Eggs are an essential ingredient for every chef, whatever the size or scale of their operation

Importantly, not all eggs carry the same levels of reassurance for chefs

E.g. around 15-20% of eggs are imported and many are not produced to the same high standards of welfare and hygiene as those produced in the UK

As eggs are an allergen, it’s also crucial to be aware of the impending changes in the law around this issue coming late in 2014

Eggs are a key ingredient in many dishes across every occasion and every day part

Source: BEIS 2013

Independent research commissioned by the British Egg Information Service showed that although Fried, Scrambled and Poached together accounted for 35% of usage, this was still less than the 44% achieved as a cooked ingredient into a dish

When chefs say they are using eggs as ingredients in ‘cooked or baked dishes’ this draws on eggs:

Binding

Eggs can help bind together wet and dry ingredients for example to create home-made burgers or fishcakes

Rising

Eggs can act as an aeration agent in soufflés and sponge cakes

Thickening

Eggs are used as a thickening agent in custards and sauces

Emulsifying

Emulsifying is the process that enables two liquids to blend together, like the oil and water based ingredients in a mayonnaise. The lecithin in egg yolks help the mayonnaise to stay stable

Eggs also support dishes in terms of glazing, nutritional value, colour and flavour

Discuss - Where else are eggs used on the menu?

Due diligence

There are important food safety and allergen issues around how eggs are stored, handled and used in a professional kitchen

As such, what do you understand by the term due diligence?

If there is a food safety issue with a business, the only admissible defence available is that of due diligence This means being able to prove all necessary steps have been taken to control risks and produce safe food The FSA (Food Standards Agency) has produced a Safer Food, Better Business (SFBB) set of guidelines together with its counterparts in Scotland and N Ireland to assist in the practicalities of setting up a system based on HACCP principles (HACCP = Hazard analysis and critical control points)

Importance of Traceability

Traceability is a hot topic in the food industry. More legislation is in place and more consumers are demanding information about where precisely their food is coming from Traceability is an important factor in establishing due diligence and has been a requirement of the meat industry for many years More recently, in 2011, a new ISO standard (12875) specified the information to be recorded in captured fish distribution chains, and supply chains in order to establish traceability For eggs, traceability has been a legal requirement since 2004…

Traceability in eggs

2004 - Regulations have required all Class A eggs (i.e. those sold through retail and to catering) to be marked with a code identifying

• the method of production

• country of origin

• the production establishment

This will be followed by two letters (the ISO code) denoting country of origin (e.g. 'UK') followed by a code identifying the registered production site.

So for example a Free Range egg might be stamped: 1UK99999

Best before egg dates are not a legal requirement

The code starts with a number to distinguish production method, this should be

What chefs say is important to them when buying eggs

Independent research from BEIS shows that for chefs, FRESHNESS is the most important factor when buying eggs with reassurances surrounding safety and quality coming in second and third. (see chart)

Source: BEIS 2013

However, due diligence is still front of mind as 80% of chefs list freshness as a key indicator of Quality.

Over the years there have been a number of health scares based around the presence of Salmonella bacteria in egg production in the UK.

Non-typhoidal Salmonella species are foodborne pathogens and can be found worldwide, causing diarrhoea, vomiting, nausea, fever, and abdominal pain.

Illness has been linked to a wide range of food items including, chicken, beef, pork, salad vegetables, and dairy products, eggs, and other risk factors including overseas travel.

In 1988 the then Health Minister, Edwina Currie was forced to resign after she issued a warning about Salmonella in British eggs.

A statement that "most of the egg production in this country, sadly, is now affected with salmonella" was made.

The science subsequently showed that a new strain had emerged which was transmitting from the hen to the egg.

Subsequent action to halt the decline in sales and restore confidence was initiated by the British Egg Industry Council - leading ultimately to a redefinition of standards and to the establishment of the British Lion Mark.

During the 1980s, the incidence of Salmonella in the United Kingdom rose by more than 170% driven primarily by an epidemic of Salmonella Enteritidis PT4.

As we will go on to explore, all hens destined for British Lion egg-producing flocks are vaccinated against Salmonella. A wide range of measures also have to be implemented to mitigate any danger of Salmonella entering the chain during breeding, production and transportation . But it is still a cause of concern. Between 15 and 20% of eggs consumed in the UK are imported from other countries and there is no reliable or consistent method of ensuring these eggs have been produced to the same standards.

