- Wash hands before and after handling raw eggs.
- Separate raw eggs from other foods, especially foods that will not be further cooked.
- Store eggs in the carton in the coldest part of the refrigerator.
- Cook eggs and egg dishes thoroughly. Egg whites should be fully cooked and yolks should be thickened, but not hard.
- Always use pasteurized shell eggs or egg products when consuming raw eggs. 

The American Egg Board is a founding member of the Partnership for Food Safety Education. This unique industry/government coalition aims to inform consumers about safe food-handling practices through the Fight BAC! campaign.

For more information on overall food preparation safety, please visit http://www.fightbac.org.