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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
- Target audience:
- General
- Service area:
- NSW
- Published:
- May 2020
- Last reviewed:
- October 2024
Multilingual resources
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