Egg Safety Tips for Food Manufacturers

Safe Storage & Temperature Control

Raw eggs must be stored at 45°F (7°C) or below to prevent Salmonella growth, with refrigeration maintained throughout the supply chain. The USDA requires eggs to be stored in their original cartons or food-grade containers away from ready-to-eat foods to prevent cross-contamination. Manufacturers should implement HACCP systems to monitor cold chain integrity and document temperature logs daily. Egg products (pasteurized liquid, dried, or frozen eggs) have different storage requirements—check product-specific labeling and FSIS guidelines. Rotate inventory using FIFO (First In, First Out) and discard any cracked or dirty eggs immediately, as damaged shells allow pathogen entry.

Cooking Temperatures & Pathogen Elimination

The FDA Food Code mandates cooking eggs to an internal temperature of 160°F (71°C) for products containing whole eggs, or 158°F (70°C) for dishes with separated yolks and whites. Scrambled eggs, omelets, and egg-based sauces must reach these temperatures throughout—use calibrated thermometers in multiple spots to verify. For egg-containing products like custards, mousses, or sauces, ensure the mixture reaches 160°F and holds that temperature for at least 15 seconds. Pasteurized egg products can be used in raw or lightly-cooked applications to eliminate Salmonella risk. Train all staff on temperature verification procedures and establish a system for documenting time-temperature cooking records.

Cross-Contamination Prevention & Common Mistakes

Keep raw eggs separate from ready-to-eat foods using dedicated cutting boards, utensils, and prep surfaces—color-coded equipment helps prevent mixing. Wash hands, equipment, and work surfaces with hot soapy water after handling raw eggs, and use separate handwashing stations away from food prep areas. A common mistake is storing eggs above other foods, allowing drips to contaminate items below—eggs should always be placed on lower shelves. Never reuse cracked egg shells or allow eggshell fragments to contact food preparation areas, as these are major Salmonella vectors. Clean and sanitize egg-contact surfaces with approved food-safe sanitizers (per EPA guidelines) and verify sanitation effectiveness through ATP testing or swab tests for pathogenic bacteria. Document all sanitation procedures and maintain records for FDA inspection compliance.

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