Those of you who are old enough to remember the late 1980s will recall the outcry over runny eggs, brought to our attention by the then Health Minister, Edwina Currie. There had been a surge in Salmonella cases which were being attributed to people eating runny eggs – at a time when egg and soldiers was a national favourite for breakfast. 

The new strain of Salmonella was infecting chicken ovaries, meaning that boiling the egg to kill any Salmonella on the outside was no good anymore – they needed to be cooked all the way through. But try getting a toast soldier into a hard-boiled egg! 

The egg industry faced devastation, but they rallied to produce solutions to the problem by introducing a series of interventions in a Code of Practice, and the British Lion Egg was born (or hatched)! The industry worked incredibly hard to produce a series of control measures throughout the chain – from laying flocks through to the final consumer, including a vital Salmonella vaccination programme. Since then, the Codes have been regularly reviewed and updated, always increasing the standards and ensuring the safety of British Lion eggs.  

From 2017, it was accepted that British Lion or equivalent eggs could be eaten undercooked and raw, even by vulnerable groups according to the Food Standards Agency (FSA), following a report from the Advisory Committee for the Microbiological Safety of Food. It’s worth noting that “Laid in Britain” branded eggs, whilst not produced under the Lion Code, are now also considered as an alternative by the FSA. 

British Lion eggs are stamped on the egg with the Lion, the code of the producer and the best before date. If this is not the case, then you do not have the Lion protection. 

But what does this mean to hospitality? Before 2017, advice had been to cook eggs thoroughly or to use pasteurised eggs. Now, if a business used British Lion eggs, they could serve undercooked eggs to the public, even those who are vulnerable. Quite a game changer for many businesses.  

Food Safety Management Systems 

Many businesses now will therefore prescribe in their Food Safety Management Systems that only British Lion eggs can be purchased. But if you don’t have this policy, you need to make sure that you have adequate controls in place to prevent the hazard of Salmonella – mainly cooking thoroughly and protecting against cross-contamination. 

Don’t get caught out! 

• If you prescribe British Lion eggs in your policy, but use non-Lion eggs at any point (maybe a shortage of supply) you’re contravening your own HACCP based system and may be putting customers at risk unless of course you take (and document) actions such as cooking eggs all the way through. 

• Check the boxes – outer packaging may say “UK” but unless it is Lion on the egg itself, it is not a British Lion egg and may not be safe from Salmonella. Foreign eggs, for example those from Poland or Spain have been implicated in outbreaks, so always check for the Lion and the UK mark on the egg itself! 

• Don’t be tempted to buy a cheap box of eggs! Check where it has come from first – the consequences of getting this wrong could be and harmful to guests and your business 

Consequences of getting this wrong 

• You put customers at greater risk of Salmonella poisoning 

• Enforcement action could be taken if you aren’t controlling hazards sufficiently 

• Your food hygiene rating could be affected 

A recent survey of 111 caterers by the British Egg Industry Council found that around 18% did not use British Lion eggs – these businesses need to cook their eggs thoroughly and take other precautions about cross-contamination. Furthermore, 38% didn’t know that imported eggs should not be served runny to vulnerable groups. 

Thanks to the British Egg Industry Council 

When using pasteurised eggs, consider opting for British Lion egg products, as these eggs start off cleaner. That means the pasteurisation is much more effective as pasteurisation, unlike sterilisation, only reduces bacterial levels rather than completely eliminating them. Additionally, choosing British Lion eggs helps avoid other risks, for example chemical contamination from pesticides, making them a generally safer option. In short, British Lion eggs make your life easier and safer!  

In conclusion, using British Lion eggs in the hospitality industry is vitally important – these eggs represent a gold standard in food safety and reliability, thanks to rigorous control methods. Choosing British Lion eggs means you can serve eggs confidently to anyone cooked any way, including runny eggs to vulnerable groups! This improves the trust between you and your customers and makes sure you stay compliant with food safety regulations. Incorporating British Lion eggs into your food safety management systems is a proactive step forwards in keeping your customers safe and your reputation robust. 

Dr Lisa Ackerley is one of the UK’s leading high-profile safety experts, and is currently the chair of Food Alert’s Technical Advisory Board. She spent 11 years at the Royal Society for Public Health and has held numerous other positions in the industry, even winning awards for her contribution to food hygiene. 

If you’d like to talk to a member of the Food Alert team about anything you’ve read in this article, or any other food safety or health & safety issues, call us on 020 7244 1900 or visit our contact page to request a callback.