Food Authority

Food safety guidelines for the preparationof raw and lightly cooked egg products

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Food Safety Guidelines for the Preparation of Raw and Lightly Cooked Egg Products

Table of Contents
Introduction .........................................................................................................................................3
Purpose and scope .............................................................................................................................5
Acknowledgements ...............................................................................................................................................5Definitions ...........................................................................................................................................6
Receiving and storing eggs & other food ..........................................................................................9Receiving eggs ......................................................................................................................................................9
Supplier and food information ...............................................................................................................................9
Storage of whole eggs ...........................................................................................................................................9
Other foods ............................................................................................................................................................9

Egg handling practices – practical steps to control Salmonella ...................................................10
Premises ..............................................................................................................................................................10
Equipment, utensils, and food contact surfaces ..................................................................................................10
Personal Hygiene ................................................................................................................................................10
Use of disposable gloves.....................................................................................................................................11
Temperature control ............................................................................................................................................11
Temperature measuring device ...........................................................................................................................11
Handling of eggs ..................................................................................................................................................11

Raw or lightly cooked egg products – process controls................................................................12
Preparation of acidified raw egg products ...........................................................................................................12
Preparation of desserts .......................................................................................................................................12
In shell egg pasteurisation using a sous vide method .........................................................................................12
Pasteurisation of egg products ............................................................................................................................13
Storage and display of raw egg foods .................................................................................................................14
Documentation ....................................................................................................................................................14

References .........................................................................................................................................15
Appendix 1. Acidification of raw egg products ...............................................................................16
Steps for measuring pH .......................................................................................................................................16
Different pH measuring methods .........................................................................................................................16
Raw egg product acidification check sheet .........................................................................................................18

Appendix 2. Egg pasteurisation check sheet ..................................................................................19
Whole egg pasteurisation using a sous vide method ..........................................................................................19

Appendix 3. Applying the 2-hour/4-hour rule ..................................................................................20
The 2-hour/4-hour rule check sheet ....................................................................................................................20

Appendix 4. Temperature calibration and measurement ...............................................................21
Calibration procedures ........................................................................................................................................21

More information ...............................................................................................................................22

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Food Safety Guidelines for the Preparation of Raw and Lightly Cooked Egg Products

Introduction
In Australia, foodborne illness caused by Salmonella has significantly increased over the past 20 years
and more than seventy percent of salmonellosis is thought to be due to contaminated food (Davis et al.,2022; Ford et al, 2016). Mishandling of eggs and egg-based products is a significant contributor to
foodborne illness in Australia, and in NSW.
Salmonella is known to be present on the surfaces of eggs and improper handling can lead to raw egg
products becoming contaminated.
There are a number of factors that contribute to the strong association between foodborne illness
outbreaks caused by Salmonella and food that is sold which contains raw egg. These include:•

Contamination of egg contents by Salmonella from the shell,•

Failure to process raw egg foods sufficiently (through acidification or heat) to remove any Salmonella
risk,

•

Failure to clean and sanitise equipment and food contact surfaces,•

Temperature abuse of products (i.e. storage above 5°C), and•Keeping raw egg products beyond the recommended storage life (maximum 24 hours) at refrigerated
temperature.

The practice of pooling eggs to produce raw egg foods significantly increases the likelihood of
Salmonella contamination of a product which does not receive any further cooking or treatment toeliminate harmful bacteria.
Many large outbreaks of Salmonella food poisoning linked to raw egg foods have occurred in NSW andnationally, particularly where business hygiene and temperature control issues were apparent.
Raw egg products that are most commonly implicated in Salmonella food poisoning include:•

Sauces and spreads made with raw egg – for example mayonnaise, aioli, egg butter.

•

Desserts made without an effective cook step – for example tiramisu, mousse, fried ice cream.

•

Drinks containing raw egg – for example egg flip, raw egg high protein smoothies.

The easiest solution to reduce the risk of a retail food business being implicated in a foodborne illness
outbreak caused by Salmonella is to avoid selling food containing raw egg. If a food business decides toprepare and sell raw egg products, the business chooses to accept the inherent food safety risk and is
responsible for effectively managing the risk and producing safe food.
All food business should be able to identify and control food safety risks to ensure that they can meet therequirements of the Australia New Zealand Food Standards Code (Food Standards Code). In order toprotect customers from the risk of foodborne illness, businesses must comply with Standard 3.2.2,
Division 3, Clause 7 (see below) to ensure that only safe and suitable food is processed.

