Survey of Egg Usage in the Irish Hotel, Restaurant and Commercial Catering Industry May 1999 - Food Safety Authority of Ireland 1999
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Survey of
Egg Usage in the Irish Hotel,
Restaurant and Commercial
Catering Industry
May 1999
Food Safety Authority of Ireland 19992
Acknowledgements
The expertise and direction provided by John Linnane from DIT Cathal Brugha
Street College Dublin, is very much appreciated. The Authority also extends it’s
gratitude to Henry O’Neill of the Irish Restaurants Association, John Power from
the Irish Hotels Federation and Helena O’Brien from the Catering Management
Association for all their co-operation and support. Thanks also to the members
of all of the above associations and attendees at the RDS Catering Exhibition
who took the time to fill in the questionnaire.
iTable of Contents
Table of Contents................................................................................................ii
Table of Figures……………………………………………………………………….iv
Main Recommendation......................................................................................vi
Executive Summary..........................................................................................vii
1 Introduction ......................................................................................................1
1.1 Introduction..................................................................................................2
1.2 Egg Quality Assurance Scheme..................................................................2
1.3 The Food Safety Authority of Ireland...........................................................3
1.4 The Survey ..................................................................................................4
2 Results .......................................................................................................5
2.1 Overall Response Rates ..........................................................................6
2.1.1 Categories of establishments................................................................6
2.1.2 Position of employment.........................................................................7
2.1.3 Region ..................................................................................................9
2.2 Usage of fresh shell eggs ..........................................................................10
2.2.1 Respondents using fresh shell eggs ...................................................10
2.2.2 Categories of establishments..............................................................11
2.2.3 Regional use.......................................................................................12
2.2.4 Quantity used......................................................................................13
2.3 Usage of Pasteurised Egg.........................................................................15
2.3.1 Respondents using pasteurised egg...................................................15
2.3.2 Categories of establishment ...............................................................16
2.3.3 Regional use.......................................................................................17
2.3.4 Quantity used......................................................................................18
2.3.5 Changing to pasteurised egg ..............................................................19
2.3.6 Reasons for changing to pasteurised egg...........................................21
2.3.7 Pasteurised egg restricting menu .......................................................21
2.3.8 Organoleptic quality of pasteurised egg..............................................22
ii2.4 Responses to the Egg Quality Assurance Scheme ...................................24
2.5 Awareness of Salmonella in eggs .............................................................27
2.5.1 Bacteria associated with eggs ............................................................27
2.5.2 Where Salmonella can be found.........................................................30
2.5.3 Risk of Salmonella ..............................................................................32
2.5.4 Salmonella controlled flocks ...............................................................34
2.6 Food Safety Management .........................................................................36
2.6.1 Hazard Analysis Critical Control Point ................................................36
2.6.2 Written hygiene policy.........................................................................38
2.6.3 Hygiene training..................................................................................39
3 Conclusions ...................................................................................................41
3.1 Usage of fresh shell egg............................................................................42
3.2 Usage of pasteurised egg .........................................................................43
3.3 Changing to pasteurised egg.....................................................................44
3.4 Egg Quality Assurance Scheme................................................................45
3.5 Awareness of salmonella in eggs ..............................................................45
3.6 Food Safety management .........................................................................46
3.6.1 HACCP/Written Hygiene Policy ..........................................................46
3.6.2 Training...............................................................................................47
3.6.3 Education............................................................................................47
Appendix i (Advice for Caterers - Salmonella and Egg Safety Factsheet)...48
Appendix ii (Questionnaire) .............................................................................50
Appendix iii (The Irish Egg Industry Factsheet).............................................55
Appendix iv (Statutory Requirements)............................................................57
iiiTable of Figures
Figure 1 Response rate by category of establishment .........................................6
Figure 2 Response rate by position of employment .............................................8
Figure 3 Regional response rate ..........................................................................9
Figure 4 Usage of fresh shell eggs.....................................................................10
Figure 5 Usage of fresh shell eggs per establishment .......................................11
Figure 6 Regional use of fresh shell eggs ..........................................................13
Figure 7 Quantity of fresh shell eggs used.........................................................14
Figure 8 Usage of pasteurised egg ....................................................................15
Figure 9 Usage of pasteurised egg per establishment .......................................16
Figure 10 Regional use of pasteurised egg........................................................18
Figure 11 Quantity of pasteurised egg used ......................................................19
Figure 12 Establishments changing to pasteurised egg.....................................20
Figure 13 Reasons for changing to pasteurised egg..........................................21
Figure 14 Pasteurised egg restricting menu.......................................................22
Figure 15 Pasteurised egg changing organoleptic properties ............................23
Figure 16 Egg Quality Assurance Scheme (E.Q.A.S.) .......................................24
Figure 17 Egg Quality Assurance Scheme alleviating customers fears .............25
Figure 18 Egg Quality Assurance logo...............................................................26
ivFigure 19 Bacteria associated with eggs............................................................27
Figure 20 Respondents by occupation associating bacteria and eggs...............28
Figure 21 Respondents with training associating bacteria and eggs..................29
Figure 22 Where salmonella can be found.........................................................30
Figure 23 Respondents with training indicating where
Salmonella can be found....................................................................31
Figure 24 Respondents with training indicating the risk of Salmonella...............32
Figure 25 Respondents by position of employment indicating the
risk of Salmonella...............................................................................33
Figure 26 Overall percentage of respondents sourcing eggs from
Salmonella controlled flocks...............................................................34
Figure 27 Establishments sourcing eggs from Salmonella
controlled flocks .................................................................................35
Figure 28 Establishments with a HACCP system...............................................36
Figure 29 Establishments identifying eggs as a potential hazard.......................37
Figure 30 Establishments with a written hygiene policy .....................................38
Figure 31 Respondents who received hygiene training......................................39
Figure 32 Respondents by occupation that received hygiene training ...............40
vMain Recommendation
! Caterers using fresh shell eggs in uncooked or semi-cooked dishes are
advised to source their eggs from Salmonella controlled flocks
produced under the Bord Bia Egg Quality Assurance Scheme.
Alternatively, caterers should use pasteurised eggs in such dishes.
(See appendix i for the Advice for Caterers - Salmonella and egg safety
factsheet).
Significant proportions of establishments are currently using fresh shell eggs in
uncooked egg dishes (e.g. mayonnaise or mousse) as well as in semi-cooked
egg dishes (e.g. Hollandaise or similar sauces). There is an increased risk of
contracting Salmonella from fresh shell eggs and their products where increased
quantities of fresh shell eggs are being used, such as in catering premises.
Pasteurised egg should ideally be used where there is large-scale food
production of uncooked and semi-cooked egg dishes in order to eliminate the risk
of Salmonella.
