HACCP by Food Type

HACCP for Eggs: Salmonella Risks & Safe Handling

Eggs HACCP: Salmonella Controls, Lion Mark, and Safe Cooking

Eggs have a complex risk profile for HACCP purposes. Historically, Salmonella Enteritidis in UK eggs caused major outbreaks in the late 1980s, leading to the British Lion Code of Practice - a vaccination and traceability programme that has reduced Salmonella prevalence in UK-produced eggs to near zero. However, imported eggs may not meet the same standards, and other hazards including Salmonella Typhimurium and allergen risks (eggs are one of the UK 14 allergens) still require robust HACCP controls. Many catering operations use eggs in dishes served lightly cooked or raw (mayonnaise, mousse, tiramisu, hollandaise), which means the cooking CCP may not achieve full pathogen destruction. Your HACCP plan needs to account for how eggs are sourced, stored, and used across your menu.

Key takeaways

British Lion eggs are safe to serve runny or raw to most consumers - this should be documented in your HACCP plan

Non-Lion-mark and imported eggs should be treated as potentially contaminated with Salmonella and cooked to 75C

Store eggs at 5C once refrigerated and avoid temperature fluctuation that causes condensation on the shell

Eggs are a UK 14 allergen - declare in every dish and prevent cross-contact during preparation

The British Lion Mark and Sourcing Controls

The British Lion Code of Practice, introduced in 1998, requires vaccinating laying hens against Salmonella Enteritidis, farm-level testing, traceability, hygiene standards, and best-before dating. Around 90% of UK-produced eggs carry the Lion mark. In 2017, the FSA revised its guidance to confirm that British Lion eggs can be safely served runny or raw to most consumers, including pregnant women and elderly people - a significant change from the previous blanket advice to cook eggs thoroughly. This matters for your HACCP plan because it allows you to classify Lion-marked eggs as a lower-risk ingredient for dishes like soft-boiled eggs, poached eggs, mousse, and fresh mayonnaise. However, eggs not bearing the Lion mark (or equivalent assurance, such as Laid in Britain) should still be treated as potentially contaminated with Salmonella and must be cooked to 75C. If you use imported eggs or liquid egg products, verify the Salmonella status with your supplier and document this in your HACCP plan. For vulnerable groups (care homes, hospitals, nurseries), the FSA still recommends using only British Lion or equivalent-assured eggs.

Storage and Temperature Control for Eggs

UK food safety guidance does not require eggs to be refrigerated during retail sale, which is why supermarkets display them at ambient temperature. However, once eggs enter a commercial kitchen, best practice is to store them in refrigeration at 5C or below. The critical issue is avoiding temperature fluctuation: moving eggs from cold to warm environments causes condensation on the shell, which can draw bacteria through the porous shell membrane. Therefore, once you start storing eggs cold, keep them cold. Store eggs away from strong-smelling foods as the shell is porous and absorbs odours. Check best-before dates on delivery and reject any eggs that are cracked, dirty, or past their date. Cracked eggs must be discarded because the shell is the primary barrier against contamination - once breached, bacteria from the shell surface (including Salmonella from non-Lion eggs) can enter the contents. If you use liquid pasteurised egg products, store below 5C and use within the manufacturer's stated shelf life after opening, typically 2-3 days.

Cooking Controls and Dishes Using Raw or Lightly Cooked Eggs

For fully cooked egg dishes (scrambled eggs, omelettes, hard-boiled eggs, baked goods), the cooking CCP is 75C core temperature, consistent with other foods. The challenge arises with dishes that deliberately keep the egg soft or raw. Soft-boiled and poached eggs, hollandaise sauce, fresh mayonnaise, mousse, tiramisu, meringue with soft centres, and egg-wash on pastry all involve eggs that may not reach 75C. For these applications, your HACCP plan should specify the control: use British Lion eggs (or equivalent assured), document this as a prerequisite, and ensure your supplier consistently delivers Lion-marked product. If you cannot guarantee Lion-mark sourcing, you must either cook eggs to 75C, use pasteurised egg products, or remove the dish from your menu. For buffet service, cooked egg dishes should be held above 63C or below 8C. Do not leave egg dishes at ambient temperature for more than 2 hours. Quiches and egg-based pies should be cooked to 75C in the centre and either served hot or cooled rapidly and refrigerated.

HACCP by Food Type

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What to do next

Verify all eggs in your kitchen are British Lion or equivalent

Check current stock, delivery records, and supplier specifications. If any non-Lion eggs are in use, update your HACCP plan to require full cooking (75C) for those products or switch suppliers.

Review your menu for raw and lightly cooked egg dishes

List every dish that uses eggs below 75C (poached, soft-boiled, mousse, hollandaise, fresh mayo). Confirm each is covered by your Lion-mark sourcing control or uses pasteurised egg product.

Common mistakes to avoid

Mistake

Assuming all eggs sold in the UK carry the Lion mark

Instead

Around 10% of UK eggs and a significant proportion of imported eggs do not carry Lion assurance. Always check the mark on the shell or box and verify with your supplier.

Frequently asked questions

Can I serve runny eggs in a care home?

Yes, provided you use British Lion eggs or equivalent. The FSA updated guidance in 2017 to confirm this is safe for vulnerable groups. Document your Lion-mark sourcing as a control in your HACCP plan.

Do I need to refrigerate eggs in a commercial kitchen?

While not legally required, refrigeration at 5C is best practice in commercial kitchens. Once you start storing eggs cold, do not move them to ambient temperature as condensation on the shell can draw bacteria inward.

Are pasteurised liquid eggs safer than shell eggs?

Pasteurised liquid eggs have undergone heat treatment to destroy Salmonella and are lower risk for raw or lightly cooked applications. They are a good alternative when Lion-mark shell eggs are not available.

How should I handle a cracked egg?

Discard it. The shell is the primary barrier against contamination. A cracked egg provides a direct route for bacteria on the shell surface to enter the contents.

HACCP by Food Type