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Food Safety Guidelines for the Preparation of Raw and Lightly Cooked Egg Products

7 Food processing
1. A food business must –(a) take all practicable measures to process only safe and suitable food; and(b) when processing food –(i) take all necessary steps to prevent the likelihood of food being contaminated; and(ii) where a process step is needed to reduce to safe levels any pathogens that may bepresent in the food – use a process step that is reasonably known to achieve themicrobiological safety of the food.
2. A food business must, when processing potentially hazardous food that is notundergoing a pathogen control step, ensure that the time the food remains attemperatures that permit the growth of infectious or toxigenic microorganisms in the foodis minimised.

This is particularly important for food businesses such as restaurants, cafés, bakeries and caterers that
prepare and sell food containing raw egg.
Understanding the risk in the preparation of raw egg products, the NSW Food Authority has developed
these guidelines to assist businesses to undertake practices that will ensure that they comply with foodsafety requirements when making products with a known history of causing salmonellosis.
The following guidance is recommended:
1. Use safer alternatives to raw eggs in foods which are not cooked. Alternatives include commercially
produced dressings and sauces, or pasteurised egg products.
2. If using a raw egg product is the only option, then all of the following controls must be in place:a. Egg receival – only buy eggs from reputable suppliers with appropriate delivery and storage
conditions. No cracked, dirty or unstamped eggs,b. Storage – correct storage and display of ingredients and products, including proper temperature
control,c. Processing – correct handling such as good personal hygiene (including good hand washingpractices and proper use of gloves if used), use of a sanitised egg separator, and proper
temperature control,d. Premises – clean premises, fixtures, fittings and equipment, compliant hand wash facility,
sanitised equipment (including egg separator) and food contact surfaces,
AND for foods containing raw egg, with a history of causing salmonellosis or of a very similar
nature to those foods, steps e) and f) below:
e. The product is to be acidified to a pH of 4.2 (or less) or effectively heat treated.
Foods containing raw eggs must be acidified to a pH of 4.2 (or less) through the addition of acidic
ingredients such as lemon juice or vinegar
OR
Receive effective heat treatment such as sous vide or pasteurisation to eliminate Salmonella, if present.
f.

The treated raw egg product should be stored at or below 5˚C for no longer than 24 hours andshould be discarded at the end of the day. A fresh batch should be made daily.

Note:
Under the Food Standards Code Standard 3.2.2 Division 3, to prevent disease causing bacteria fromgrowing or producing toxins, the temperature of products must be either at or below 5˚C during transport,
storage and display. The Food Standards Code allows for alternative compliance methods provided thebusinesses can demonstrate the product’s safety (Standard 3.2.2, Clause 25).
The ‘2-hour/4-hour rule’ is used by Food Standards Australia New Zealand (FSANZ) as an example ofan alternative method for compliance (see page 14). If a business uses the ‘2-hour/4-hour rule’, then adocumented system must be in place to demonstrate evidence that it is being used effectively.

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Food Safety Guidelines for the Preparation of Raw and Lightly Cooked Egg Products

Purpose and scope
The purpose of these guidelines is to give food retail businesses that sell food containing raw egg
specific safety steps for its preparation and clear guidance and advice on how to meet food safety
regulations. These businesses are strongly advised to follow this guidance document.
The document covers areas from receipt of eggs through to preparation of raw egg products. These
areas can all potentially affect the safety of the product. It also includes an example of a monitoring
system for use when acidifying raw egg products.
This document applies to the foods that contain raw or lightly cooked egg known to have caused casesof salmonellosis, including:•

Sauces and spreads such as mayonnaise, aioli and egg butter•

Desserts such as tiramisu, mousse and fried ice cream•

Drinks such as shakes and smoothies.

Recommendations 2(e) and 2(f) (on page 5) as laid out in this guideline do not apply to certain productsthat contain raw or lightly cooked egg but have little or no history of causing salmonellosis due to theirtraditional method of preparation, use or storage including:•cooked egg sauces for example hollandaise and béarnaise sauce•

cooked breakfast style eggs such as scrambled or poached eggs and omelettes•

cakes and soufflés (baked)•

meringues (oven baked)•

icing (high sugar content)•

marshmallows (boiled during preparation)•

frozen desserts such as ice cream or frozen mousse (frozen immediately after preparation)•

traditional dishes that incorporate a raw egg added when serving such as tartare, congee, andsoups.