However, in light of the survey it is evident that there is a genuine awareness of
this risk but equally a genuine reluctance by caterers to use pasteurised egg in
these high-risk dishes. Some caterers are even willing to remove these high-risk
products from their menus rather than use pasteurised egg. The Food Safety
Authority of Ireland aims to ensure that food complies with legal requirements or
appropriate recognised codes of practice. Therefore, in the interests of
consumer protection and in keeping with the findings of the survey, caterers are
advised to source their fresh shell eggs from reputable suppliers with Salmonella
controls in place, such as suppliers implementing the Bord Bia code of practice
for eggs.
This voluntary code of practice for eggs covers both their production and
packaging. The survey highlighted the wish of caterers to revert to using safe
fresh eggs. The main focus of the Egg Quality Assurance Scheme is to deliver
these safe fresh shell eggs.
The consumption of fresh shell eggs and fresh shell egg products such as home-
made mayonnaise, mousses, ice-cream, tira-misu, baked Alaska and sauces,
e.g. Hollandaise sauce, should be avoided by vulnerable groups such as the
elderly, young infants, pregnant women or those with any form of poor health.
viExecutive Summary
This report contains the findings from a survey on egg usage in the Irish Hotel,
Restaurant and Commercial Catering Industry. In its role as a consumer
protection agency, the Food Safety Authority of Ireland undertook to explore the
current level of use of fresh shell eggs and pasteurised egg in the Irish catering
industry. The surveys were distributed throughout Ireland during February 1999
to the members of The Restaurants Association of Ireland, The Catering
Management Association and The Irish Hotels Federation. In addition, a stand
was also set up at the RDS during the National Catering Exhibition 1999 and
attendees requested to take part in the survey.
The following is a list of some of the key findings:
Fresh shell eggs
# Considering the risks associated with the usage of fresh shell eggs, high
percentages of all establishments use fresh shell eggs in uncooked (26%)
and semi-cooked (43%) egg dishes.
# The main users of fresh shell eggs are small and medium sized hotels and
restaurants in uncooked and semi-cooked dishes, from approximately ¼
(25%) to less than ½ (48%) of respondents in these categories.
Pasteurised egg
# Low percentages of all establishments use pasteurised egg in uncooked
(26%) and semi-cooked egg dishes (21%).
# The main users of pasteurised egg are large hotels and restaurants in
uncooked egg dishes (43% and 37% respectively) and in semi-cooked egg
dishes (41% and 29% respectively).
# Only 4% of small restaurants are using pasteurised egg in uncooked or semi-
cooked egg dishes.
Salmonella controlled flocks
# 80% source their eggs from Salmonella controlled flocks.
viiChanging to pasteurised egg
# Approximately 1/3 (34%) of all establishments changed to using pasteurised
egg in uncooked egg dishes and 28% in semi-cooked egg dishes.
# 97% of respondents who changed to pasteurised egg did so for safety
reasons.
Perceptions of pasteurised egg
# Significant proportions, 33% to 42%, of all establishments in all categories of
premises indicated that pasteurised egg restricts their menu.
# 12% to 17% of all establishments perceived that pasteurised egg impairs the
organoleptic quality of the product.
Egg Quality Assurance Scheme
# 72% of all establishments responding to the Scheme would use fresh shell
eggs if there was an Egg Quality Assurance Scheme.
Awareness of Salmonella
# 86% of respondents were aware that Salmonella could be present inside the
egg.
# Only 47% were aware there was a risk from Salmonella on the outside of the
eggshell.
HACCP
# 41% of all respondents indicated they have a HACCP system in place, with
approximately two thirds of the large hotels, restaurants and commercial
caterers presenting the highest implementation rate.
# Out of the total number or respondents only a very small proportion, 9%, of
medium hotels and restaurants identified eggs as a potential hazard.
viii1 Introduction
ix1.1 INTRODUCTION
Ireland is one of four EU member states (along with Sweden, Finland and
Denmark) which have an EU approved Salmonella Plan. Under the plan all
farms are tested and monitored by the Department of Agriculture and Food and
any egg laying flocks with confirmed Salmonella infections are slaughtered
immediately.
A number of foodborne outbreaks during the summer months of 1998 were
associated with the consumption of fresh shell eggs and fresh shell egg products.
The source of the eggs from four of the outbreaks was traced to flocks from
Northern Ireland. Eggs produced under the Republic of Ireland Salmonella
Control Programmes were not implicated.
The risk of contracting Salmonella from table eggs in the Republic of Ireland
appears to be small but as a precautionary measure consumers were advised to
cook all eggs and egg dishes thoroughly before consumption. However, there is
an increased risk associated with large-scale food production in the catering
industry due to the large volumes of eggs that are used. One egg infected with
Salmonella could contaminate a whole batch and these bacteria could
subsequently multiply to fatal levels in foods that are left unrefridgerated, for
example, food at buffets. All caterers were therefore advised by the Food Safety
Authority of Ireland to use pasteurised egg in all raw egg dishes.
1.2 EGG QUALITY ASSURANCE SCHEME
Subsequent to the foodborne outbreaks in 1998 and as a result of the increasing
association between Salmonella and eggs, An Bord Bia in association with the
Irish egg industry developed Ireland’s first Quality Assurance Scheme for eggs.
This Egg Quality Assurance Scheme was launched in March 1999 and lays down
quality assurance requirements that must be adhered to by the participants, from
producer to packer, in order to minimise the risk to consumers.
xThis is a voluntary code of practice, with enhanced Salmonella controls, which
covers all aspects of egg production (including hygiene, disease control and flock
welfare) as well as packaging. During the production stage the Salmonella
controls are built around the sourcing of pre-lay birds from approved sources with
the relevant documentary evidence. Product identification and traceability is the
key element of the packer’s requirements. This ensures that if there is any
breach of the quality chain the product can be traced back to the farm of origin.
The Egg Quality Assurance Scheme is designed to build on the general high
health status of the country’s egg laying flocks with the main focus of delivering
SAFE eggs to consumers and caterers alike. The Scheme incorporates
recognised international Quality Management Systems, Hazard Analysis Critical
Control Point (HACCP) and EU derived legislation. All eggs produced under the
Scheme will be stamped with the Quality Assurance logo.
1.3 THE FOOD SAFETY AUTHORITY OF IRELAND
The Food Safety Authority of Ireland is an independent science-based body
dedicated to protecting public health and consumer interests in the area of food
safety and hygiene. The principal function of the Authority is to take all
reasonable steps to ensure that food produced, distributed or marketed in the
State meets the highest standards of food safety and hygiene. It also aims to
ensure that food complies with legal requirements, or where appropriate with
recognised codes of good practice.
