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On Nov. 30, 2000, Food and Drug Administration issued a final regulation requiring safe handling instructions on egg cartons. Within nine months, egg cartons must bear the following statement: “Safe Handling Instructions: To prevent illness from bacteria, keep eggs refrigerated, cook eggs until yolks are firm and cook foods containing eggs thoroughly.” The regulation also requires that eggs delivered to retail establishments be promptly refrigerated at 45°F or lower.
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FILED IN:  Package design  > Structural

The new food-safety rule is designed to help prevent foodborne illness from eggs contaminated with Salmonella Enteritidis.

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