Eggs safe handling

On this page

• Egg regulation in NSW
• Sale of cracked eggs
• Dirty eggs
• Packing of Eggs
• Legislation and labelling of eggs
• Enforcement action
• More information

Egg regulation in NSW

Egg businesses are required to comply with the NSW Food Act 2003 and the requirements set by Food Standards Australia New Zealand (FSANZ) under the Food Standards Code (FSC) to prevent the sale of unsafe and unsuitable food. The FSC covers matters such as the sale of eggs and egg products, maximum levels of specified metal and non-metal contaminants, maximum residue limits, and labelling of eggs which egg producers must comply with.

Sale of cracked eggs

Under the Food Standards Code (Standard 2.2.2) cracked eggs cannot be sold to caterers or made available at retail level for sale.

A cracked egg is one where the shell is cracked and the shell membrane is intact. A crack ranges from being plainly visible, to a very fine, hairline crack that often escapes detection (see 1 & 2).

Hairline cracks worsen as eggs move through the market because eggs can break during collection, grading, packing and transporting.

Cracked eggs can be sold to a manufacturer for the manufacturing of egg products. However, Standard 2.2.2 of the FSC requires that the egg product must be pasteurised or have undergone an equivalent treatment so that the egg product meets the microbiological requirements specified in Standard 1.6.1. This ensures a safe finished product suitable for human consumption.

 

Dirty eggs

Dirty eggs must not be sold for retail sale. Dirty eggs can carry microorganisms that may be harmful to humans, in particular Salmonella.

Dirty eggs are those eggs which are contaminated with foreign matter that sticks to the shell. Foreign matter includes; yolk, albumen, faecal matter, soil, feathers or other matter.

Any foreign matter that can be removed physically from the shell indicates that the egg is too dirty and should not be sold unless it is cleaned.

Photo 3 shows eggs considered to be ‘dirty’ and unacceptable for sale, while Photo 4, left, shows eggs that are considered to be acceptable for sale.

 

Packing of Eggs

Eggs should be packed into clean, new, single use trays or cartons.

Paper trays that are damp, dirty or contain liquid egg should not be used. Plastic trays that are reused should be designed and constructed from materials that allow them to be thoroughly cleaned.

Legislation and labelling of eggs

Part 1.2 of the Food Standards Code details all the labelling requirements for eggs. The following information must be included, legibly printed on the package:

• lot identification (can be met by date marking)
• name and business address of the supplier
• date marking
• nutrition information panel
• country of origin

Egg producers are exempt from the labelling requirements of the Food Standards Code if:

• eggs are sold without any form of packaging, such as tray or carton, provided no nutrient claim is made
• eggs are packed in the presence of the purchaser
• eggs are sold at a fundraising event and the donor derives no trade benefit

Enforcement action

Under the Food Act 2003, the role of the Food Authority is to ensure that food in NSW is safe, correctly labelled and consumers have sufficient information in choosing the food they eat.

Authority officers enforce the Food Act 2003 and the Food Standards Code relating to food production and sale.

One of the powers Authority officers can use under the Act is to issue notices:

• requiring owners and operators to remedy non-compliance with the Food Act 2003 and the Food Standards Code
• prohibiting food production and sale continuing until the breach is fixed
• for on-the-spot fines for breaches of the Food Act 2003 and the Food Standards Code

If an egg business is found to be in serious breach of the Food Standards Code in which compliance is a requirement under the Food Act 2003 a prohibition order can be issued to prevent or mitigate a serious danger to public health. Breach of a prohibition order will normally result in prosecution.

More information

For more information about egg food safety phone the contact centre on 1300 552 406

Also on this site

• Factsheet: Egg food safety - facts for egg producers (pdf,119KB)
• Eggs in food service & manufacturing (pdf, 187KB)
• Industry sectors - Eggs
• Potentially hazardous foods guideline