The Food Safety Authority of Ireland ultimately aims to ensure that all eggs
produced in Ireland will be from “Salmonella free flocks” thus raising the standard
of egg production to equal that of the Salmonella free eggs produced in
Scandinavia. The Egg Quality Assurance Scheme was therefore welcomed by
the Food Safety Authority of Ireland with its endeavours to deliver SAFE eggs
from producers and packers to retail, catering and other outlets.
xi1.4 THE SURVEY
The Food Safety Authority of Ireland commissioned a survey among the hotels,
restaurants and commercial caterers throughout Ireland with the core objective of
establishing the current level of use of fresh shell eggs and pasteurised egg in
the Irish catering industry.
Whilst identifying the patterns and preferences among the catering industry, it
was also the intention of the survey to ascertain if the catering industry would be
confident in using fresh eggs again if they were sourced from the Bord Bia Egg
Quality Assurance Scheme.
The aim of the survey was twofold in that not only did it attempt to discover the
broad facts on egg usage in the Irish catering industry but also to highlight the
risk of Salmonella in eggs and the current policies that are in place by the
regulatory authorities. Therefore a factsheet on the Irish Egg Industry was sent
out in accompaniment to the questionnaire. (See Appendix ii and iii for the
questionnaire and factsheet respectively). To ensure a good response the
questionnaires were anonymous and a pre-paid envelope provided. A 32%
response rate was achieved.
In total 1,670 surveys were distributed throughout Ireland to the members of The
Restaurants Association of Ireland, The Catering Management Association and
The Irish Hotels Federation during February 1999. In order to disseminate the
questionnaire further amongst the catering trade, a stand was set up at the RDS
Catering Exhibition from February 22nd to 25th 1999. Attendees were requested
to take part in the survey as well as being provided with food safety literature.
The information provided by all of the respondents is of great value to the Food
Safety Authority of Ireland and subsequently to the Irish catering industry itself.
The Food Safety Authority has considered the opinions expressed by the
industry during the course of the survey and a key recommendation has been
made in line with these findings. The Authority will ensure that the appropriate
policies are put in place to reassure the food industry and consumers alike of the
safety of Irish eggs.
xii2 Results
xiii2.1 OVERALL RESPONSE RATES
2.1.1 Categories of establishments
The types of establishments surveyed were divided into one of seven categories
as follows:
# Small hotels - less that 20 rooms (including guesthouses and bed and
breakfasts etc.)
# Medium hotels - 21 to 100 rooms
# Large hotels - greater than 100 rooms
# Small restaurants - less than 30 seats (including coffee shops etc.)
# Medium restaurants - 31 to 100 seats
# Large restaurants - greater than 100 seats
# Commercial Caterers
Of the 1,670 surveys disseminated (excluding the surveys distributed at the RDS
Catering Exhibition) approximately 820 were sent to hotels, 590 to restaurants
and 260 to commercial caterers. The majority of respondents, 27%, were from
medium sized restaurants (figure 1). Small and medium sized hotels were also
well represented with an 18% and 20% response rate respectively.
Figure 1 Response rate by category of establishment
100
Percentage
50
27 25
20
18
9 9 10
4
0
H o te l (1 -2 0 ro o m s) H (2 1 -1 0 0 ) H (> 1 0 0 ) R e sta u ra n ts R (3 1 -1 0 0 ) R (> 1 0 0 ) C o m m .C a te re r O th e r
(1 -3 0 s e a ts)
C a te g o ry o f e s ta b lis h m e n t
xivThe total percentage of respondents in all categories of establishments amounts
to more than 100%, as some establishments indicated that they were in more
than one category. For example, a number of hotels indicated that they were in
the business as both a hotel as well as a restaurant. This reflects the high
response rate from medium sized restaurants (even though more hotels were
surveyed) in that some medium sized hotels also provided a restaurant service.
The larger establishments, hotels with greater than 100 rooms and restaurants
catering for greater than 100 customers, were not as well represented, with both
having a 9% response rate. A similar figure of 10% of establishments
responding to the survey were in the category of commercial caterer. This may
reflect the fact that fewer types of these larger establishments are in existence.
Small-scale restaurants were the establishments with the least number of
respondents (4%). This may be attributed to the fact that the smaller enterprises
were not affiliated to any of the Associations that the survey was sent out
through. It would have been expected that responses from a number of such
establishments should have been obtained at the RDS Catering Exhibition. It is
possible, however, that small-scale establishments may not have been as well
represented at the exhibition because they are subject to additional pressures
such as small numbers of staff and/or managers to look after the business and
many more would not be located in the Dublin catchment area.
2.1.2 Position of employment
Respondents were divided into four job categories: chef, owner, manager or
other. From the total number of respondents more than half (52%) were in the
position of chef (figure 2). One quarter of respondents were owners (25%) and a
similar percentage of managers (23%) responded to the questionnaire. Again
the total percentage of respondents in the various job categories, as outlined,
does not total 100%. This is as a result of a high proportion of respondents
indicating they were in more than one category of job, in that they had more than
one function or duty e.g. chef/owners or owner/managers.
xvFigure 2 Response rate by position of employment
10 0
Percentage
52
50
25
23
17
0
OW NER M ANAGER CHEF O TH ER
P o sitio n o f e m p lo y m en t
It was the intention that representatives from all job categories were included in
the survey. The postal questionnaires targeted members of management of
either catering or purchasing positions. Some of these questionnaires were
given to those who usually prepared the egg-based dishes, such as pastry chefs.
Reponses from the exhibition were predominantly from chefs or those working
directly in the kitchen area. In addition, as already mentioned, a lot of the chefs
also functioned as the owner or manger, which may be responsible for the
apparent increase in the response rate from those in the ‘chef’ category.
The remainder of respondents in the category ‘other’ (17%) tended to be in
various managerial or other chef positions or were either catering instructors or
consultants.
xvi2.1.3 Region
The response rate varied somewhat throughout the country (figure 3). The
largest response was from the Leinster area (42%). The majority of the
establishments surveyed were not however, based in Leinster. The members
surveyed from the two biggest catering associations (The Irish Hotels Federation
and The Restaurants Association of Ireland) were fairly evenly distributed
throughout the Republic. The majority of the commercial caterers however
appeared to be mainly Dublin based.
Smaller percentages of respondents were from Munster (27%) and Connacht
(16%). Only 6% of respondents were from Ulster but a very small percentage of
catering establishments from Ulster are members of the Republics Catering
Associations. The majority of respondents from Ulster may have attended the
Catering Exhibition in Dublin. A total of 9% did not respond to this question.
