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Foodservice resources

Egg Safety Update: A two page leaflet with everything caterers need to know about a new Government report that has concluded that British Lion eggs can safely be eaten runny, even by pregnant women, babies and elderly people. The current advice that vulnerable groups should avoid raw or lightly cooked eggs was set in the late 1980s, following the salmonella in eggs crisis. Since then, the British egg industry has effectively eliminated salmonella in eggs through the British Lion scheme. 

The report recommends that the Food Standards Agency (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.












Our double-sided leaflet contains useful information for kitchen managers, including key information on British Lion Quality eggs, egg handling best practice essential food hygiene guidelines to follow. The leaflet folds out into a poster that can be displayed in the kitchen with easy-to-understand and essential due diligence information on eggs for all kitchen staff.











Eggs and Salmonella The Facts is an 8-page leaflet, giving detailed information on the steps the British industry has taken through the Lion scheme, to effectively eradicate salmonella from British eggs. It covers all aspects of the relationship between eggs and salmonella, including detailed current Government legislation, egg grading and handling and how the Lion mark has revolutionised egg food safety in the UK.












Our resource is designed for catering colleges and includes detailed information that will provide the basis for a lecture on important aspects of eggs for the caterer, including food safety and cooking methods. For a powerpoint copy please contact [email protected].