Food safety
The Lion Quality Mark
The British Lion mark was reintroduced in 1998 to signify eggs produced to the highest food safety standards and has developed into the UK’s most recognised food quality symbol.
All eggs produced under the Lion Quality scheme are laid by British hens, vaccinated against salmonella. A best before date stamped on the egg guarantees freshness, as well as giving the caterer additional food safety security.
The Lion Code of Practice is EN 45011 accredited and is independently audited.
A fuller explanation of what the Lion mark stands for can be found here.
Make sure that you insist on Lion eggs, every time.
Egg Handling and Hygiene
Growth of salmonella can be prevented or minimised by low temperature storage, particularly in the kitchen, where temperature fluctuations can accelerate changes to yolk membrane permeability.
The advantages of low temperature storage are three fold: salmonella, if present, is unable to multiply; the yolk membrane remains essentially unchanged for long periods of storage; and any salmonellas present may be rendered more heat-sensitive by prior exposure to low temperature.
Eggs should therefore be kept at a constant temperature below 20ºC to prevent deterioration in yolk membrane permeability and minimise growth of any micro-organisms that may be present.
Caterers should store eggs in a refrigerator. If this is not possible they should be stored in the coolest storage area available and orders kept to a minimum volume and regularly delivered.
Eggs should be stored separately from other foods, preferably in the egg box. Eggs should be brought to room temperature before cooking. At room temperature homogenised egg provides an ideal medium for the growth of micro-organisms and it is therefore essential to avoid any risk of cross-contamination.
Cooked egg dishes should be eaten as soon as possible after cooking and, if not for immediate use, should be stored in the refrigerator.
Hands should always be washed before and after handling shell eggs. Cracked or dirty eggs should not be used.
Following the salmonella and eggs scare in 1988, the Department of Health recommended that recipes for uncooked dishes involving the use of raw eggs should be avoided, and that lightly cooked eggs should not be served to vulnerable groups - ie infants, pregnant women, elderly and debilitated people. In the catering industry, pasteurised egg products should be substituted for raw eggs.
Egg handling guidelines:
- Store eggs at a constant temperature below 20°C
- Store away from strong smelling food - eggs are porous
- Store away from raw meat
- Wash your hands before and after handling eggs
- Never use dirty, cracked, broken or washed eggs
- Do not re-use left-over egg dishes
Downloads
A Lion Quality eggs poster ‘Eggs and Food Safety – a Guide for Caterers’ is available for use in kitchens, click here to download your copy.
Eggs and Salmonella the Facts gives detailed information on Salmonella and Eggs and how the British egg industry has effectively eliminated salmonella from eggs. Download a copy here.