Figure 3 Regional response rate
100
Percentage
50
42
27
16
9
6
0
U LS TER M U N S TE R LE IN S TER CONNACHT UNKNOW N
R eg ion
xvii2.2 USAGE OF FRESH SHELL EGGS
2.2.1 Respondents using fresh shell eggs
Approximately ¼ (26%) of all establishments surveyed are using fresh shell eggs
in uncooked dishes, such as cold desserts, and just under ½ (43%) are using
them in semi-cooked dishes, such as slightly heated sauces. The majority of
establishments are using fresh eggs in fully cooked dishes (89%). (Figure 4).
Figure 4 Usage of fresh shell eggs
10 0
89
75
Percentage
50
43
26
25
0
U N C O O K E D D IS H E S S E M IC O O K E D D IS H E S F U LLY C O O K E D D IS H E S
T y p e o f d ish
xviii2.2.2 Categories of establishments
The general trend for all categories of establishments was that the least
percentage use fresh shell eggs in uncooked egg dishes with an increasing
amount of establishments using them in semi-cooked dishes. The highest
proportions of all establishments in each category of premises use fresh shell
eggs in fully cooked dishes.
When divided into the various types of establishments, the highest percentage of
establishments using fresh shell eggs in uncooked dishes was small restaurants
with 35% (figure 5). Slightly more than a quarter of all small hotels surveyed
(29%), medium sized hotels (25%) and medium sized restaurants (30%) also
indicated using fresh shell eggs in uncooked egg dishes. One fifth (20%) of the
commercial caterers use fresh shell eggs in uncooked egg dishes whereas the
larger undertakings, hotels and restaurants, tended to use very little fresh shell
eggs in uncooked dishes (10%).
Figure 5 Usage of fresh shell eggs per establishment
100
89 90
88 87
84 84
80
70
60
Percentage
48 48
45
39
40 37
35 35
33
29 30
25
20
20
10 10
0
H o te l (1 -2 0 ro o m s) H (2 1 -1 0 0 ) H (> 1 0 0 ) R e sta u ra n ts R (3 1 -1 0 0 ) R (> 1 0 0 ) C o m m .C a te re r
(1 -3 0 se a ts)
C ateg ories o f
E stab lish m en t
F R E S H S H E LL E G G IN U N C O O K E D D IS H E S F R E S H S H E LL E G G IN S E M IC O O K E D D IS H E S F R E S H S H E L L E G G IN F U L LY C O O K E D D IS H E S
xixA greater percentage of establishments used fresh shell eggs in semi-cooked
egg dishes than in uncooked dishes. There were no major differences of use
among the different categories of establishments with approximately one third to
one half of establishments using fresh shell eggs in semi-cooked dishes. The
lowest figure of usage was for commercial caterers, large hotels and large
restaurants (as was for the use of fresh eggs in uncooked dishes) where only
33%, 35% and 37% respectively use fresh shell eggs in semi-cooked dishes.
Small and medium sized hotels (45% and 46%) and small and medium
restaurants (39% and 48%) used more fresh shell eggs in semi cooked dishes.
There were no major differences in the use of fresh shell eggs in fully cooked egg
dishes among the various categories of establishments apart from small
restaurants with the lowest usage rate of 70%. This may reflect the fact that
some coffee shop businesses or sandwich bars do not prepare fully cooked egg
dishes apart from buying in pre-prepared egg ingredients. The remaining
establishments generally had a very high usage rate of fresh shell eggs in fully
cooked dishes as would be expected (between 84 and 90%).
2.2.3 Regional use
There was a similar general trend for the total number of respondents by region
using fresh shell eggs in uncooked, semi-cooked and fully cooked dishes as
there was for the use of fresh shell eggs according to establishment type. That is
to say that the percentage of use of fresh eggs increased from uncooked to semi-
cooked and fully cooked dishes in all regions of the country. (Figure 6).
Leinster, Ulster and Connacht use similar amounts of fresh shell eggs in
uncooked egg dishes (19%, 15%, 18% respectively) whilst the highest figures
were recorded for Munster (34%). In semi-cooked dishes there is a similar
pattern of use throughout all the regions Leinster 35%, Ulster 42%, Munster 45%
and Connacht 41%. Fresh egg usage in fully cooked egg dishes was high and
also quite similar throughout the country (Leinster 87%, Ulster 79%, Munster
90% and Connacht 78% respectively).
xxFigure 6 Regional use of fresh shell eggs
100
90
87
81
79 78
75
Percentage
50 45 45
42 41
38
35
34
25
19 18
15
0
LE IN S T E R U LS T E R M UNSTER CONNACHT UNKNOW N
R eg io n
F R E S H S H E LL E G G IN U N C O O K E D D IS H E S F R E S H S H E LL E G G IN S E M IC O O K E D D IS H E S F R E S H S H E LL E G G IN F U LLY C O O K E D D IS H E S
2.2.4 Quantity used
For the total number of establishments surveyed over half (52%) indicated that
they used between 1 and 5 dozen eggs per day, 30% used between 6 and 10
dozen per day and 3% did not use fresh shell eggs at all.
When the quantity of fresh eggs used per day is analysed by establishment type,
the majority of small and medium hotels, medium sized restaurants and
commercial caterers use between 1 and 5 dozen fresh shell eggs per day.
(Figure 7). (Figures are not shown for all categories of establishments as the
quantities of eggs used are very small). They also all used varying smaller
percentages of other quantities of fresh shell eggs. An overwhelming majority of
small hotels, 79%, and 60% of medium sized restaurants used 1 to 5 dozen fresh
shell eggs per day.
Commercial caterers generally used larger quantities than all other
establishments, 20% of which used more than 20 dozen per day.
xxiFigure 7 Quantity of fresh shell eggs used
100
79
75
60
Percentage
50
34
29 29
25 22
20
18
14 15
12 12
9
7 6 7
5
3 3 1 3 2 2
1 1 0 1 0
0
H otel (1-20 room s) H (21-10 0) R (31 -100) C om m .C ate re r
C ate g o ries o f E stab lish m en t
NONE 1-5 D O Z . 6-10 D O Z . 11-15 D O Z . 16-20 D O Z . > 20 D O Z . D O N 'T K N O W
xxii2.3 USAGE OF PASTEURISED EGG
2.3.1 Respondents using pasteurised egg
Only a small percentage of all establishments use pasteurised egg in any of their
dishes whether they are uncooked, semi-cooked or fully cooked (figure 8). A
significantly low percentage (26%) of all the establishments surveyed use
pasteurised egg in uncooked dishes and only 21% indicated using pasteurised
egg in semi-cooked dishes. 14% of establishments indicated using pasteurised
egg in fully cooked dishes.
