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Handling & Storing Eggs

Maintaining Your Standards

Handle Eggs Properly For Maximum Quality and Safety

Canada has one of the safest egg supplies in the world. The Canadian egg industry follows strict procedures and standards to ensure only the highest quality eggs reach your business. It is extremely rare that there is a food safety concern with eggs but, like other perishable foods, eggs need to be handled properly and refrigerated constantly. Practice the following egg handling guidelines and make sure your employees practice them as well.

Purchasing Guidelines

  1. Use an egg supplier who practices a disciplined, safe food handling program such as HACCP (Hazard Analysis Critical Control Points).
  2. Purchase only clean, uncracked Grade A shell eggs that have been refrigerated at all times.
  3. Purchase only the quantity of fresh shell eggs needed for one or two weeks.
  4. Purchase eggs that are packed in snug-fitting crates or boxes to keep breakage to a minimum. Eggs are generally packed in boxes of 15 dozen.
  5. Consider egg size in relation to use and price. Compare prices for different sizes of eggs.
  6. Check the quality of eggs delivered to you. Inspect the shells and break a few randomly to make sure they meet the quality standards for Grade A eggs.
  7. Do not accept eggs that have become frozen, since frozen whole eggs will not have the cooking qualities of a Grade A egg.