Advance Copy of Revised F371; Interpretive guidance and Procedures for Sanitary Conditions, Preparation of Eggs in Nursing
• Guidance for Nursing Homes: Skilled nursing and nursing facilities should use pasteurized shell eggs or liquid pasteurized
eggs to eliminate the risk of residents contracting Salmonella Enteritidis (SE). The use of pasteurized eggs allows for resident
preference for soft-cooked, undercooked or sunny-side up eggs while maintaining food safety. In accordance with the Centers
for Disease Control and Prevention (CDC) and the U.S. Food and Drug Administration (FDA) standards, skilled nursing and nursing
facilities should not prepare nor serve soft-cooked, undercooked or sunny-side up eggs from unpasteurized eggs.
• Guidance for Surveyors: Signed health release agreements between the resident (or the resident’s representative) and the
facility that acknowledges the resident’s acceptance of the risk of eating undercooked unpasteurized eggs are not permitted.
Pasteurized eggs are commercially available and allow the safe consumption of eggs. If the facility prepares or serves unpasteurized
or undercooked eggs which are not cooked until both the yolk and white are completely firm, surveyors should consider citing
deficiencies at F371. Determination of the appropriate scope and severity shall be based upon the actual or potential negative
resident outcomes in accordance with guidance given at F371. We are revising F371 to clarify this section; a revised F371