All food businesses must meet the requirements of the Food Standards Code to ensure they follow safe
food handling practices. This document does not cover all requirements of the Food Standards Code, inparticular requirements relating to premises and equipment. Business operators must read the FoodStandards Code and ensure they comply with all aspects of the Food Standards Code as it relates totheir business.

Acknowledgements
This document has been developed with assistance from NSW local council Environmental Health
Officers.

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Food Safety Guidelines for the Preparation of Raw and Lightly Cooked Egg Products

Definitions
Term

Definition

Acidified productProduct with vinegar/lemon juice/other acid added to achieve a pH of 4.2 or
less.

Authorised Officer

A definition of an Authorised Officer is included in the Food Standards Code
(Standard 1.1.2) and also defined in the NSW Food Act 2003 Part 1.
The appointment of Authorised Officers and Certificates of Authority are set
out in NSW Food Act 2003 Part 9 Division 3.

Cleaning

The process of removing food and other types of soils from surfaces,
equipment and utensils. Detergents are used to assist removal.

Cracked egg

An egg which has a cracked shell which is visible, or visible by candling orother equivalent method, and includes a broken egg.
Food Standards Code 4.2.5, Division 1, Clause 2
Hairline cracks often escape visual detection and can worsen as eggs movethrough the supply chain.

Dirty egg

An egg that has visible faeces, soil or other matter on it (for example yolk,
albumen, feathers).
Food Standards Code 4.2.5, Division 1, Clause 2

Egg

An egg from any avian (bird) species, except ratites
Food Standards Code 4.2.5, Division 1, Clause 2

Egg pulp

The contents of an egg, which may contain sugar or salt.
Food Standards Code 4.2.5, Division 1, Clause 2

Foods soldcontaining raw egg

Food that is prepared with raw egg and consumed without further processing(for example without cooking). Examples include:
Sauces and spreads made with raw egg – for example mayonnaise, aioli, egg
butter.
Desserts made without an effective cook step – for example tiramisu,
mousse, fried ice cream.
Drinks containing raw egg – for example egg flip, raw egg high proteinsmoothies.

Liquid egg white

The white of egg separated as effectively as practicable from the yolk in liquid
form.
Food Standards Code 4.2.5, Division 1, Clause 2

Liquid egg yolk

Yolk of egg separated as effectively as practicable from the white in liquid
form.
Food Standards Code 4.2.5, Division 1, Clause 2

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Food Safety Guidelines for the Preparation of Raw and Lightly Cooked Egg Products

Term

Definition

Pasteurisation ofegg productA control measure where eggs are subjected to a process, using heat to
reduce the load of pathogenic microorganisms to an acceptable level toensure safety.

Pathogenic bacteria

Bacteria capable of causing food poisoning for example Salmonella.

Potentiallyhazardous foods

Food that has to be kept at a certain temperature to minimise the growth ofany pathogenic bacteria that may be present in the food or to prevent theformation of toxins in the food.
Food Standards Code 3.2.2, Division 1, Clause 1

Ready-to-eat foods

Food that is ordinarily consumed in the same state as that in which it is soldand does not include nuts in the shell and whole, raw fruits and vegetables
that are intended for hulling, peeling or washing by the consumer.
Food Standards Code 3.2.2, Division 1, Clause 1
For retail businesses this would include cooked foods or other foods thathave various dressings (for example raw egg mayonnaise acidified to pH lessthan or equal to 4.2)

Sanitising

To apply heat or chemicals, or heat and chemicals, or other processes, to asurface (for example food contact surfaces of equipment, eating and drinking
utensils) so that the number of microorganisms on the surface is reduced to alevel that:
does not compromise the safety of the food with which it may come into
contact
does not permit the transmission of infectious disease
Food Standards Code 3.2.2, Division 5, Clause 20(2)(b)There are two methods available:
Heat – to sanitise effectively with heat only, temperature of at least 77°C anda contact time of greater than 30 seconds is required. Lower temperatures
will require longer contact times. If using a dishwasher, check the
manufacturer’s instructions to ensure adequate temperature/time is achieved.
Chemical sanitiser – generally chlorine or ammonium-based compounds. It is
important to choose the right product for the food premises and to follow the
manufacturer’s instruction especially for dilution rate, contact time and safety
instructions.