Thus, a reasonably high percentage (14%) are using pasteurised egg in fully
cooked dishes considering that it would not be necessary to use pasteurised egg
in such dishes for safety reasons. Whereas only minorities (26%) of
establishments are using it in uncooked egg dishes even though they were
advised to do so for safety purposes.
Figure 8 Usage of pasteurised egg
100
75
Percentage
50
26
25 21
14
0
U N C O O K E D D IS H E S S E M IC O O K E D D IS H E S F U L L Y C O O K E D D IS H E S
T y p e o f d is h
xxiii2.3.2 Categories of establishment
The general trend for both medium and large hotels and restaurants was that the
highest percentages use pasteurised egg in uncooked egg dishes. A decreasing
amount of establishments use it in semi-cooked dishes and the lowest
percentage in fully cooked egg dishes (figure 9). However, small hotels use less
pasteurised egg in uncooked dishes than in semi-cooked dishes and commercial
caterers use more pasteurised egg in fully cooked than in semi-cooked egg
dishes. Small restaurants use the same amount (very little, 4%) pasteurised egg
in all egg dishes whether uncooked, semi-cooked or fully cooked.
Figure 9 Usage of pasteurised egg per establishment
100
80
60
Percentage
43
41
40 37
32 31
29 27
21 20 22 22
18 20
20
10 11 11
7
4 4 4 4
0
H o te l (1 -2 0 ro o m s ) H (2 1 -1 0 0 ) H (> 1 0 0 ) R e s ta u ra n ts R (3 1 -1 0 0 ) R (> 1 0 0 ) C o m m .C a te re r
(1 -3 0 s e a ts )
C a te g o rie s o f E s ta b lis h m e n t
P A S T E U R IS E D E G G S IN U N C O O K E D D IS H E S P A S T E U R IS E D E G G S IN S E M IC O O K E D D IS H E S P A S T E U R IS E D E G G S IN F U L L Y C O O K E D D IS H E S
xxivThe highest figure of use of pasteurised egg was 43% of the large hotels and
37% of large restaurants in uncooked egg dishes. Medium sized establishments
use slightly less pasteurised egg in uncooked dishes (32% and 31% for medium
hotels and restaurants respectively) and the smaller establishments as would
have been expected, use the least amount of pasteurised egg in such dishes
(7% and 4% for small hotels and restaurants respectively). 27% of commercial
caterers use it in uncooked products.
Pasteurised egg in semi-cooked dishes mirrored its use in uncooked egg dishes
in that large hotels and restaurants (41% and 29%) use the most and the
medium sized establishments (medium hotels and restaurants 21% and 22%
respectively and commercial caterers 20%) are using slightly less. The small
hotels and restaurants use very little pasteurised egg in semi-cooked dishes.
There were no major differences in the percentage of pasteurised egg used by
the various catering establishments in fully cooked dishes and the figures are
generally low (less than 22%), also as would have been expected. However, if
the premises are using pasteurised egg already in uncooked and semi-cooked
dishes they may be more inclined to use it also in some fully cooked dishes e.g.
pastries, due to ease of handling.
2.3.3 Regional use
Overall the highest percentage of use for pasteurised egg by region was in
uncooked egg dishes. Subsequently the percentage decreases from uncooked
egg dishes to semi-cooked to fully cooked dishes, as would have been expected
(figure 10).
Establishments in the Leinster and Munster region have the highest use of
pasteurised eggs in uncooked egg dishes with 27% of respondents using it in
both regions. Similar but lower figures of use were obtained for Ulster and
Connacht (21% and 22% respectively).
xxvThe percentage of pasteurised egg used in semi-cooked dishes by region was
slightly lower than in uncooked dishes. However, the figures reported were
similar throughout all the regions (Leinster 22%, Ulster 21%, Munster 20% and
Connacht 16%). The lowest figures noted for the use of pasteurised egg were in
fully cooked egg dishes with the percentages only slightly varying throughout the
country (Leinster 16%, Ulster 9%, Munster 7% and Connacht 12%).
Figure 10 Regional use of pasteurised egg
100
75
Percentage
50
27 27
25 22 21 21 22
20
16 16
12
9
7
0
L E IN S T E R U LS TER M UNSTER CONNACHT
R e g io n
P A S T E U R IS E D E G G S IN U N C O O K E D D IS H E S P A S T E U R IS E D E G G S IN S E M IC O O K E D D IS H E S
P A S T E U R IS E D E G G S IN F U L L Y C O O K E D D IS H E S
2.3.4 Quantity used
62% of all respondents indicated that they did not use pasteurised egg at all.
When divided into establishment type, all establishments indicated a high level of
non-usage, 80% in small hotels and 50%, 53% and 46% in medium sized hotels
and restaurants and commercial caterers respectively. (Figure 11). (Figures are
not shown for all categories of premises due to the very small quantities used).
xxviFigure 11 Quantity of pasteurised egg used
100
81
80
60
Percentage
53
50
46
40
28
26
20
20
15
8
4 3 4
1 1 2
0
0
H otel (1-2 0 roo m s) H (21-100 ) R (3 1-1 00 ) C o m m .C ate rer
C a te g o ries o f E s ta b lis h m e n t
NONE 1 -5 K G 6-10 K G 1 -15 K G
Medium sized establishments (28% of medium hotels, 26% of medium
restaurants and 20% of commercial caterers) use between 1 and 5kg of
pasteurised egg per day. Commercial caterers tended to use larger quantities of
pasteurised egg with 12% using between 6 and 10 kg per day as opposed to 1%
of small hotels and 4% and 3% of medium sized hotels and restaurants
respectively.
2.3.5 Changing to pasteurised egg
From the total number of respondents approximately only one-third (34%)
changed to using pasteurised egg in uncooked egg dishes, 28% changed in
semi-cooked dishes and 14% in fully cooked dishes. When analysed by
establishment type, out of the total number of respondents over half (51%) of
medium sized hotels changed to using pasteurised egg in uncooked egg dishes
(figure 12).
xxviiFigure 12 Establishments changing to pasteurised egg
100
75
Percentage
51
50 45
43
38 39
36 37
31
27
25 22
20 20
16 16 18 16 16
9
3
0 0
0
H o tel (1-20 room s) H (21-1 00) H (> 1 00) R estau rants R (31 -100) R (> 100) C om m .C a tere r
(1 -30 sea ts)
C ateg o rie s o f E stab lish m e n t
U N C O O K E D D IS H E S S E M I C O O K E D D IS H E S F U LLY C O O K E D D IS H E S
Less than half, 43%, of large hotels and 38% and 37% of medium and large
restaurants respectively, also changed to using pasteurised egg in uncooked
dishes. Just over a quarter (27%) of commercial caterers changed to
pasteurised egg as well as a small percentage of small hotels (16%) and a very
small percentage of small restaurants (9%).