Understanding the Lion Mark scheme

The Code of Practice for Lion eggs is managed by the British Egg Industry Council (BEIC) and independently audited to the EN45011 standard. The Code of Practice includes more than 700 auditable criteria and sets stringent requirements throughout the production chain This ensures that British Lion eggs are produced to the highest standards of quality, freshness and food safety. The Lion scheme is the only industry control programme approved to take official samples on behalf of the Government.

An End to End Approach Quality standards carefully monitored throughout the chain From breeding and movement of stock To the laying farms To the packing centres

Breeding flock controls Hygiene controls for Lion breeding flocks and hatcheries are more stringent than required by UK and EU legislation: They include: hygiene swabbing of hen houses regular microbiological monitoring of parent flocks and hatcheries slaughter of any flocks positive for Salmonella heat and/or acid treatment of feed.

Breeding flock controls All birds destined for British Lion egg-producing flocks are vaccinated against Salmonella A full hygiene monitoring programme including hygiene swabbing must be completed by pullet rearers before birds are taken onto the farm Rearing flocks are tested for Salmonella and all equipment and vehicles used for transporting pullets to the laying unit must be disinfected Records of bird movement and Salmonella testing must be kept on a unique passport There are also controls on wild birds and rodents and strict hygiene/biosecurity requirements

Breeding flock controls Feed for British Lion hens must be produced to the Agricultural Industries Confederation’s UFAS (Universal Feed Assurance Scheme) Code of Practice Feed samples and records of deliveries and usage must be kept and measures taken to prevent on-farm contamination of feed Avian ingredients are also prohibited from feed for Lion flocks Other banned ingredients include the colourant canthaxanthin, growth promoters and any raw materials likely to produce taint

Laying farms

Hygiene and Salmonella control The Code sets out detailed hygiene requirements additional to those required by UK and EU law, including • additional sampling of the farm environment and housing • thorough disinfection of farms between flocks • prevention of cross-infectioncontrol of wild birds and rodents • detailed record keeping There are specific protocols for farms if Salmonella is detected in the hygiene testing programme

Laying farms Animal Welfare The Code includes a number of animal welfare requirements which exceed those required by law. These include: • lower stocking densities on the range area for free range hens • increased nest box space • improved lighting in free range and barn houses • the banning of induced moulting • additional staff training procedures • procedures for the handling of end-of-lay hens The Code mirrors the RSPCA’s Freedom Food standards for free range and barn egg production All Lion cage eggs come from hens kept in the new larger, enriched ‘colony’ cages

Laying farms Veterinary Health Plan All Lion laying farms have to be registered with a vet and have an up-to-date veterinary health plan Time and Temperature Controls British Lion eggs are subject to tighter controls on time and temperature than required by law. British Lion eggs must be: stored below 20°C, in hygienic conditions on the farm transported to the packing centre a minimum of twice a week kept at a constant temperature below 20°C.

Laying farms

On-Farm Marking All British Lion eggs are marked on farm with the producer establishment number This shows the system of production, country of origin and the farm where the eggs were laid And it’s all traceable… The website, www.lioneggfarms.co.uk – has the functionality to trace British Lion eggs back to the farm from the code on their eggs

Packing Centres

Controls on Movements All eggs must be accompanied by written documentation for proof of identity including date of lay, type of production and farm of origin If fibre keyes trays are used, free range, barn, organic and caged eggs must be packed on different colour fibre trays for segregation purposes If plastic keyes trays are used, the accompanying documentation must be colour-coded

Packing Centres

Hygiene

Written HACCP controls must be in place at Lion egg packing centres and traceability records must be kept at all times Written cleaning schedules and rodent control procedures must be in place and strict hygiene and biosecurity observed Effective crack and blood detection must be used in the grading of British Lion eggs

Packing Centres

Testing Packing centres must only handle eggs from approved Lion egg farms At least 20 eggs per quarter must be tested from each Lion farm supplying a Lion packing centre Once again the scheme goes over and above what is required by law as egg testing is not a legal requirement

Packing Centres

Best before date and the Lion mark stamped on the shells British Lion eggs must carry a ‘best before’ date - which acts as a signal of freshness - and the Lion mark on the shell and on the pack All Lion eggs have a best-before date of no more than 27 days from lay, making them fresher than required by law

Packing Centres

Cool Chain Lion eggs must be kept between 5°C and 20°C In commercial kitchens it’s advised that British Lion eggs should be stored at a constant temperature below 20°C, away from heat sources and sunlight, and used in strict rotation.