Shelf-stable foods

Foods which can be stored unrefrigerated without affecting their safety or
quality.

Sous-vide
pasteurised eggs

Eggs that have been exposed to a mild heat treatment in a water bath to kill
Salmonella that may be present, without actually cooking the eggs.

Temperature control

Means maintaining food at a temperature of:
5°C or below if this is necessary to minimise the growth of infectious or
toxigenic microorganisms in the food so that the microbiological safety of thefood will not be adversely affected for the time the food is at that temperature;orFI417_2302

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Food Safety Guidelines for the Preparation of Raw and Lightly Cooked Egg Products

Term

Definition
60°C or above; oranother temperature – if the food business demonstrates that maintenance ofthe food at this temperature for the period of time for which it will be somaintained, will not adversely affect the microbiological safety of the food.
Food Standards Code 3.2.2, Division 1, Clause 1

Validate

Validate means:
Confirming a control measure for a critical control point or process is effective
to minimise a food safety hazard; andProviding objective evidence to confirm paragraph (a)Food Standards Code 4.2.5, Division 3, Clause 21

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Food Safety Guidelines for the Preparation of Raw and Lightly Cooked Egg ProductsReceiving and storing eggs & other food
Food safety begins by ensuring only safe and suitable ingredients are purchased from a supplier andthat these items are stored correctly. The following information is provided to assist meeting therequirements of the Food Standards Code regarding the receipt and storage of food.

Receiving eggs•

Only accept eggs that are:— clean,— free from visible cracks and not leaking,— stamped,— supplied in clean packaging, and— correctly labelled (i.e. with the supplier’s name and address, date marking).

•

Check the eggs when they arrive and always reject eggs that are broken, cracked or dirty, or that aresupplied in dirty, defective, re-used or improperly labelled packaging. Accepting eggs in poor
condition places your business at risk.

Supplier and food information•

A list of food suppliers should be maintained in case they need to be contacted.

•

For all foods, the label or receipt needs to contain details of suppliers’ names and addresses. Phone
contact details should also be kept.

•

Items that do not meet the above receiving and information requirements should be returned to the
supplier.

Storage of whole eggs•

Store whole eggs (egg in shell) in a refrigerator or cool room.

•

Avoid temperature fluctuations and only take out what is required for service.

•

Don’t store fresh egg pulp that has been collected (pooled) in a container.

•

Ensure proper stock rotation so that the oldest stock is used first (as long as they are still within thebest before or use-by-date).

•

Discard any cartons that contain spilt raw egg to avoid contamination.

•

Eggs should not be re-packed into cartons with labels that do not correctly reflect the origin, weight or
egg type.

Other foods
Potentially hazardous foods must be stored under refrigeration at or below 5°C. This includes meat,chicken, seafood, dairy products and eggs.
•

Only receive foods that are within their ‘Use-by’ date or ‘Best Before’ date.

•

Only receive potentially hazardous food that has been transported under temperature control.

•

Once received, all potentially hazardous foods must be placed under refrigerated storage at or below
5°C.

•

Refrigerated raw ingredients must be stored separately from ready-to-eat foods and ingredients.

•

Raw foods such as uncooked chicken and meat must not be placed above ready-to-eat foods in the
refrigerator to prevent the raw juices from dripping onto the ready-to-eat foods.

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Food Safety Guidelines for the Preparation of Raw and Lightly Cooked Egg Products•

Refrigerated unpackaged foods and ingredients must be covered during receipt and storage toprotect against contamination.

•

Store foods in accordance with the manufacturer’s instructions.

•

Ensure proper stock rotation so that the oldest stock is used first (as long as they are still withindate).

Egg handling practices – practical steps to control Salmonella
Preparing foods can involve a great deal of handling of both raw and cooked foods. Because raw egg
products are eaten without any further cooking it is important that they are prepared correctly and safely.
Raw foods can contain bacteria and if the food is not handled correctly, the numbers of bacteria cangrow. Poor handling of cooked foods can result in cross-contamination from raw foods and if not storedcorrectly, the number of bacteria can also grow.
Below are some main points to assist in proper preparation of foods, particularly raw egg products, andto help avoid cross-contamination. For further information, refer to Standard 3.2.2 of the Food Standards
Code.

