SOP: Safe Egg Handling (Free)
SOP – Egg Handling
Eggs are a Salmonella risk that looks completely innocent. This SOP covers storage, separating without the shell trick, and making sure egg dishes are actually cooked.
SOPs only work if people actually read them. Train each operator, get the read-and-understood signature, and keep the language as plain as the job allows – this isn’t the place to show off vocabulary.
1. Document control
| Field | Details |
|---|---|
| Document title | SOP – Egg Handling |
| Document no. | [QA-SOP-030] |
| Version | [1.0] |
| Effective date | [YYYY-MM-DD] |
| Prepared by | [Name / Title / Date] |
| Approved by | [Name / Title / Date] |
| Review date | [YYYY-MM-DD] |
2. Purpose
To handle shell eggs and egg products safely and prevent cross-contamination.
3. Scope
Covers shell eggs and liquid egg products at [site name].
4. Responsibilities
| Role | Responsibility |
|---|---|
| Kitchen / bakery staff | Handle per this SOP. |
| Supervisor | Verifies practices. |
5. Materials and equipment
- Dedicated egg storage area in the chiller
- Egg separators (not shells)
- Pasteurized egg product for high-risk dishes (per policy)
6. Safety precautions
- Wash hands after handling shell eggs – the shells carry the risk.
- Clean up broken-egg spills promptly; they’re a slip and contamination hazard.
7. Procedure
Follow the steps in order. Steps marked [CHECK] are the ones people skip under pressure – don’t.
- Store eggs refrigerated at ≤5 °C; keep them in their original packaging or a clean, labelled container.
- Check eggs on receipt and before use: discard cracked, dirty or leaking eggs – don’t wash and use them. [CHECK]
- Separate whites and yolks with a separator, never with the shell halves.
- Wash hands, boards and utensils after handling shell eggs and before touching anything else.
- Cook egg dishes thoroughly – whites and yolks firm; for pooled/pooled-then-held eggs follow your local time limits strictly. [CHECK]
- Use pasteurized egg for dishes served lightly cooked or raw (where your policy requires it) – especially for vulnerable groups.
- Don’t pool large quantities of raw egg in advance; keep pooled egg refrigerated and time-limited.
8. Records
- Temperature logs (chiller)
- Training records
9. Revision history
| Version | Date | Change description | Changed by |
|---|---|---|---|
| 1.0 | [YYYY-MM-DD] | Initial issue | [Name] |
Approval and control
| Role | Name | Signature | Date |
|---|---|---|---|
| Prepared by | [Name] | [Signature] | [Date] |
| Reviewed by (QA) | [Name] | [Signature] | [Date] |
| Approved by | [Name] | [Signature] | [Date] |
Keep completed forms for [Define retention period, e.g., 2 years beyond shelf life] at [defined location] – and make sure someone besides you knows where that is.