Similar but slightly less establishments changed to using pasteurised egg in
semi-cooked dishes except for large hotels and restaurants where a slightly
higher percentage changed (45% and 39%). Those changing to pasteurised egg
in fully cooked dishes varied somewhat but was low, from zero percent in small
restaurants to 22% in large hotels.
xxviii2.3.6 Reasons for changing to pasteurised egg
97% of respondents who changed to pasteurised egg did so for safety reasons
(figure 13). Smaller but similar percentages changed for handling (14%), storage
(15%) and quality (13%) purposes. A very small percentage changed for taste
and price (4%).
Figure 13 Reasons for changing to pasteurised egg
10 0 97
80
Percentage
60
40
20
14 15
12
4 4
0
SAFETY H A N D LIN G STORAGE Q U A LIT Y TASTE P R IC E
R easo ns fo r ch an g e
2.3.7 Pasteurised egg restricting menu
One third to just under a half (33% to 42%) of all establishments feel that
pasteurised egg restricts their menu. More specifically, approximately one-third
(33% to 38%) of all hotels (small, medium, and large) as well as commercial
caterers feel pasteurised egg restricts their menu (figure 14). However, a slightly
higher proportion of all restaurants, small (39%), medium (42%) and large (41%)
feels it restricts their menu.
xxixFigure 14 Pasteurised egg restricting menu
100 96
84
78 79
75 73
63
61
54
Percentage
50
42 43
40 39 41
38 37 36 36
33 33
25 21 22
0
H otel (1-20 room s) H (21-100) H (> 100) R estaurants R (31-100) R (> 100) C om m .C aterer
(1-30 seats)
C atego ries of estab lishm ent
Y E S - P A S TE U R IS E D E G G R E S TR IC TS M E N U N O - P A S TE U R IS E D E G G D O E S N O T R E S TR IC T M E N U
TO TA L P E R C E N TA G E O F R E S P O N D E N TS
2.3.8 Organoleptic quality of pasteurised egg
There was a low response rate in general to the questions regarding the
perceived changes in the organoleptic quality of the resulting egg product when
using pasteurised egg. In total only 36% to 38% responded to the changes
detected in the various categories of organoleptic properties (figure 15). The
respondents possibly did not know, never tasted pasteurised egg or had no
opinion. Even though the response rate was low, the general trend of perceived
changes was similar in all categories, whether respondents indicated improved,
impaired or no change in the organoleptic quality.
xxxFigure 15 Pasteurised egg changing organoleptic properties
100
Percentage
50
38 37 37
36 36
21 19
17 18 18 17 17
13 13 12
6
3 4
2 2
0
M OU THFEEL TASTE FLAVOU R C O N S IS T E N C Y APPEARANCE
O rg a n o le p tic P ro p e rtie s
NO CHANGE IM P R O V E D IM P A IR E D TO TAL PERCENTAG E O F RESPO NDENTS
The majority or respondents (17-21%) indicated that there was no change
detected in mouthfeel, taste, flavour, consistency and appearance when using
pasteurised egg. A slightly lower proportion indicated that the above organoleptic
properties were impaired when using pasteurised egg. 13% said that
pasteurised egg impaired mouthfeel and consistency, 12% indicated appearance
and a slightly higher proportion, 18% and 17%, felt that taste and flavour were
impaired. A very small percentage indicated that pasteurised eggs actually
improved the organoleptic qualities (3% to 4%) but a slightly higher proportion
(6%) indicated they improved the consistency of the product.
xxxi2.4 RESPONSES TO THE EGG QUALITY ASSURANCE SCHEME
72% would consider using fresh shell eggs again if there was an effective Egg
Quality Assurance Scheme. However, the response rate in general was quite
low with less than half the total number of respondents answering this question.
When responses where divided into establishment type, the highest response
rate to this question was from large hotels (73%) and this was also unsurprisingly
the highest percentage of respondents, 45%, who indicated they would use eggs
again if there was such a scheme introduced. (Figure 16).
Figure 16 Egg Quality Assurance Scheme (E.Q.A.S.)
100
80
73
60
60 57
Percentage
54
44 45 44
41
40
33
30 29 30
23 24
20 17 17 16
9 11
6
0
0
H otel (1-20 room s) H (21-100) H (> 100) R estaurants R (31-100) R (> 100) C om m .C aterer
(1-30 seats)
C atego ries o f E stab lish m ent
YES TO E .Q .A .S . N O T O E .Q .A .S . TO TAL PERCEN TAG E O F RESPO ND ENTS
xxxiiLess than half of medium hotels and commercial caterers (both 44%) said they
would use fresh eggs again if there was a scheme. One third of the large
restaurants surveyed (33%) would use fresh shell eggs again if there was an egg
quality assurance scheme as opposed to only a small percentage of small hotels
(23%) as well as small and medium restaurants (17% and 30% respectively).
78% of respondents feel that the Egg Quality Assurance Scheme would alleviate
their customers’ fears with respect to Salmonella in eggs (figure 17).
Figure 17 Egg Quality Assurance Scheme alleviating customers’ fears
1 00
78
75
Percentage
50
25
14
0
YES NO
R esp o n d en ts in d ica tin g th e E .Q .A .S . alleviates cu sto m ers ' fea rs
xxxiiiAn overwhelming majority of all respondents in each category of premises said
they would use the egg logo from the Egg Quality Assurance Scheme as a mark
of quality on their menu (from 78% of small hotels to 92% of large hotels and
restaurants, figure 18).
Figure 18 Egg Quality Assurance logo
99 100 98
100 96
92 92 91 93
89
86
82 83 82
80 78
Percentage
60
40
20 17
11 13 12
8 10
2
0
H o te l (1 -20 ro om s) H (21-100) H (> 100) R e staurants R (31 -1 00 ) R (> 10 0 ) C o m m .C a terer
(1 -30 seats)
C a teg ories of e sta blish m e nt
Y E S - W O U L D U S E LO G O N O - W O U LD N O T U S E L O G O TO TAL PERC ENTAG E O F RESPO ND ENTS
In addition, of those 78% of respondents indicating that the Egg Quality Scheme
would alleviate the fears of their customers, 92% said they would use a logo on
their menu.
xxxiv2.5 AWARENESS OF SALMONELLA IN EGGS
2.5.1 Bacteria associated with eggs
The majority of the total number of respondents (84%) associated Salmonella
with eggs. However, 14% also associated E. coli with eggs. (Figure 19).
