Australia New Zealand Food Standards Code - Standard 4.2.5 – Primary Production and Processing Standard for Eggs and Egg Product (Cth)

Standard 4.2.5

PRIMARY PRODUCTION AND PROCESSING STANDARD FOR eggs AND EGG PRODUCT

(Australia only)

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.