Catering Glossary

eggs, regulations

Hygiene regulations concerning raw and cooked eggs as well as egg products provide instructions for manufacturers and catering services. The object of the regulations is to exclude or minimize hygienic risk during all processes from the hen to the consumer. As eggs are a potential source of salmonella, Dussmann Service has established internal guidelines for meticulous regulation of the use of raw egg which are even stricter than minimum standards.