Safe preparation of raw egg products (NSW)
Restaurants, cafes, bakeries and caterers that prepare raw egg products must follow safe handling practices or use a safer alternative.
This fact sheet is from the NSW Food Authority and contains information on how to avoid food poisoning through raw or wrongly stored eggs.
- Organisation:
- Topic:
- Target audience:
- General
- Service area:
- NSW
- Published:
- May 2020
- Last reviewed:
- June 2025
Multilingual resources
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