Cracking FDA Egg Safety Codes

Eggs show up in many mealtime favorites – baked goods, breakfast dishes, pasta, dressings, even ice cream – and the FDA play’s the leading role in keeping everyone safe and healthy when indulging in their Sunday brunches and evening desserts.

As it is, an estimated 1.35 million people become infected with an egg-borne disease called Salmonella of which 26,500 people are hospitalized and 420 die from it every year. Without regulatory oversight of the production and consumption of eggs, this number could be a lot higher. To help bring awareness to one of the most common causes of food poisoning, Parts Town is here to enlighten your kitchen with FDA egg safety guidelines and facts.

Are Eggs Regulated by the FDA?

The FDA oversees the production, processing, cleaning, distribution and regulation of all shelled domestic eggs. Since eggs can carry a harmful bacteria called Salmonella that causes food poisoning, the FDA requires farmers with 3,000 or more laying hens to implement certain preventative measures to limit the contamination and spread of Salmonella to the general public.

Some FDA egg safety regulations include enforcing refrigeration requirements, pest control, sanitation protocols, a biosecurity program and Salmonella testing on chickens, eggs and feed.

What Are 5 Safety Precautions When Cooking with Eggs?

Whether you’re making a souffle or baking a cake, FDA egg safety is an ever-present concern. Here are the top 5 safety precautions you should follow when cooking with eggs:

1. Store Eggs at 40℉ (4.4℃)

Not only does storing eggs at 40℉ keep eggs fresher for longer, but it keeps them safe to eat. Although it’s common practice to store eggs in the dairy bin on the door of a refrigerator, it’s actually not recommended to do so.

Since the dairy bin is located on the door, it’s more prone to temperature fluctuations compared to other areas within the refrigerator. Since it’s closer to the outside ambient temperatures, warm air might sneak through weak points in the insulation.

2. Don’t Consume Raw or Undercooked Eggs

To reduce the risk of being exposed to Salmonella through egg products, you should never consume raw or undercooked eggs. If you absolutely will not be swayed to give up your sunny-side-up morning delicacy, then use pasteurized eggs, which have been heat-treated to kill bacteria and reduce the risk of foodborne illnesses.

It’s also recommended that the elderly, children and pregnant women who live with a weakened or developing immune system only consume pasteurized eggs as an additional precaution against contracting the illness.

3. Wash Surfaces that Come in Contact with Raw Eggs

Always wash any surfaces that come in contact with raw eggs–including your hands–such as countertops, bowls, cutting boards, utensils and pans with hot, soapy water to avoid cross-contamination.

4. Don’t Use Eggs Past Their Expiration Date

An expiration date is not the same as a best-by date. Best by dates mean that the product is still safe to eat after the date printed on the package, but you might experience a slight reduction in freshness and taste.

An expiration date, however, is not a recommendation, but a rule to ensure the health and safety of the consumer. Perishables, like eggs, always come with a use-by date listed on the side of the carton and preceded by the letters “EX.”

5. Test Your Eggs for Freshness

This little-known life hack can save customers a lot of tummy pain and nights spent over the toilet. Dunk your egg into a glass of water and watch what happens. If they sink to the bottom and fall on their side, they are at the height of freshness.

If they stand upright, they’re still okay to eat but know they were laid a few weeks ago and are quickly approaching their expiration date. On the other hand, If the egg floats, abandon ship! You better toss that egg as fast as an employee clears the premises at the end of their shift.

Egg Safety Rule Dates

To adhere to FDA egg safety guidelines, you should observe the following dates when storing and eating eggs:

• Raw eggs – Only store raw eggs for up to two days before cooking. Even so, eggs should be kept in a sealed container and refrigerated. However, it’s better to avoid storing eggs in their raw form by only cracking as many as you need for a recipe.


• Cooked eggs – For any leftovers containing cooked eggs, they shouldn’t take up space in your refrigerator for any longer than 4 days.


• Frozen eggs – Use or eat frozen eggs within one year after freezing. It’s always a good idea to write the date on the storage bag or container to eliminate confusion about if and when.


• Hard-boiled eggs – Even though hard-boiled eggs may still be in their shell, that doesn’t mean they will last as long as it would in its original form. Whether that hard-boiled egg is still in its shell or has been peeled, it should be eaten within the week.

How Long Do Eggs Last?

Eggs that have not been cracked can last up to 3 weeks in their original carton. However, you should always abide by the use-by date, as it’s not uncommon for there to be a delay from farm to kitchen.

Is it Safe to Use Eggs that have Cracks?

No, it is not safe to use eggs that have cracks in them. The shell of an egg acts as a protective membrane that shields against external bacteria and pathogens that can cause illness when ingested. A compromised eggshell increases the risk of contamination to an unsafe degree.

If you crack the egg during transportation or cooking, it’s safe to eat, but you should plan to use it within two days. If an omelet is not on today’s menu, you can store the shelled egg in a sealed container and refrigerate it.

With that in mind, it’s always better to err on the side of caution. When in doubt, toss the egg. At the end of the day, it’s less than 50 cents worth of wasted food as opposed to hundreds, if not thousands, in time off work, dr. visits, medicine, and in the worst case, hospitalization.