Ban on ‘farm’ descriptions of cage-produced eggs Printing on British Lion egg boxes containing cage-produced eggs must not describe the eggs as ‘farm eggs’ or depict hens roaming free or farmyard/ countryside scenes

Results the Lion Mark scheme

In place since 1998 , the Lion scheme has now effectively eradicated Salmonella from British eggs

Nearly 90% of UK eggs are now produced within the Lion scheme and the British Lion is the UK's leading food safety mark with consumer recognition of more than 80% - double that of other comparable food quality marks.

Within two years of the Lion Code of Practice launching in 1998, human cases of Salmonella had more than halved.

In 2001 a Government committee (the Advisory Committee on the Microbiological Safety of Food) produced a report highlighting the effectiveness of poultry vaccination in reducing human Salmonella cases by more than half

Reports from the Food Standards Agency (FSA) and the Health Protection Agency (HPA) published in 2004 praised the British egg industry for the huge decline in Salmonella associated with eggs.

In 2007, the status of UK egg production was confirmed as being among the safest in the world by a report published by the European Food Safety Authority (EFSA)

In the report, several countries reported levels of Salmonella of public health significance on their flock holdings of more than 50%, while the UK figure was only 8%

By 2013 figures have shown that, in the UK, the level of Salmonella of public health significance in

laying flocks has fallen to 0.07%

Lion Quality eggs are the safest eggs you can use, but all eggs need to be handled carefully

Cracked or dirty eggs should not be used

Store eggs in a refrigerator. If this is not possible they should be stored in the coolest storage area available and orders kept to a minimum volume and regularly delivered

Eggs should be stored separately from other foods, preferably in the egg box

Eggs should be brought to room temperature before cooking

At room temperature homogenised egg provides an ideal medium for the growth of micro-organisms and it is therefore essential to avoid any risk of cross-contamination

Hands should always be washed before and after handling shell eggs

All contact surface areas (counter tops, utensils, dishes, and cutting boards) should be washed with soap and water after contact with raw eggs

Additionally, food contact surfaces should be cleaned down as part of HACCP with a sanitising agent

Cooked egg dishes should be eaten as soon as possible after cooking and, if not for immediate use, should be stored in the refrigerator

REMEMBER

Growth of salmonella can be prevented or minimised by low temperature storage

At low temperatures, Salmonella, if present, is unable to multiply

Eggs should therefore be kept at a constant temperature below 20ºC to prevent deterioration in the yolk membrane which could allow bacteria to multiply

At the time of the Salmonella and eggs scare in 1988, the Department of Health recommended that recipes for uncooked dishes involving raw eggs should be avoided, and that lightly cooked eggs should not be served to vulnerable groups

i.e. infants, pregnant women, elderly and debilitated people

However, this advice pre-dates the introduction of the British Lion scheme in 1998

Since then Salmonella has been virtually eliminated from British Lion eggs

As a result of this success, the British Egg Industry Council has amended its advice to state that Lion Quality eggs are safe to consume with soft and runny yolks even by vulnerable groups

Raw eggs present a greater risk because of the risk of cross-contamination, particularly with products that are pooled and prepared ahead of serving. It is recommended that you use British Lion egg products in place of raw eggs

Importantly, eggs are one of the 14 allergens identified in the new law which will come into force in December 2014

It’s vital that all chefs and caterers not only understand how the law will affect them but also the reasons why

As of 13th December 2014, the Food Information for Consumers Regulation

(EU FIC) will change the way allergen information appears on labels and on food that is pre packed, sold loose or served out of home

From 13th December, caterers need to be able to answer any consumer queries regarding any allergens to present in the food they serve

The New Legislation is effective across the EU

Caterers must be able to provide information on 14 allergens on all food served, either on the menu or have the information available upon request

Where the specific allergen information is not provided upfront, clear signposting to where this information could be obtained must be provided

These rules will only cover information about major allergens intentionally used as ingredients

They do not cover allergens present following accidental contact

Caterers need to ensure this information is available to all members of staff

Understanding the difference between a food allergy and

an intolerance

• Food allergy occurs when the body’s immune system mistakenly attacks a food protein

• Allergic reactions to foods vary in severity and can be potentially fatal

Symptoms may include:

• stomach upsets, rashes, eczema, itching of the skin or mouth, swelling of tissues (e.g. the lip or throat) or difficulty in breathing

• Food intolerance is simply the body’s inability to digest a particular food, which is why it is important to be aware of common types of food intolerance, such as lactose intolerance