Figure 19 Bacteria associated with eggs
84
90
80
70
60
Percentage
50
40
30
14
20
2 4
10
0
B acteria
S A LM O N E LLA E . E .C O LI C A M P Y LO B A C T E R S T A P H Y LO C C O C U S A U R E U S
xxxvAccording to their position of employment similarly high percentages of owners,
managers and chefs felt that Salmonella enteritidis was associated with eggs
(87%, 83% and 86% respectively, figure 20). A similar pattern but a significantly
lower percentage of owners, managers and chefs (14%, 11% and 15%) felt that
E. coli was associated with eggs. Very few respondents associated eggs with
Staphylococcus aureus or Campylobacter.
Figure 20 Respondents by occupation associating bacteria and eggs
100
87 86
83
75
Percentage
50
25
14 15
11
0
SALM O N ELLA E. E .C O L I
B a c te ria
O W NER M ANAGER CHEF
xxxviWith respect to training status, of the 84% of respondents who indicated there
was an association between Salmonella and eggs, 91% had received food
hygiene training. However, of the 14% who said E. coli was associated with
eggs, 89% had received training. (Figure 21).
Figure 21 Respondents with training associating bacteria and eggs
100
91
89
75
Percentage
50
25
0
S alm onella E .coli
R espondents w ith training associating bacteria w ith eggs
xxxvii2.5.2 Where Salmonella can be found
An overwhelming majority of the total number of respondents (86%) felt
Salmonella could be found within the eggshell (figure 22). However, less than
half of all respondents (47%) were aware that there was also a risk from
Salmonella on the surface of the eggs.
Figure 22 Where Salmonella can be found
100
92
86 85
82
75
56
Percentage
50 47
45
38
25
13
6 7
4
0
S U R FA C E W IT H IN TH E E G G D O N 'T K N O W
R esp on d en ts in dicatin g lo catio n o f S alm o n ella
TOTAL PERCENTAGE OF RESPONDENTS OW NER MANAGER CHEF
According to position a high proportion of owners, managers and chefs (82%,
85% and 92% respectively) indicated that Salmonella could be found inside the
egg whereas a significantly smaller percentage felt Salmonella could be found on
the surface (38%, 56% and 45%). Thus, more managers (56%) than owners and
chefs (38% and 45% respectively) were aware there was a risk from Salmonella
on the surface of the eggshell. A small percentage in total indicated they ‘didn’t
know’ where Salmonella could be found with the highest percentage in the owner
bracket (13%).
xxxviiiOf the total of 86% of respondents who felt there was a risk of Salmonella from
within the egg, 90% of them received food hygiene training (figure 23). Of the
small number of respondents (47%) who felt there was risk of Salmonella on the
surface of the egg a large majority 93% had actually received food hygiene
training.
Figure 23 Respondents with training indicating where Salmonella can be
found
100
93
91
75
Percentage
50
25
11
0
SURFACE W IT H IN T H E E G G D O N 'T K N O W
R e s p o n d e n ts w ith tra in in g in d ic a tin g lo c a tio n o f S a lm o n e lla
xxxix2.5.3 Risk of Salmonella
Of the total number of respondents the highest percentage, 29%, felt there was
an intermediate risk from Salmonella in eggs of which 90% had received training
in food hygiene. 22% felt the risk of Salmonella in eggs was low, 17% high, 15%
very low and 8% very high. (Figure 25).
Figure 24 Respondents with training indicating the risk of Salmonella
100 97
94
91 90 89
79
80
Percentage
60
40
29
22
20 15 17
8
5
0
VERY LOW LO W IN T E R M E D IA T E H IG H V E R Y H IG H D O N 'T K N O W
L ev e l o f ris k a ss o cia te d w ith S alm o ne lla
T O TA L P E R C E N TA G E O F R E S P O N D E N T S TR A IN IN G
For all the various risk categories that respondents associated Salmonella with
eggs, the overall percentage of respondents who received food hygiene training
was high. The lowest percentage of respondents (5%) who indicated they ‘didn’t
know’ the risk associated with Salmonella in eggs, 79% received food hygiene
training.
xlOverall respondents in all positions of employment felt the risk associated with
Salmonella in eggs was low to intermediate, with the least amount of
respondents indicating the risk was very high or that they didn’t know (figure 25).
With regard to the perceived risk of Salmonella in eggs according to position of
employment, the owners were fairly evenly divided in that similar proportions felt
the risk was very low, low or intermediate (26%, 26% and 25%). Only a small
percentage of owners felt that the risk was high or very high (11% and 2%).
Figure 25 Respondents by position of employment indicating the risk of
Salmonella
100
75
Percentage
50
33
26 27 28
26 25
24
25
18 16 16
12 11 10
6 6 6 5
2
0
VERY LO W LO W IN T E R M E D IA T E H IG H V E R Y H IG H D O N 'T K N O W
R isk
OW NER MANAGER CHEF
Managers were more varied in their opinions with 12% considering the risk from
Salmonella in eggs was very low, 27% felt it was low, 33% intermediate and 16%
high. Reponses from chefs were slightly less varied in that 18% felt the risk was
very low, 24% low, 28% intermediate and 16% high.
xli2.5.4 Salmonella controlled flocks
80% of the total number of respondents said they sourced their fresh shell eggs
from Salmonella controlled flocks . (Figure 26).
Figure 26 Overall percentage of respondents sourcing eggs from
Salmonella controlled flocks
6%
1 4%
80%
Y E S - E G G S S O U R C E D F R O M C O N T R O LLE D F LO C K S
N O - E G G S N O T S O U R C E D F R O M C O N T R O LLE D F LO C K S
UNKNO W N
When broken down by establishment type a high percentage of medium and
large establishments surveyed source their eggs from Salmonella controlled
flocks i.e. medium and large hotels (88% and 92%) and medium and large
restaurants (85% and 92%, figure 27). 70% of commercial caterers and 68% of
small hotels obtain their eggs from Salmonella controlled flocks however, only
57% of small restaurants indicated that this was their practice.
xliiFigure 27 Establishments sourcing eggs from Salmonella controlled flocks
100
1 00 98 97
96
94
92 92 91
88
85
78
80
68 69
Percentage
60 57
40
30
22 22
20
12
8 8
2
0
H o tel (1 -20 roo m s) H (21 -10 0) H (> 1 00) R esta ura nts R (31-100 ) R (> 10 0) C om m .C a te rer
(1 -30 sea ts)
C ateg o ries o f es tab lish m en t
Y E S - E G G S S O U R C E D FR O M C O N TR O L LE D F LO C K S N O - E G G S N O T S O U R C E D FR O M C O N TR O L LE D F LO C K S
TO TA L R E S P O N S E R A T E
xliii2.6 FOOD SAFETY MANAGEMENT
2.6.1 Hazard Analysis Critical Control Point
The response to the question regarding whether establishments had a Hazard
Analysis Critical Control Point (HACCP) system in place was quite high (figure
28). The response rate varied from 93 to 100% amongst the various catering
establishments. The responses themselves varied somewhat. The highest
percentage of establishments that reported having a HACCP plan in place in
their premises was unsurprisingly the larger enterprises – large hotels (61%),
large restaurants (65%) and commercial caterers (64%).