Premises
The cleanliness of the premises, fixtures and fittings assist in minimising cross contamination. In
particular it is important to have an acceptable hand washing facility that includes:— warm running water,— soap,— single-use hand towels, for example paper towels.

Equipment, utensils, and food contact surfaces•

All equipment and utensils must be in good condition and able to be easily cleaned and sanitised.

•

Mechanical equipment, such as blenders and food processors, should be able to be easily taken
apart for cleaning and sanitising. If they cannot be taken apart, equipment like stick blenders may not
be appropriate for processing raw eggs.

•

Food contact surfaces such as equipment, benches and utensils must be cleaned and sanitised
before use.

•

Boards and utensils must be cleaned and sanitised between preparing different foods, especiallywhen preparing foods that will not be further cooked (for example raw egg products).

•

Use a sanitised egg separator to separate egg yolk from egg whites. Eggs must not be separatedusing their shells as the shells may be contaminated with Salmonella on the outside surface.

Personal Hygiene
All food handlers must take all reasonable measures not to handle food or surfaces likely to come into
contact with food in a way that is likely to compromise the safety and suitability of food.
Food handlers must ensure they follow good personal hygiene practices:•

People who are sick with vomiting, diarrhoea or fever must not prepare or serve food.

•Take all practicable measures to prevent unnecessary contact with ready-to-eat food.

•

Wash hands prior to preparing food and after handling non-food articles, using the toilet, smoking,drinking, eating and touching hair, scalp or body.

•

Wash hands between handling of raw ingredients and ready-to-eat foods.

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Food Safety Guidelines for the Preparation of Raw and Lightly Cooked Egg Products

Use of disposable gloves
It is not mandatory for food handlers to use disposable gloves, although if used correctly they can assist
with minimising contamination.
When using disposable gloves, they must be:•

Only used for one continuous task and then discarded.

•

Regularly changed to avoid cross-contamination – this is especially the case when changing frompreparing raw ingredients to handling ready-to-eat foods.

•

Always discarded and not kept for later use once taken off.

•

Removed and discarded before using the toilet, smoking, eating, drinking or touching the hair, scalp
or body.

Temperature control•

Temperature control throughout the operation is critical in minimising microbial growth, for example
raw egg product must be at or below 5˚C. This includes all operations during receipt, processing,storage and display.

•

If a raw egg product is out of temperature control (i.e. not at or below 5˚C), there must be
documented evidence that the ‘2-hour/4-hour’ rule is being met.
2-hour/4-hour rule
When potentially hazardous ready-to-eat food has been kept between 5˚C and 60˚C for:up to 2 hours, it can be refrigerated below 5˚C, or kept hot above 60˚C, or used
immediately,
between 2 and 4 hours, it must be used immediately, or
up to a total of 4 hours or more, it must be thrown out.
Safe Food Australia – Appendix 2 (2016)

For a more detailed information on the 2-hour/4-hour rule, refer to the ‘Guidance on the 2-hour/4-hourrule’ document on the NSW Food Authority’s website www.foodauthority.nsw.gov.au/resource-centre.

Temperature measuring device•

Businesses handling potentially hazardous foods must have a temperature measuring device.

•

Thermometers must be easily accessible and able to accurately measure temperatures to +/- 1°C.

•

Thermometers should be calibrated to ensure accuracy.

•

Appendix 4 provides information on calibrating thermometers.

Handling of eggs
Because eggs can be contaminated with Salmonella on the surface, the handling of eggs is critical.
When handling eggs, follow these guidelines:•

Do not use dirty, cracked or unstamped eggs.

•

Do not wash eggs. Washing makes them more susceptible to contamination. Discard dirty andcracked eggs.

•

Visually inspect eggs before use to ensure there are no hairline cracks.

•

Use raw egg pulp immediately – i.e. do not pool or store raw egg batches.

•

Use a sanitised egg separator.

•

Regularly prepare fresh batches of raw egg mixture:

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Food Safety Guidelines for the Preparation of Raw and Lightly Cooked Egg Products— For acidified egg product: document pH and storage times, store for a maximum of 24 hours at or
below 5˚C (See Appendix 1).
— If any raw egg product is out of temperature control (i.e. not at or below 5˚C), then storage times
and temperatures must be documented to demonstrate evidence of compliance with the ‘2hour/4-hour rule’ (see Appendix 3).

