Safe preperation of raw egg productsThis 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. The information in brackets gives the format and file size if known. Note that some PDFs can be quite large and may take several minutes to download.
Title: Safe preperation of raw egg products (Links to English resource)
Summary: Restaurants, cafes, bakeries and caterers that prepare raw egg products need to follow safe handling practices or use a safer alernative. This fact sheet contains information on how to avoid food poisoning through raw or wrongly storaged eggs.
Organisation: NSW Food Authority
Last reviewed: February 2020
Target audience: General
English resource: Report broken link
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