Foodservice resources

Advice on egg safety for caterers: A two-page leaflet explaining the latest advice on egg safety, including the new advice from the Food Standards Agency confirming that British Lion eggs can now be served runny, or even raw, to vulnerable groups such as babies, pregnant women and elderly people.  This leaflet is particularly relevant for caterers operating in the care sector.







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.







Egg Safety Update: A two-page leaflet published in 2016 with details of a Government report that concluded that British Lion eggs can safely be eaten runny, even by pregnant women, babies and elderly people. The previous 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 2016 report recommended that the Food Standards Agency (FSA) should 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.




Eggs & food safety - a guide for caterers:  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.








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