Raw or lightly cooked egg products – process controls
If a food business decides to prepare raw egg containing foods that do not undergo a pathogen control
step, the foods should be prepared in line with safe food handling practices to slow the growth of
Salmonella and minimise the risk of foodborne illness.
A pathogen control step is a process such as cooking, pasteurisation or retorting to reduce any
pathogens that may be present in the food to safe levels.

Preparation of acidified raw egg products
Correct preparation of acidified raw egg product (using vinegar, lemon juice or other acids) improves
product safety:— Product acidified to a pH of less than 4.2 inhibits the growth of pathogenic bacteria, including
Salmonella.
— Acidification should occur as part of the preparation step and should be checked to ensure proper
acidification has occurred. An example worksheet is provided in Appendix 1.
— It is important that the pH is measured and recorded as evidence to show that all practicablemeasures are being taken to process safe and suitable food.
— Once acidified, the product must be covered when not being used.
— It is important that the product is kept at or below 5°C or that the ‘2-hour/4-hour’ rule is observed.
— Acidified product must be discarded at the end of the day and a new batch prepared daily.
Product must not be stored for longer than 24 hours.

Preparation of desserts
Using pH as a means of control may not work with desserts (although some desserts may include theuse of acids or lemon juice).
Other ways to help make non-acidified raw or lightly cooked egg desserts safer are to:— Use eggs that are commercially pasteurised in shell, liquid, frozen or dried.
— Use eggs pasteurised in-house using a sous vide method or other in-house pasteurisation
process (see below).
— Consider the use of other controls such as lowering the water activity (aw).

In shell egg pasteurisation using a sous vide method
Eggs can be pasteurised in shell using a sous vide method. An example recipe for sous vide pasteurised
shell egg is to hold the eggs in a water bath at temperature of 57°C for at least 75 minutes (Baldwin,2022). The pasteurised eggs can then be used in sauces or desserts, just like raw eggs.
Correct procedures should be followed to ensure the eggs are safe to use:
— Every batch of sous vide cooking should be documented. An example worksheet is provided inAppendix 2.
— Commercial equipment with adequate heating capacity and precise temperature control should
be used.

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Food Safety Guidelines for the Preparation of Raw and Lightly Cooked Egg Products— Correct water temperature is essential for sous vide, and it should be checked using a tip
sensitive digital thermometer that is accurate to 0.1°C.
— Raw shell eggs must be fully immersed in the water bath.
— Avoid overcrowding of eggs in the water bath. Overcrowding can affect cooking times. The timeof cooking will need to be increased to compensate.
— Eggs cooked using sous vide methods should be used immediately or cooled and refrigerated.
— If eggs are to be stored, they should be rapidly cooled in a 50:50 ice-water bath. Once cooled,they should be stored at or below 5°C in their shells for a maximum of 10 days. They should beclearly labelled and stored separately from raw eggs.

Pasteurisation of egg productsStandard 4.2.5 Division 3 Clause 21 of the Food Standards Code specifies the time and temperature
combination to pasteurise egg products.
Egg Products

Retention temperature
to be no less than (°C)

Retention time to be
no less than(minutes)

Maximum
temperature to be
immediately rapidly
cooled to (°C)

Egg pulp (without any
sugar or salt)

64

2.5

≤7

Liquid egg yolk

60

3.5

≤7

Liquid egg white

55

9.5

≤7

# Retention time and temperature means the time required after the centre of the product achieves the specified pasteurisation

temperature.

Some egg products, such as those containing salt and sugar, may require higher pasteurisation times
and temperatures to eliminate Salmonella. FSIS USDA (2020) provides guidance for combinations oftimes and temperatures to give a 5-log reduction of Salmonella.
Egg products

Retention# temperature to be
no less than (°C)

Retention time to be no lessthan (minutes)

Salted whole eggs

63

35

(with 2% or more salt added)

62

6.2

Sugared whole eggs

61

3.5

(2 – 12% sugar added)

60

6.2

Salted yolk

63

3.5

(2 – 12% salt added)

62

6.2

Sugared yolk

63

3.5

(with 2% or more sugar added)

62

6.2

# Retention time and temperature means the time required after the centre of the product achieves the specified pasteurisation

temperature.

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Food Safety Guidelines for the Preparation of Raw and Lightly Cooked Egg Products

NOTE:
If a business would like to pasteurise the eggs using any other time & temperature
combination or using any other process besides heating, the business must validate theprocess to confirm that the alternative process is effective in eliminating Salmonella.
It is the business’ responsibility for ensuring that the food sold is safe and suitable.

