Egg graders

Egg graders are required to:

1. apply for a Food Authority licence online or download an application (PDF, 426 KB), print and post it
2. prepare for regular audits.

You must not commence operations until you are informed that your licence application has been approved. If the premises are found to be operating without a licence, enforcement action may be taken.

• For more see applying for a licence

There are no formal qualifications required for egg graders, however each food handler and person in control of a food business is required to have food safety skills and knowledge appropriate to their food handling activities.

See Food Standards Australia New Zealand's guide chapter 3.2.2 Division 2 of Safe Food Australia.

Full requirements are set out in the Food Standards Code, Standard 3.2.2 - Food Safety Practices and General Requirements, clause 3.

Construction and layout of a food premise must be designed to minimise the opportunity for food contamination.

Egg graders should:

• design and construct the premises, equipment and transport vehicles to:
  • minimise the risk of eggs being contaminated
  • allow for premises, equipment and transport vehicles to be effectively cleaned and sanitised
  • minimise the harbourage of pests
• properly maintain premises, equipment and transport vehicles in good working order.

All fixtures, fittings and equipment must be fit for their intended use.

Egg graders must take all reasonable measures not to handle food or surfaces likely to come into contact with food in a way that is likely to compromise the safety and suitability of food.

Food businesses must ensure there are adequate facilities for food handlers to wash their hands. Hand wash facilities must be only used for washing hands, arms and face and should include warm running water, soap (or soap alternative) and single-use hand towel.

If a food handler believes they could have or be a carrier of a food borne illness they must advise their supervisor and ensure they do not handle food that they could contaminate as a result of the disease.

Food handlers must ensure all food contact surfaces are kept clean and adequately protected from contamination.

See FSANZ guide chapter 3.2.2 Division 4 in Safe Food Australia.

For more information, see also our fact sheets:

• Health & hygiene for food handlers (PDF, 157 KB)
• Cleaning & sanitising in food businesses (PDF, 339 KB)

Full requirements are set out in Food Standards Code, Standard 3.2.2, Division 4 - Health and Hygiene.

Storage of whole eggs

Eggs should be stored at less than 15ºC and retail packed (where applicable) within 96 hours of lay, or stored at an equivalent temperature/time combination to maintain the suitability of eggs. For example, eggs stored at 20ºC should be packed within 48 hours of lay.

Daily product and/or air temperature records using a thermometer or a continuous data logger record should be maintained to demonstrate eggs are being stored and maintained properly. Temperature measuring devices should be easily accessible and demonstrate accuracy of ± 1°C.

Approved supplier program – receiving eggs

Businesses must only accept eggs that have been protected from the likelihood of contamination.

Egg graders must ensure eggs are only sourced from reputable suppliers, that is, businesses with appropriate food safety and biosecurity safeguards in place. It is the grader’s responsibility to determine criteria for approving and maintaining suppliers. 

Approved supplier program – other inputs

Other inputs that may potentially contaminate eggs must be suitable for contact with food. These include:

• packaging materials
• detergents and sanitisers used in the egg wash water
• oil used in the oiling of eggs.

To comply with this requirement egg graders should obtain information from their suppliers that demonstrates all inputs are suitable for contact with food.

Sale & processing of dirty eggs

Dirty eggs must not be sold for retail sale. Dirty eggs must be either:

1. cleaned so that visible faeces, soil and other matter is removed from the shell
2. sold to a business licensed to manufacture, pasteurise or process egg products or mixtures, or
3. discarded.

Discarded dirty eggs should be disposed of hygienically and away from clean, intact eggs.

Dry cleaning dirty eggs

Egg graders should use material that is dry, clean and not reused for cleaning eggs - disposable paper towels are recommended.

If a dry cloth is used, an adequate supply should be available so that only clean cloth is passed over the egg each time.

Dirty cloths should be cleaned and sanitised after each use.

If an alternative material is used for this process, it should be suitable for contact with food.

Washing dirty eggs

Egg shells are porous, and washing can allow microorganisms to enter through the pores of the shell.

If a negative pressure is created within the egg, it may draw wash water into the egg. Therefore, wash water should be held at an appropriate temperature and pH to minimise the potential for contamination.

The washing process should also be continuous, so that eggs are not allowed to stand or soak in the wash water, and eggs should be dried after washing. If egg shells are left wet the risk of microorganisms entering the egg is increased.

Egg graders that wash eggs must have a documented procedure for this process to ensure that potential for contamination from wash water is minimised.

This procedure should outline:

• the temperature of the water to be used at all stages of the washing process with appropriate temperature differentials observed. For example, in a three-stage wash process the wash water should be:
  • between 41 and 44°C
  • the sanitising water temperature should be 2 to 3°C higher than the wash water temperature, and
  • the rinsing water temperature should be 2 to 3°C higher than the sanitising water temperature
• the pH of the wash water (for example, pH 10.5 to be obtained)
• the detergent / sanitiser concentration
• the corrective action for non-compliance with the washing temperatures or pH values
• the egg drying process following washing.

The pH and temperature of the water at all stages of the washing process must be recorded for each batch of eggs washed.

