Summary

A guide for food businesses that use raw egg in uncooked foods - for example, dressings such as mayonnaise, aoili, and 'egg butter',  drinks such as smoothies and cocktails, and desserts such as tiramisu. mousse and fried icecream. 
 
The guide explains the risks and identifies how to minimise risks, suggests safer alternatives and  identifies the food laws that apply to eggs in Victoria.

Details

Publication Type
PDF
Topic
Fact sheet
Date Published
16 Jan 2018
Size
3 pages
Update Frequency
Six months