Storage and display of raw egg foods
Food must be stored and displayed correctly to prevent cross-contamination. This includes:•

Food must be stored in a way that is protected from contamination and in the condition that will notadversely affect the safety and suitability of the food.

•Label the food with a ‘Use-by date’ to ensure only fresh batches are used.

•

Do not top up or mix batches.

•

For acidified raw egg products:— make fresh batches daily,— store at or less than 5°C, and— discard at the end of the day or store no longer than 24 hours.

•

For sous vide pasteurised eggs:— store at or less than 5°C in their shells,— label with the date of pasteurisation, and— discard within 10 days of pasteurisation.

•

If any raw egg product is brought out of refrigeration and held between 5° and 60°C, then the times
and temperatures should be documented to demonstrate compliance with the 2-hour/4-hour rule.
Businesses are strongly advised to keep raw egg products in a refrigerator or cool room at 5°C orless when not being used for service.

Documentation
Each business preparing and selling raw or lightly cooked egg products should document the following
information. The information should be made available for verification by an authorised officer.
•

Recipe of each raw or lightly cooked egg product – where possible, the recipe should aim to achievea pH of less than 4.2.

•

Intended use – for example, salad dressing or dips etc.

•

Name of the egg producer and supplier, delivery date of the eggs and the relevant use-by date orbatch codes.

•

Name(s) of the chef/cook/maker of the raw egg product(s).

•Time and date of each batch of raw or lightly cooked egg product and the quantity – this information
should also be recorded on each container of the product made at that time.

•

Storage conditions – raw egg products should be kept at 5°C or below at all times other than during
manufacture or serving; refrigerator temperatures should be checked and recorded daily with acalibrated thermometer.

•

Time out of refrigeration – if the business is applying the ‘2-hour/4-hour’ rule, the time of products
outside refrigeration must be recorded.

•

Time of disposal – raw egg products must not be kept past 24 hours after manufacture. Disposal of
product should be verified by recording the batch number, the time disposed of and by whom (nameand signature).

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Food Safety Guidelines for the Preparation of Raw and Lightly Cooked Egg Products

References
Baldwin, D.E. (2022). A practical guide to sous vide cooking. Version 0.4k. Retrieved 15 February 2023
from www.douglasbaldwin.com
Davis, B.P.F., Amin, J., Franklin, N. & Beggs, P.J. (2022). Communicable Diseases Intelligence.
Salmonellosis in Australia in 2020: possible impacts of COVID-19 related public health measures.
Retrieved 15 February 2023 fromhttps://www1.health.gov.au/internet/main/publishing.nsf/content/8FA6078276359430CA257BF0001A4C
42/$File/salmonellosis_in_australia_in_2020_possible_impacts_of_covid_19_related_public_health_mea
sures.pdf
Food Safety and Inspection Service. US Department of Agriculture. (FSIS USDA). (2020). FSIS Food
Safety Guideline for Egg Products. Retrieved 15 February 2023 fromhttps://www.fsis.usda.gov/guidelines/2020-0005
Ford, L., Glass, K., Veitch, M., Wardell, R., Polkinghorne, B.,…, Kirk, M.D. (2016). Increasing incidenceof Salmonella in Australia, 2000-2013. PLoS One, 11(10):e0163989.
Food Standards Australia New Zealand. (2016). Safe Food Australia – A guide to the Food Safety
Standards. Retrieved 15 February 2023 fromhttps://www.foodstandards.gov.au/publications/pages/safefoodaustralia3rd16.aspx
Food Standards Australia New Zealand. (2023). Food Standards Code. Retrieved 15 February 2023
from https://www.foodstandards.gov.au/code/Pages/default.aspx

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Food Safety Guidelines for the Preparation of Raw and Lightly Cooked Egg Products

Appendix 1. Acidification of raw egg products
At pH values of 4.2 or less, pathogenic bacteria do not grow, form spores, or produce toxins. Lowering
the pH of a product to 4.2 or less could be used as a control measure for preventing the growth of
Salmonella.
Acidification of raw egg product using vinegar, lemon juice or other acids to a pH of 4.2 or less will stop
the growth of Salmonella bacteria but other bacteria, yeasts or moulds can still spoil the product.
The pH of the raw egg product must be checked to make sure it has reached the 4.2 limit.