Crack detection

All eggs intended for sale must undergo crack detection using candling or an equivalent demonstrated method of crack detection.

Visual crack detection without a backlight is not acceptable.

Egg graders that conduct crack detection must have a documented procedure for the detection and segregation of cracked eggs. This procedure should outline:

• the method of crack detection used (for example, candling) and the parameters used to identify cracked eggs
• the method used to verify the effectiveness of crack detection
• the corrective action to be taken when cracked eggs are identified (such as, all cracked eggs must be segregated from whole intact eggs)
• how cracked eggs are labelled for traceability.

Records must be kept of the date of egg production and quantity of cracked eggs identified.

Storage of cracked eggs

Eggs that have undergone crack detection and have been identified as cracked must be stored under hygienic conditions at less than 7°C to prevent or minimise the growth of Salmonella.

Temperature control must be implemented to prevent the breakdown of the yolk membrane, and consequently prevent any contaminating Salmonella from growing.

Sale & use of cracked eggs

Cracked (including broken) eggs must not be made available for retail sale or catering purposes.

Egg graders that sell eggs that have been identified as cracked must demonstrate that they are only sold to business licensed to manufacture, pasteurise or process egg products or mixtures by maintaining a copy of the purchaser’s current licence.

The following records must be kept for the sale of cracked eggs:

• the names and addresses of the person or businesses to whom the eggs are sold
• the dates on which the eggs are sold
• the lot identification numbers of the eggs sold
• the quantity of eggs sold.

Egg graders must implement a documented food safety program.

A food safety program is a written document that shows a business has examined their food production activities and identified all potential food safety hazards.

It outlines how these hazards are controlled and monitored, corrective actions, records to be kept and the process for regular review. 

The Food Authority has developed a template food safety program for small egg producers (Word, 1.07 MB), which should be adapted for your business requirements.

Egg labelling must comply with Part 1.2 Labelling and Other Information Requirements of the Food Standards Code.  

The requirements depend on whether the food is packaged and how it is sold, for example by retail or wholesale. 

Retail sales and sales to caterers

If egg are sold packaged, directly to consumers or to caterers, the food must bear a label that provides important information, including name of the food, shelf life, lot identification, and relevant warning and advisory statements. For more information, see Labelling – general requirements fact sheet (PDF, 118 KB).

Wholesale (business to business) sales

If eggs are sold in a package, it needs to have a label that includes::

• the name of the food
• the egg grader's business name and address
• lot identification (date marking may be used in lieu of the lot identification). 

For an introduction and Food Authority factsheets see labelling.  

Egg stamping

All eggs must be uniquely and individually stamped with the producer's unique identifier (usually a number or code) so they can be traced back to the producer, or the grader’s unique identifier. 

See the factsheets:

• Egg stamping for egg producers (PDF, 112 KB)
• Egg stamping for butchers and grocers that sell eggs (PDF, 300 KB)
• Egg stamping for cafés, restaurants and takeaways (PDF, 120 KB)

The Food Authority can supply a free manual egg stamp and one pack of ink refills. 

The stamps are self inking and have a pre-assigned code. The producer needs to purchase ongoing ink refills, and repair or replace the stamper (if required).

Businesses who want a free egg stamp need to email their name, phone number and postal address, to food.contact@dpird.nsw.gov.au or phone the Food Authority helpline on 1300 552 406. 

Hygienic processing, and hygiene and sanitation require microbiological verification to demonstrate that processing and cleaning are meeting the required standard.

Egg businesses wanting to use recycled water are required to apply in writing to the Food Authority. Applications will be considered on a case-by-case basis.

The NSW Food Safety Schemes Manual specifies microbiological testing requirements for non-reticulated water, specifically E.coli.

Egg graders that use non-reticulated water in the washing of eggs must have the water quality tested in accordance with the NSW Food Safety Schemes Manual.

• Any analysis is at the licence holder’s expense.
• Testing must be conducted by a laboratory accredited by the National Association of Testing Authorities (NATA) or International Laboratory Accreditation Cooperation (ILAC). Only tests for pH or environmental swabbing for Listeria may be conducted in-house, without NATA accreditation, using a validated method.
• If a sample does not meet the standards set out in the Manual, the licence holder must notify the Food Authority within 24 hours by phone, and within 48 hours in writing. Businesses can submit the written notice using the Notify a pathogen detection form. 

Egg graders will be routinely audited by the Food Authority for compliance with requirements.

Compliance or regulatory action will be taken if required.

There are fees for audits and inspections, payable by the licence holder.

For more information, see audits of licensed businesses

Egg graders need to meet the Food Safety Standards as set out in:

1. Food Act 2003 (NSW)
2. Food Regulation 2025 including Part 10 Egg Food Safety Scheme
3. Food Standards Code including:

• Standard 2.2.2 - Egg & Egg Products
• Standard 3.2.1 - Food Safety Programs
• Standard 3.2.2 - Food Safety Practices & General Requirements
• Standard 3.2.3 - Food Premises and Equipment
• Standard 4.1.1 – Primary production and processing standards – preliminary provisions
• Standard 4.2.5 – Primary Production and Processing Standard for Eggs and Egg Product 

See also the factsheet: Requirements for egg graders