Department of Health

Guide for food businesses: Safe preparation of raw egg products

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.


Fact sheet
Date published
15 Jan 2018
3 pages
Update frequency
Six months

Reviewed 16 January 2018

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