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Eggs in foodservice

The great news for caterers is that the British Lion Quality Code of Practice has effectively eliminated salmonella from eggs bearing the Lion mark.

The Food Standards Agency (FSA) is planning to update its advice on egg safety, following a report by Government food safety advisors in January 2016 which concluded that British Lion eggs can safely be eaten runny, even by pregnant women, babies and elderly people. 

The report highlighted the reduction in salmonella in UK eggs, saying: 'This is especially true for those eggs produced under the Lion Code, which comprises a suite of measures including: vaccination, a cool chain from farm to retail outlets, enhanced testing for Salmonella, improved farm hygiene, better rodent control, independent auditing, date stamping on the eggs and traceability.'

The report recommended that the FSA should now consider amending its long-standing advice– that vulnerable groups should avoid raw or lightly cooked eggs – for eggs produced under the British Lion scheme or a demonstrably-equivalent comprehensive scheme.  

In July 2016 the FSA published its proposed new advice which it will confirm after a consultation ending in September 2016. 

The Lion stamp on eggs is your assurance that you are receiving eggs produced to the highest standards of food safety. To ensure that you are getting the safest eggs, make sure you specify Lion eggs.

Egg handling guidelines

Advice on egg handling for foodservice operators.


Lion Code of Practice

The stringent standards behind the Lion mark


Government legislation

Government legislation on egg production and handling in the UK.



Download resources for caterers, lecturers and EHOs, including a lecture plan and latest info on salmonella.