolk are firm, and builds that rule into its menu and food safety program. Checklist: Eggs are stamped and sourced from an approved, traceable supplier. Deliveries are inspected; cracked, dirty or unstamped eggs are rejected. Eggs stored cold and dry, ideally at or below 5°C, below ready-to-eat foods. Stock rotated first-in, first-out with date marks observed. Cracked eggs discarded and surfaces cleaned and sanitised. Pasteurised egg used for aioli, mayonnaise and other raw egg products. Raw egg batches kept small, cold, acidified where required, dated and discarded daily. Egg dishes cooked to the safe internal temperature in your program. Raw or lightly cooked egg not served to vulnerable groups. Hand washing done before and after handling raw egg. Controls documented in your food safety program and confirmed with your regulator. Common mistakes: Using cracked or dirty eggs instead of discarding them. Making aioli, mayonnaise or desserts with raw shell egg when pasteurised egg is available. Pooling many eggs into one container, so one bad egg contaminates the batch. Leaving egg mix out of the fridge during a busy service. Topping up an old container of egg mixture with a fresh batch. Serving runny or raw egg to pregnant women, young children, older people or immunocompromised customers. Washing eggs on-site without proper controls, forcing bacteria through the shell. Assuming a light cook or brief warming kills Salmonella in a lightly set dish.
How to handle eggs safely, step by step
Buy eggs that carry the producer's unique stamp from a licensed or registered supplier, and keep invoices so each batch is traceable if there is a recall.
Check every delivery and reject cracked, leaking, dirty or unstamped eggs. If eggs arrive refrigerated, keep them cold and record the receiving temperature.
Keep eggs at or below 5°C where practical, dry, off the floor, and below ready-to-eat foods. Rotate stock first-in, first-out and observe date marks.
Wash and dry your hands before and after handling eggs, discard any egg that cracks during prep, and clean and sanitise surfaces and equipment that contact raw egg.
Use pasteurised egg for aioli, mayonnaise, mousse, tiramisu, hollandaise, dressings and any product that will not be thoroughly cooked.
Cook eggs until white and yolk are firm, meet your documented internal temperature for egg dishes, and avoid serving raw or lightly cooked egg to at-risk customers.
If you use raw shell egg, make small batches, keep them at or below 5°C, follow regulator guidance on acidity (pH 4.2 or lower) and shelf life, label and date them, and discard leftovers daily.
Frequently asked questions
Can I make my own mayonnaise or aioli with raw eggs?
You can, but it is high risk because raw egg is never heated enough to kill Salmonella. The safest approach is to use pasteurised egg. If you use raw shell egg, make small batches, keep the product at or below 5°C, follow your regulator's guidance on acidity (pH 4.2 or lower) and shelf life, and discard leftovers daily rather than carrying them over.
Do eggs need to be refrigerated in a food business?
Keeping shell eggs cold and dry, ideally at or below 5°C, is good practice in commercial kitchens and slows any Salmonella growth. Any egg pulp or egg mixture you prepare is a potentially hazardous food and must be kept under temperature control. Avoid temperature swings that cause condensation on shells, and confirm specific expectations with your regulator.
What temperature kills Salmonella in eggs?
Thorough cooking destroys Salmonella. Cook eggs until the white and yolk are firm and egg dishes until hot throughout. Where you probe with a thermometer, use the safe internal temperature in your food safety program; guidance commonly sits around 72-74°C. Check the specific threshold that applies to your operation and dishes.
Why can't I use cracked eggs?
A crack lets Salmonella and other bacteria pass through the shell into the egg, and dirty shells spread contamination to hands and surfaces. Under the egg standard, cracked or dirty eggs must not be sold for human consumption unless they go to a processor for pasteurisation. If an egg cracks during storage or prep, discard it, then clean and sanitise any affected surfaces and wash your hands.
What is the egg standard in Australia?
Standard 4.2.5 of the Food Standards Code, the Primary Production and Processing Standard for Eggs and Egg Product, applies to producers and processors and generally requires eggs to be stamped and prohibits selling cracked or dirty eggs for consumption. Your business is covered by Standard 3.2.2 for safe handling. The standard was updated in 2025 with changes phasing in from 2027, and requirements vary by jurisdiction, so confirm with your regulator.
Who should avoid raw or lightly cooked eggs?
Pregnant women, infants and young children, older people and anyone who is immunocompromised are more likely to become seriously ill from Salmonella. Businesses serving these groups, such as aged care, childcare and healthcare, should generally avoid raw or lightly cooked egg and use pasteurised or fully cooked egg instead. Build this rule into your menu and food safety program.
Can I pool many eggs together in one container for dishes like scrambled eggs?
Avoid pooling large numbers of eggs into a single container, because one contaminated egg can then contaminate the whole batch. If you use raw shell egg, make small batches, keep the mixture at or below 5°C, and do not top up an old container with a fresh batch. Any egg pulp or mixture is a potentially hazardous food that must be kept under temperature control.
Should I wash eggs before using them?
Do not wash eggs yourself unless you are set up to do so under controlled conditions. Washing can force bacteria through the shell and removes the natural protective cuticle. Instead, buy clean, stamped eggs from an approved supplier, reject dirty or cracked eggs on receipt, and if an egg cracks during prep, discard it and clean and sanitise the affected surfaces.