As one of the most nutritious and affordable animal-sourced foods, shell eggs must be produced in a safe and sustainable manner and their safety maintained throughout the value chain. Government regulations and voluntary sector practices are designed to prevent and monitor the occurrence of biological, chemical and physical hazards, potentially affecting the safety of eggs. During production, the main food safety risk is linked to the presence of Salmonella enteritidis in the eggs and most countries have implemented robust on-farm monitoring programs. After leaving the farms, the safety of shell eggs is guaranteed through different approaches, with any handling of eggs safeguarding the integrity of the shell, the best natural protection of eggs. The safety of shell eggs is also reinforced through communication with consumers. As government regulations evolve slowly, private food safety standards, regularly updated, now play a bigger role in the safe provision of shell eggs to consumers.