Figure 28 Establishments with a HACCP system
100
100 95 96 97
93 94 94
80 77
65 64
61
Percentage
60 57 58
47 48
39 39
40 36
33
29
20 16
0
H otel (1-20 room s) H (21-100) H (> 100) R estaurants R (31-100) R (> 100) C om m .C aterer
(1-30 s eats)
C ateg ories o f estab lish m en t
Y E S - H A C C P IN S T A LLE D N O - H A C C P N O T IN S T A LL E D TO TAL PERCENTAG E O F RESPONDENTS
Small and medium restaurants had the same proportion of establishments with
HACCP in place (39%). Medium hotels had slightly more premises with HACCP
(47%) but the small hotels had less (16%).
xlivOut of the total number of respondents, whether there is a HACCP system in
place or not, only a very small portion of each of the establishments surveyed
indicated eggs as a potential hazard which needed to be monitored and
controlled in the kitchen area (figure 29). The highest figure was for medium
sized hotels and restaurants of which 9% and 8% respectively, said that they
identified eggs as a hazard. Only 5% of large hotels, restaurants and
commercial caterers had addressed this issue. An even smaller proportion of
small hotels and restaurants, 2% and 1% respectively, noted the increased risk
associated with fresh eggs on their premises.
Figure 29 Establishments identifying eggs as a potential hazard
30
20
Percentage
10 9
8
5
5 5
2 3
2 1 1 1
0 0 1
0
H otel (1-20 ro om s ) H (2 1-100 ) H (> 100) R e stau rants R (31-1 00) R (> 10 0) C om m .C ate re r
(1-30 sea ts)
C ate g o ries o f estab lish m en t
Y E S - E G G S ID E N T IF IE D A S H A Z A R D N O - E G G S N O T ID E N T IF IE D A S H A Z A R D
xlv2.6.2 Written hygiene policy
Generally the percentages indicating they had a written hygiene policy in their
kitchen were similar for most of the establishments surveyed. However, the
highest percentage with a written hygiene policy was the commercial caterers
(84%, figure 30). The lowest figure was for small hotels (44%).
Figure 30 Establishments with a written hygiene policy
10 0
1 00 95 94
87 87 88
83 84
80 75
73
71
65 66
Percentage
60
44 43
40
24
20 21
20 17 16
12
0
H otel (1-20 ro om s ) H (21 -100) H (> 1 00) R es taura nts R (3 1-100 ) R (> 100) C o m m .C aterer
(1 -30 s eats )
C ateg o ries o f esta b lish m en t
Y E S - H A V E W R IT T E N H Y G IE N E P O LIC Y N O - D O N O T H A V E W R IT T E N H Y G IE N E P O LIC Y TO TAL PER CENTAG E O F RESPO NDEN TS
Similar proportions of medium and large hotels (71% and 73%) indicated they
had a written hygiene policy in their kitchen and there were no major variations
between small, medium and large restaurants (65%, 66% and 75%). The
response rate for this question varied somewhat from between 83% for small
restaurants to 100% for commercial caterers.
xlvi2.6.3 Hygiene training
The level of response to this question was quite high. In general a very high
proportion of all establishments indicated having hygiene training, approximately
92 to 100% (figure 31). However the responses only really reflect the training
status of the individual filling in the questionnaire and not the policies of the
establishment. Lower figures were noted for those receiving hygiene training in
small hotels (83%) and small restaurants (78%).
Figure 31 Respondents who received hygiene training
100 100 100 100 100 100
100 98 98
96 96
92 92
83
80
78
Percentage
60
40
22
20 15
8
4 4
2
0
0
H o te l (1 -2 0 ro o m s ) H (2 1 -1 0 0 ) H (> 1 0 0 ) R e s ta u ra n ts R (3 1 -1 0 0 ) R (> 1 0 0 ) C o m m .C a te re r
(1 -3 0 s e a ts )
C a te g o rie s o f e s ta b lis h m e n t
Y E S - R E C E IV E D T R A IN IN G N O - D ID N O T R E C E IV E T R A IN IN G TO TAL PERCENTAG E O F RESPO NDENTS
When those who received hygiene training were divided by position of
employment, the response rate from owners, managers and chefs alike was high
97% to 100% (figure 32). The vast majority of chefs as well as managers (94%
and 93% respectively) indicated receiving hygiene training. The percentage of
owners that received hygiene training was slightly lower (80%).
xlviiFigure 32 Respondents by occupation that received hygiene training
1 00
93 94
80
80
Percentage
60
40
20 17
7
4
0
YES NO
R espo n den ts th at received h yg ien e train ing
O W NER M ANAG ER CHEF
xlviii3 Conclusion
xlix3.1 USAGE OF FRESH SHELL EGG
Generally a high percentage of all establishments are using fresh shell eggs.
Figures for the use of fresh eggs in uncooked and semi-cooked dishes are
remarkably high considering the elevated risks associated with mass catering.
This was especially evident in the number of Salmonella outbreaks that took
place in catering establishments in the Republic of Ireland, during the summer of
1998, that were associated with fresh shell eggs and fresh shell egg products.
However, respondents are using most fresh shell eggs in fully cooked egg dishes
and the least in uncooked and semi-cooked egg dishes. Small hotels were in the
category that used the most fresh shell eggs in uncooked (29%) and semi-
cooked (45%) egg dishes. They appeared to be aware of the risks associated
with undercooked egg products, however in response to consumer demand they
only used fresh eggs for breakfast as many customers specifically wanted boiled
or fried eggs and did not want them fully cooked. A significant number insisted
upon only using fresh shell eggs but did say they tried to limit their use or cook
them thoroughly where possible. The quantities used in general were small, 1 to
5 dozen per day.
The source of the eggs was an important issue for the majority of establishments
with 80% sourcing their fresh eggs from Salmonella controlled flocks. The
survey showed the larger the catering premises, the higher the percentage of
establishments sourcing their eggs from such flocks.
Respondents indicated that they felt that once their fresh eggs were sourced
from a reliable supplier the risk of obtaining contaminated eggs was minimal.
Some establishments obtained a certificate from their supplier or farm to ensure
the egg laying flocks are disease free and some used suppliers with a quality
mark. A number of establishments indicated using only a known local supplier.
Some catering establishments were however, under the misconception that free-
range eggs or receiving a certificate from a supplier were synonymous with
purchasing ‘Salmonella free eggs’.
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