Store and handle raw food and ready-to-eat food separately to avoid cross-contamination.

Avoid using cracked eggs in preparing dishes.

Prepare egg dishes on a per-order basis and avoid leaving them under room temperature for a prolonged period of time.

Pre-cooked ingredients that will be used later should be
stored at either above 60°C or 4°C or below.

Thoroughly cook egg dishes until the core temperatures
reach 75°C or above.

Use pasteurised eggs for food without heat treatment or
with lightly cooked eggs.

Pay special attention if pooled eggs (liquid eggs made by combining a number of cracked, raw eggs in a container) are used:

• Store pooled liquid eggs in the refrigerator and only take out the amount as needed.
• Use all pooled liquid egg on the day of pooling and avoid topping up by new eggs.
• Be careful not to spill raw eggs on other food, surfaces or utensils.
• Pooled liquid eggs should not be used to prepare raw or uncooked egg-containing dishes.

Indicate the presence of raw or undercooked foods/ingredients in ready-to-eat items to help consumers make informed choices by providing a consumer advisory on labels or placards stating, for instance, “Consuming raw or undercooked foods may cause illness, especially for pregnant women, young children, the elderly and people with weakened immunity.”