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
- Topic
- Fact sheet
- Date published
- 15 Jan 2018
- Size
- 3 pages
- Update frequency
- Six months
Reviewed 16 January 2018