Steps for measuring pH
The pH of a raw egg product can be measured using a pH meter, pH strips or pH paper, as follows:•

Once the raw egg product has been prepared, place a small sample (¼ cup) in a clean container.

•

Dip the pH paper/strip directly into the raw egg product and compare with the colour chart.

•

If using a pH meter, follow the manufacturer’s instructions.

•

Record the pH on the ‘Raw egg product acidification’ check sheet.

•

If the pH is greater than 4.2, add more vinegar, lemon juice or other acids to the product, and mix.

•

Take another sample and repeat the pH reading.

•Continue adding vinegar, lemon juice or other acids until pH is less than 4.2. If extra vinegar, lemon
juice or other acids is needed, raw egg product recipes should be revised to account for the extra
vinegar, lemon juice or other acids required.

Figure 1: Equipment needed for measuring pH values

Different pH measuring methods
pH paper•

The pH paper should be able to read pH in 0.3 units, although it is difficult to distinguish less than 0.6
of a unit.

•

Incorrect readings can occur from improper handling (for example, contamination from hands).

•

pH paper requires careful handling.

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Food Safety Guidelines for the Preparation of Raw and Lightly Cooked Egg Products

pH strips•

The strips should read pH in units of 0.5 or less, although it is difficult to distinguish less than wholeunits.

•

pH strips are easy to use and do not require as careful handling as the pH paper.

Hand-held digital pH meter•

Meters read pH in 0.1 units with certainty.

•

Some hand-held pH meters also measure the sample's temperature and compensate themeasurement for sample temperature.

•

The meter requires calibration before use with at least a single buffer (buffer pH 4.0 is suitable foracidified raw egg product).

•

The pH meter comes with instructions but may require some training of operators.

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Raw egg product acidification check sheet
Date ofacidification

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Time ofacidification

Egg supplier

Amount madepH (must be≤4.2)

Personresponsible

Date discarded(must be within
24 hours of
preparation)

Comments

Food Safety Guidelines for the Preparation of Raw and Lightly Cooked Egg Products

Appendix 2. Egg pasteurisation check sheet
Whole egg pasteurisation using a sous vide method
Date of sous
vide
pasteurisation

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Temperature ofwater bath

Length of timeofpasteurisation

Egg supplier

Number of eggs Person
responsible

Date discarded(must be within
10 days ofpasteurisation)

Comments

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Food Safety Guidelines for the Preparation of Raw and Lightly Cooked Egg Products

Appendix 3. Applying the 2-hour/4-hour rule
The 2-hour/4-hour rule check sheet
Date

Food
Description

Time taken outof refrigeration

Activity

Time placedback inrefrigeration

Total time

Personresponsible

Comments

For a more detailed information on the 2-hour/4-hour rule, please refer to the ‘Guidance on the 2-hour/4-hour rule’ document on the NSW Food Authority’s website.

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Appendix 4. Temperature calibration and measurement
Calibration procedures
Hand-held thermometers should be calibrated monthly, and results recorded on a checklist.

Ice Point (0°C)
1. Fill a small container with crushed ice.
2. Add a little water to the container to make an ice slurry.
3. Place the thermometer in the centre of the container so that the point of the probe is in contact with
the ice.
4. Allow the temperature reading of the thermometer to reach a steady reading.
5. Record the reading and calculate the difference from 0°C.
6. Thermometers with a deviation of more than 1°C should be discarded.

Boiling Water Point (100°C)
1. Fill a small container with boiling water.
2. Immediately place the thermometer in the centre of the container so that the point of the probe is in
the centre.
3. Allow the temperature reading of the thermometer to reach a steady reading.
4. Record the reading and calculate the difference from 100°C.
5. Thermometers with a deviation of more than 1°C should be discarded.

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Food Safety Guidelines for the Preparation of Raw and Lightly Cooked Egg Products

More information•

Visit foodauthority.nsw.gov.au•

Email food.contact@dpi.nsw.gov.au•

Phone 1300 552 406© State of New South Wales through Regional NSW 2023. The information contained in this publication is based on knowledge andunderstanding at the time of writing July 2023. However, because of advances in knowledge, users are reminded of the need to ensure that the
information upon which they rely is up to date and to check the currency of the information with the appropriate officer of the Regional NSW or
the user’s independent adviser.

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