Posted By J Knight Hi Folks, We have had a visit from an SEHO to one of our hospices. Apart from conducting a full H&S Inspection (as he 'didn't know whether we would be LA or HSE enforced') he has said that he has grave concerns about us serving scrambled eggs. I have a number of real issues with this, and have in the past succesfully fought a similar ruling on boiled eggs, but every situation is different, and I would really appreciate any advice from people who might have been in similar situations in the past. Note that this is a hospice, providing end of life care. People often have very limited appetites, and the fact that they will ask for food is a matter of some importance in itself, and we are of course morally obliged to give them what they ask for. This is, then, a matter of informed choice; somebody is terminally ill, they ask for scrambled egg, we say 'no it might make you poorly': I ask you! I'm not arguing that people with terminal illness should be heedlessly exposed to risk, but they know what the risks are in the case of scrambled eggs (am I really writing this?) and they take them of their own free will. So, specifically, is there a particular risk from eating scrambled eggs? Note that on the issue of soft-boiled eggs we were eventually given authoratitive advice that even soft-boiling, provided the white is solid, will ensure that the whole egg has been above 60 degrees C for long enough to kill any nasties, so will scarmbling do the same. Note also that our supplier carries out spot testing, as do the producers they buy from. Also note that we have been serving scrambled eggs since the cows (or chickens) came home and we haven't had a problem yet. So if anybody has a good, sound, evidence based perspective on the risks in this situation I would be happy to hear it, also any accounts of dealing with similar decisions. Sorry to rant on, but this sort of thing just makes life (and in this case death) difficult, and we could do without it, John

Posted By steve williamson Tell them to go away and look at the factors and do a proper risk assessment. Is that the best issue they could find in a healthcare setting? Stevew

Posted By Bill Elliott There could be a risk from contracting food poisoning from eggs scrambled depending entirely on how they were made and what they were made from. Eggs - I hear you say. Scrambled eggs made "properly" are unlikely to reach a temperature that would kill sufficient bacteria - should there be any present. There are ways round this - buy eggs from reputable suppliers, rotate stock, refrigerate them during storage etc etc - this will form part of your "due diligence" defence should it be necessary. Alternatively you could use pasteurised liquid egg, although these are genrally only available in litre quantities, so scrambled egg for one is out! If the scrambled egg is made, like so many things these days, in a "microwave oven" I doubt there would be sufficient bacteria to cause a problem- tastes digusting mind! Really you ought to be trying to ensure that you doing your reasonable best to minimise the risk - and after all - as you say, the terminally ill have the final say.

Posted By Ken Taylor They serve these in hotels and restaurants - which are also inspected by EHOs and I have not heard of a prohibition for scrambled eggs in any of these. I'd be inclined to make sure they are being properly cooked, carry on serving and see what happens at the next visit.

Posted By Gareth Richards I take it this guy is new in the job, tell him to get a life, because the people you're dealing with don't have much left, you have more to worry about than an egg, i take it the chef's know what they're doing, keep them fresh and stock rotated.

Posted By TBC The SEHO should get round to the hotel in Northampton I stayed at on Wednesday night. The scrambled eggs there were 'rubbery' no not chinese for lovely, I'm sure the sausages winked at me and the black pudding could be used for brake pads.

Posted By Dave Wilson As an ex EHO if I was this persons boss I would be asking why they are not utilising the LA resources in a proper manner eg Him! Tel him to go and boil his head!!! Ask him/her 'specifically' what breach of food safety / hygiene legislation you are likely to get prosecuted for! that will be the jellies and other wobbly foods regs! 1854 etc.

Posted By Diane Thomason This one blows Death By Loo Roll out of the water. I do hope the newspapers don't get hold of this - we'll be hearing all about the elfnsafety jobsworths denying terminally ill people the food they want.

Posted By Robert K Lewis As a non-newtonian fluid custard has a special set of regs for such types of material could be the Non-Operative of Newtonian Shear (End Now or Soon Exceptions) Regs shortened to the NONSENSE regs. It doesn't beat the attempted Blair acronym for the DTi change though This is a post modern world so lets take a reader centred approach to interpretation Bob

Posted By Gerry Knowles I would tell this guy to "go away" and look at more important issues. The fact that eggs are scrambled they are "fully cooked" and as long as the chef rotates stock and applies basic principles of catering like keeping food hot. I cannot see a problem. I would guess that the meals are prepared almost to order which is yet another safeguard. I would like to say that I think that people who work in the hospice field provide need to be able to focus on the real needs of the patients and provide them with the level of comfort they require in their last days. Keep up the good work Gerry

Posted By Mark Talbot This is ridiculous, and I would agree with the approach - "tell me what I am in breach of, and ask your manager to confirm your interpretation". As a sideline though, eggs are available in whole, yolk, or whites, options in the same type of cartons as fresh fruit juices. All are pasteurised so as long as they are in date and used promptly when opened, they would be fine, regardless of the "wetness" of the eggs. The same goes for powdered eggs, which if made to the correct strength is very acceptable. I can't really imagine MacD's using shell eggs - how long would that take to train the staff? Mark