The Safe Use Of Eggs in Egg Fried Rice
Some eggs contain salmonella bacteria inside or on the shells, so it is important to be careful how you handle them and how you use them. This is because salmonella bacteria can cause very serious illness, especially among more vulnerable people. Occasionally it can even cause death.
You are required by law to ensure you have systems in place for the safe production of food. This advice should be followed to ensure you store, prepare and cook eggs safely.
Purchase
It is not possible to guarantee any egg will be free from salmonella, whatever the source or brand. So you need to careful how you handle all eggs. There is a smaller chance that eggs from vaccinated flocks will contain salmonella, but you should still take care. Ensure that you buy your eggs from a reputable supplier. The egg packaging must be properly labelled. Since 1st January 2004 individual eggs should be marked with information on the country of origin, farming method and a unique farm identification number. Additionally Lion Branded eggs are British eggs from hens vaccinated against salmonella and produced in accordance with a code of practice. Please note that some producers do provide eggs from flocks vaccinated against salmonella but are not part of the Lion Brand scheme. These producers should be able to provide proof that the eggs come from a vaccinated flock.
For dishes that contain lightly cooked egg, such as egg fried rice, pasteurised liquid egg is the safest product to use. This has been heat-treated and therefore will not contain any salmonella organisms.
Preparation
The salmonella bacteria are on the shell as well as inside the egg so you must take care not to spread the bacteria from the eggs to other foods, hands, work surfaces or utensils (cross-contamination).
• Keep eggs away from other foods, when they are still in the shell and when you have cracked them open.
• Don’t use dirty or damaged eggs
• Be careful not to splash raw egg onto other food surfaces or dishes.
• Always wash your hands after handling eggs.
• After handling eggs clean down work surfaces, equipment and utensils with hot soapy water and a clean wiping cloth. Antibacterial cleaners are recommended for work top surfaces.
• Do not hold containers of raw egg ready for use at room temperature.
Storage
Eggs should either be stored in a refrigerator below 8 0C or in a cool dry place. They should be eaten by their best before date.
Cooking
The egg in egg fried rice is generally lightly cooked. Egg fried rice dishes must be cooked thoroughly. The safest method is to use pasteurised liquid egg.
After cooking, egg fried rice should be served straight away. If the egg fried rice is not going to be served straight away it must be cooled quickly (within 1hour) and refrigerated below 8 0C, or alternatively held hot at a temperature of 63oC or above.
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