Symptoms may include:

• abdominal cramps

• bloating and diarrhoea

• individuals with food allergies need restaurants

• to provide them with accurate information

• about ingredients so they can make informed decisions about what to order

• People with severe food allergies may experience anaphylaxis, a potentially life-threatening allergic reaction that may result in a drop in blood pressure, loss of consciousness, and even death

• If a guest is having an allergic reaction, caterers should call emergency medical services and get medical help immediately

Customers with this allergy should avoid:

All food and products that contain egg and egg derivatives

• Other names for egg on the labels : Albumin/albumen, conalbumin, egg (dried, powdered, solids, white, yolk), globulin, livetin, lysozyme, ovabumin, ovomucin, ovotransferrin, silicoalbuminate,vitellin

Food/products that contain or may contain egg:

• Eggnog, meringue, mayonnaise, egg substitutes, pasta

• Lecithin, sweets/confectionery (e.g. marzipan, nougat, marshmallows)

• Creamy sauces & salad dressings (e.g. tartare, hollandaise),

• Baked goods and baking mixes, cream-filled desserts (e.g. some ice creams, custard), drinks, glazes

• To inform the waiting staff/server/chef of dietary requirements or allergy and how severe food allergy or intolerance is

• To read menus carefully to see if there is any mention of the food you react to in the name or description of a dish

• To check with the waiter or waitress about the whole dish – for example, a pizza base may contain an unexpected ingredient

It’s important to understand that the customer needs to take responsibility too when they eat out

• To check what allergens are in the dish even if they have eaten it before; recipes and ingredients can change

• To watch out when using self-service areas

• To be aware of particular dishes such as North African, Chinese, Thai, Indian and Malaysian which have many different ingredients

• To be aware that it is common practice for a wok to be wiped between dishes as the high cooking temperatures involved kill any germs. But this doesn’t remove traces of allergens

Ingredient statement 1. List the ingredients you use in your dish in their raw state in the order

of their quantity – from highest quantity to the lowest 2. Copy the ingredient list of every processed food that they

are including 3. Write the ingredient statement for your dish in the order of the

ingredients listed in step 1 (highest quantity to the lowest)

As you create your own recipes you need to be aware of what’s required front of house should a customer ask for information You should consider the ingredient statement and the allergen statement

Allergen statement 1. You need to list, in order, the 14 food allergens if present in the dish at

the bottom in separate section. You do not need to give quantities - just the fact that there may be a trace is important enough to be mentioned

• The Lion Mark is a guarantee of the most rigorous production process and the highest standards in animal welfare

• It has ensured that Salmonella in British Lion eggs has been effectively eradicated

• All Lion Mark eggs are date-stamped for freshness

• The British Egg Industry Council has amended its advice to state that Lion Quality eggs are safe to consume with soft and runny yolks even by vulnerable groups

Be aware of the changes in the law surrounding the communication allergens in dishes to consumers and ensure that all allergens are treated back of house in HACCP process - and that risks are mitigated in recipe writing

• Food Information to Consumers Regulation (EU)1169/2011.[online] http://eur-lex.europa.eu/LexUriServ/LexUriServ.do?uri=OJ:L:2011:304:0018:0063:EN:PDF [Retrieved 1st April 2014]

• Anaphylaxis Campaign UK. Food AllergenFactsheets. [online] http://www.anaphylaxis.org.uk/what-is-anaphylaxis/our-factsheets#food[Retrieved 1st April 2014] Food Allergy and Anaphylaxis Network, 2012.

• Common Food Allergens. [Online] http://www.foodallergy.org [Retrieved 4th December 2012]

• Allergy UK. 2014 [Online] http://www.allergyuk. org/types-of-allergy-menu/types-of-allergy [Retrieved 1st April 2014]

• European Food Information Council, 2012. Focus on Food Allergens. [Online] http://www.eufic.org [Retrieved 4th December 2012, 1st April 2014]

• The Food Allergy Initiative, 2012. Food Allergies Overview. [Online] http://www.faiusa.org Retrieved 4th December 2012]

• National Health Service, 2012. Living With Allergy. [Online] http://www.nhs.uk [Retrieved 4th December 2012]

• The Anaphylaxis Campaign, 2012. Food and Catering. [Online] http://www.anaphylaxis.org.uk [Retrieved 4th December 2012]

• The British Allergy Foundation, 2012. Types of Allergies. [Online] http://www.allergyuk.org [Retrieved 4th December 2012]