Safe Storage and Handling Practices for Shell Eggs

Eggs are a natural product with a protective shell, but that protection has limits. Good handling practices at every stage — from the farm to the store room to the kitchen — help maintain quality and reduce waste. The guidance below is general information for commercial buyers; follow any food-safety requirements that apply to your business.

On receipt

• Inspect trays for cracked, leaking or heavily soiled eggs and set them aside.
• Move eggs into storage promptly rather than leaving them in hot or sunny loading areas.
• Record the delivery date so stock can be rotated.

Storage conditions

• Store eggs in a cool, dry, clean and well-ventilated place, away from direct sunlight and heat sources.
• Keep eggs away from strong-smelling foods and chemicals — shells are porous and can absorb odours.
• Where eggs are refrigerated, keep them refrigerated. Moving eggs repeatedly between cold and warm conditions can cause condensation on the shell, which is undesirable.
• Keep eggs in their trays and avoid stacking so high that the bottom trays are crushed.

Washing

Do not wash eggs before storing them unless it is part of a controlled process. Washing can remove the shell’s natural protective layer and, if done incorrectly, may help contaminants enter the egg.

Stock rotation

Use a first-in, first-out system. Label storage areas or trays with delivery dates so older stock is used first.

Kitchen hygiene

• Wash hands after handling raw eggs.
• Clean surfaces and utensils that have been in contact with raw egg.
• Do not use cracked or dirty eggs.
• Cook eggs and egg dishes thoroughly, particularly when serving vulnerable groups such as young children, older people, pregnant women and people who are unwell.

This article provides general information and is not a substitute for food-safety regulations or professional advice applicable to your business.