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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:

Egg stamping



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

Salmonella Enteritidis


Salmonella is a bacteria commonly found in animals, including poultry. It can cause illness to humans such as gastroenteritis (commonly known as ‘gastro’) when contaminated food is consumed.

Until September 2018, Salmonella Enteritidis (SE) had not been detected in NSW poultry. SE is a type of Salmonella that is present in most international egg industries. Salmonellosis is now one of the most common and widely distributed foodborne diseases.

SE is high-risk for causing foodborne illness in humans - which can be particularly severe for people who are elderly (over the age of 70), young children, and those with a weakened immune system.

Biosecurity (Salmonella Enteritidis) Control Order 2024 

NSW Department of Primary Industries and Regional Development (DPIRD) issued Biosecurity (Salmonella Enteritidis) Control Order 2024 to help manage the risk of Salmonella Enteritidis (SE).  This Control Order has effect until 30 June 2025 and extends the Biosecurity (Salmonella Enteritidis) Control Order 2020 with slight amendments.

The legally enforceable order establishes biosecurity standards and mandatory testing requirements for the licenced egg industry. Producers who do not comply could face significant penalties. For more information, see: 

Further advice on SE in NSW is on the NSW DPIRD website

Avian influenza

Avian influenza (AI) is a highly contagious viral disease, primarily affecting avian species.  

Avian influenza is not a food safety concern and it is safe to eat properly handled and cooked chicken meat, eggs and egg products.

Avian influenza virus strains are described as low pathogenicity (LPAI) or high pathogenicity (HPAI). Most LPAI strains of avian influenza virus cause minimal disease in wild birds and poultry, however strains of HPAI are spreading globally, causing widescale death of poultry and wild birds.

If you see unusual signs of disease or suspect an exotic disease in your poultry, immediately call your veterinarian, an LLS District Vet or the Emergency Animal Disease (EAD) Hotline on 1800 675 888.

For more information on biosecurity controls and avian influenza in NSW please see the NSW DPIRD website




The Australian Department of Agriculture, Fisheries and Forestry (DAFF) 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 DAFF website.




The Minister and the NSW Food Authority consult with the egg industry over food safety and labelling regulations, practices and compliance.

See Egg Industry Consultative Committee.

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