This document is available in English as well as in languages other than English. Links to the English and multilingual resources can be accessed further below. To download information click on the selected language. This will take you directly to the resource. Note that some PDFs can be quite large and may take several minutes to download.
Safe preparation of raw egg products
Restaurants, cafes, bakeries and caterers that prepare raw egg products must follow safe handling practices or use a safer alternative. This fact sheet contains information on how to avoid food poisoning through raw or wrongly stored eggs.
- Organisation:
- NSW Food Authority
- Topic:
- Hygiene, Food safety, Food and nutrition
- Target audience:
- General
- Service area:
- NSW
- Last reviewed:
- October 2023
Multilingual resources
You need Adobe Acrobat Reader To view the PDFs.
Get Adobe Acrobat Reader.
Get Adobe Acrobat Reader.