Like meat, milk, fish, and other perishable foods, eggs can be served without safety concerns when properly handled and refrigerated.

Bacteria are found everywhere in our environment -- in soil, water, animals, and insects -- so we cannot realistically eliminate all bacteria, but we can take actions to control the growth of harmful bacteria.

Bacteria need food, moisture and, above all, ideal temperature conditions to multiply. Below 4° C and above 60° C there is little or no growth. The secret to preventing bacteria from multiplying is to control these factors.

From the farm gate to the table, everyone has a role to play in keeping our food supply safe.

"Start Clean -- Stay Clean" is an egg producers' program aimed at eliminating opportunities for bacteria growth on the farm. It includes:

buying pullets, feed and supplements from suppliers with disease prevention programs in place;

setting up restricted zones -- generally the laying house, the egg collection room and the cooler where personnel movement is kept to a minimum and special clothing and cleaning procedures are established;

pressure washing and sanitizing walls, ceilings, rafters, fans, heaters, cages, drinkers, and feeders;

removing manure regularly;
monitoring and maintaining proper ventilation, air temperature and moisture levels;
frequent egg collection and quick removal of dirty, cracked or broken eggs;

storing collected eggs in a cooler or cool room at 11° to 12° C;
monitoring flock health by recording feed and water intake, rate of lay, egg quality, bird behaviour and appearance.

Agriculture and Agri-food Canada inspects all registered egg stations, focusing on plant sanitation and operating conditions.

Once you bring eggs home, refrigerate them in their cartons until ready for use. This way you protect them from possible cross-contamination from other foods and maintain their fresh quality longer. Be sure to check the carton for eggs that might have cracked in transportation and discard them.

• always wash your hands first;
  
  
• wash utensils used for raw eggs before reusing for other raw foods or cooked products ­ that includes knives and cutting boards;
  
  
• serve hot foods hot and cold foods cold;
  
  
• do not allow foods to sit at room temperature for a long period of time;
  
  
• leftovers should be refrigerated in covered containers immediately after serving;
  
  
• do not mix leftovers from the serving table with other food that is still on the stove or in the refrigerator, since the difference in temperatures can stimulate bacteria growth;
  
• use leftovers within four days.