The Food Standards Agency of the UK, which incorporates components of the US FDA and USDA, has published an online advisory for using eggs in food service and catering applications.
Directives include handling, storing and cooking for both conventional and high risk consumers. The problem of salmonella infection is greater in the UK as the prevalence of SE is higher in their flocks compared to the US. In addition, eggs are not washed, resulting in retention of shell contamination at the time of packing.
Pooling eggs receives specific attention both in regard to volume of preparation and maintaining the product below 40F degrees until preparation.
The Food Standards Agency also provided guidance on maintaining separate batches of pooled egg products which should be cooked within 24 hours of breaking.