Purpose and commentary
This Standard sets out a number of food safety requirements for the primary production and processing of eggs, egg pulp and other egg product for human consumption. At the primary production stage, businesses that produce eggs must implement measures to control the food safety hazards and must be able to trace their individual eggs for sale. Businesses that process eggs or egg product must control their food safety hazards and must be able to trace their individual eggs and the egg pulp. It is the responsibility of these businesses not only to comply with this Standard but also to be able to demonstrate compliance.
Table of Provisions
Division 1 – Preliminary
1 Application
2 Interpretation
Division 2 – Primary production of eggs
3 General food safety management
4 Inputs
5 Waste disposal
6 Health and hygiene requirements
7 Skills and knowledge
8 Design, construction and maintenance of premises, equipment and transportation vehicles
9 Bird health
10 Traceability
11 Sale or supply
Division 3 – Processing of eggs and egg pulp
12 Application
13 General food safety management
14 Receiving unacceptable eggs
15 Inputs
16 Waste disposal
17 Skills and knowledge
18 Health and hygiene requirements
19 Design, construction and maintenance of premises, equipment and transportation vehicles
20 Traceability
21 Processing egg product
22 Storing and transport of processed egg product
23 Sale or supply
Clauses
Division 1 – Preliminary
1 Application
This Standard does not apply to retail sale or catering activities other than the direct sale of eggs to the public by an egg producer.
2 Interpretation
(1) Unless the contrary intention appears, and subject to Standard 4.1.1, the definitions in Chapter 3 of this Code apply in this Standard.
(2) In this Standard –
cracked egg means an egg which has a cracked shell which is visible, or visible by candling or other equivalent methods, and includes a broken egg.
dirty egg means an egg that has visible faeces, soil or other matter on it.
egg means an egg from any avian (bird) species, except ratites.
egg producer means a business, enterprise or activity that involves the production of eggs, whether or not the business grades, packs, washes, candles or assesses for cracks, oils, pulps for supply to the processor for pasteurisation or stores or transports eggs or egg pulp.
egg processor means a business, enterprise or activity that involves –
(a) pulping, separating, grading, packing, washing, candling, assessing for cracks or oiling eggs received from an egg producer; or
(b) storing or transporting eggs in association with any of the activities in paragraph (a); or
(c) processing egg product under clause 21 of this Standard.
egg pulp means the contents of an egg, which may contain sugar or salt.
food safety management statement means a statement, which at a minimum, has been approved or recognised by the relevant authority and subjected to ongoing verification activities by an egg producer or egg processor and the relevant authority.
Editorial note:
‘Authority’ is defined in draft Standard 4.1.1.
liquid egg white means the white of egg separated as effectively as practicable from the yolk in liquid form.
liquid egg yolk means the yolk of egg separated as effectively as practicable from the white in liquid form.
premises means an egg production premises or a processing premises.
unacceptable refers to unacceptable eggs.
unacceptable egg means –
(a) a cracked egg or a dirty egg; or
(b) egg product which has not been processed in accordance with clause 21; or
(c) egg product which contains a pathogenic micro-organism, whether or not the egg product has been processed in accordance with clause 21.
Editorial note:
Standard 1.1.1 defines ‘egg product’ as the contents of an egg in any form including egg pulp, dried egg, liquid egg white and liquid egg yolk.
Division 2 – Primary production of eggs
3 General food safety management
(1) An egg producer must systematically examine all of its production operations to identify potential hazards and implement control measures to address those hazards.
(2)
