The NSW egg industry is a diverse and varied with 34% of all egg production in Australia occurring in NSW. The Food Authority licenses approximately 300 businesses in this industry.
Egg food businesses need to meet food safety and labelling requirements which vary depending on business type and size:
- small egg farms (producing fewer than 20 dozen (240) eggs/week)
- egg producers (producing more than 20 dozen (240) eggs/week)
- egg graders
- egg processors
- egg storage facilities (other than storing whole eggs)
- egg transporters (other than transporting whole eggs).
All eggs sold in NSW (except as below) must be individually stamped with the producer's unique identifier, usually a number or code.
This helps food safety authorities trace eggs back to the farm from their point of sale. It provides a safeguard in the event of a food poisoning incident or disease outbreak.
Eggs can be stamped at the farm where they are produced or at a grading facility.
An exemption from stamping applies to small egg farmers that produce less than 20 dozen (240) eggs/week and, either:
- sell those eggs direct from the farm gate, or
- use those eggs for a fundraising activity where the eggs will be cooked.
For more information on egg stamping requirements including:
- the producer identification stamp
- what information you need to provide to the Food Authority when commencing egg stamping operations
- what to do if egg stamping equipment fails,
For more see egg stamping.
The Australian Department of Agriculture provides export controls and assistance regarding exporting goods from Australia.
Egg businesses that wish to export their eggs and egg products can find information to meet their responsibilities from the Department of Agriculture.
The Minister and the NSW Food Authority consult with the egg industry over food safety and labelling regulations, practices and compliance.