HL Deb 22 January 1992 vol 534 c26WA
Lord Ross of Newport

asked Her Majesty's Government:

What instructions have been issued to the National Health Service hospitals concerning the boiling of eggs for consumption by patients.

The Parliamentary Under-Secretary of State for Health (Baroness Hooper)

Detailed guidance on the storage and use of raw shell eggs was issued by the department to all National Health Service general managers in July 1988. Since then, we have on a number of occasions issued both press releases and booklets on food safety, reminding caterers and the general public that they should make sure any eggs intended for consumption by vulnerable groups such as the elderly, the sick, babies, toddlers and pregnant women are thoroughly cooked until the white and yolk are solid.

We would expect all professional catering managers, including those employed in the National Health Service to heed this advice. It is a matter for local health authorities to ensure that the principles of the guidance are followed within catering establishments.