Egg producers

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Egg producers are businesses or farms that produce more than 240 eggs (20 dozen) for sale in any week.

These businesses may also assess eggs for quality (for example, by weight, size) and dry clean dirty eggs.

Licensing, registration

Egg producers are required to:

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

Egg producers producing less than 100 dozen eggs per week are entitled to a licence fee waiver and a one-off licence application fee waiver. This is calculated as part of the licence application.

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

Skills & knowledge

There are no formal qualifications required for egg producers, 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.

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

Construction & facilities

Egg producers should:

design and construct the premises, equipment and transport vehicles to:
- minimise the risk of eggs being contaminated
- allow for the 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
ensure drinkers are at a height that prevents fouling by birds.

Cleaning of premises and equipment

Egg producers should implement a cleaning schedule that identifies all equipment and fixtures (for example, laying sheds, feeders, drinkers) used in the production of eggs and outlines the frequency of cleaning.

Hygiene & handling

All workers and visitors must clean their hands with soap, water and paper towels, or hand sanitiser, and either clean their boots or use shed boots or boot covers before entering a production area.

Egg producers should also ensure staff wash their hands after handling sick or dead birds so that there is no cross contamination with live birds or eggs.

Cleaning

Egg producers should:

only use cleaning chemicals that are suitable for use in a food premises, when cleaning equipment and utensils that come into contact with eggs
use cleaning chemicals as per manufacturer’s instructions
label, store and handle cleaning chemicals to prevent contamination
supply the birds' primary drinking water from a clean, good quality source (for example, no mould or algae)
store tank water for hen drinking in a manner that prevents contamination from pests, vermin and other foreign material
regularly clean drinkers
clean conveyors (if applicable) and equipment that comes into contact with eggs often enough to ensure they are free from heavy soiling (this includes brushes used to clean conveyors)
remove manure often enough to minimise cross contamination between egg, bird and manure
clean and sanitise sheds thoroughly between flocks to prevent Salmonella transmission.

Food safety controls

Food safety program

Licensed egg producers are required under Standard 3.2.1 of the Food Standards Code to implement a documented food safety program.

This shows a business has examined its food production activities and identified all potential food safety hazards. It outlines how these hazards are controlled, corrective action if they are not controlled, a schedule for regular reviews of the program, and appropriate records to be kept.

The Food Authority’s generic template can be customised to the business:

Template for a food safety program (Word format, 56 KB)
Guide to develop a food safety program (PDF, 226 KB)

Managing Salmonella Enteritidis

Under NSW Food Regulation 2025, permanent requirements for licensed egg producers to manage food safety risks arising from Salmonella Enteritidis (SE) are a condition of licence. These measures reflect existing biosecurity and food safety guidelines for egg production.

All licensed egg producers must comply with the following requirements of the Food Regulation:

Part 10 – Egg Food Safety Scheme
section 172 – egg primary food production businesses must undertake mandatory SE testing at each individual shed and each individual poultry housing area
Schedule 8 – identify the production areas on their property and introduce strict hygiene measures within those areas and for people entering and exiting them.

A guideline has been developed to help all licensed egg producers in NSW comply with the requirements. See: How to comply with Schedule 8 – control of Salmonella Enteritidis.

NSW Egg Monitoring Diary

The NSW Egg Monitoring Diary  is available to help egg producers comply with Part 10 and Schedule 8 of the Food Regulation 2025.

All egg producers, including those who carry out processing such as crack detection, washing and grading are encouraged to use this diary. While use of the forms in the diary is not mandatory, they can be printed for easy completion and will assist in meeting legal record-keeping requirements.

It is best practice to keep all monitoring records for at least 2 years. To comply with Schedule 8, some of the monitoring records provided in the diary (or equivalent monitoring records) must be completed and be kept for at least 2 years.

It is the responsibility of the licensee to ensure the required records are made and maintained to remain compliant with their legal obligations.

Mandatory Salmonella testing

Egg producers are required to undertake mandatory SE testing at:

each individual shed where poultry are kept, and
each individual poultry housing area.

Analysis for this requirement must be carried out as the frequency required by the NSW Food Safety Schemes Manual | Appendix 6: SE testing for egg producers.

Since 2022, all SE detections at egg farms have been found through routine on farm testing.

 On farm testing is a critical tool in managing the risk of SE through early detection, public health, and maintaining consumer confidence in the egg industry.

Notification requirements if SE is detected

Egg producers must notify a SE detection:

verbally as soon as possible and not later than 24 hours after becoming aware of the results of the analysis by calling the Food Authority on 1300 552 406, and
in writing within 48 hours after becoming aware of the result of the analysis using the Notify a pathogen detection form on the Food Authority website.

To assist with compliance, egg producers can participate in the National Salmonella Enteritidis Monitoring & Accreditation Program (NSEMAP).

Drinking water

Non-reticulated water used in connection with the production of eggs, includes drinking water for birds. Refer to Appendix 6: Salmonella Enteritidis testing for egg producers.

Egg collection

Egg producers should:

collect eggs at least once per day
clean or discard egg collection trays that are visibly dirty, damp or contain egg liquid
remove and dispose of broken eggs (that is, leakers) from the laying environment frequently enough to minimise any build-up of egg product and shell.

Crack detection

Eggs must not be sold for retail sale unless crack detection (for visible and hairline cracks) has been undertaken by a licensed egg business authorised to conduct this activity and those eggs have been found to not be cracked.

Egg producers that sell cracked and dirty eggs within NSW must demonstrate that they are only sold to a licensed egg processor by having a record of the customer's current Food Authority licence.

Storage of eggs

Eggs should be stored at less than 15°C and supplied for retail packing (where applicable) within 96 hours of lay or stored at an equivalent temperature/time combination to maintain the suitability of eggs.

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

Stock food

Eggs may become contaminated if the layer hens are fed stock food that contains microbiological or chemical contaminants.

Birds being kept to produce eggs intended for sale for human consumption must not be fed any stock food that is likely to cause the eggs to be unsafe or unsuitable.

Egg producers must:

store stock food in a manner that prevents contamination from pests, vermin and other foreign materials (for example, in sealed feed silos or in feed bags kept off the ground and sealed when not in use)
regularly clean feeders
keep records of the name and address of suppliers from whom feed is purchased, and the date and batch details of stock food deliveries and vehicle details for each delivery.

It is recommended that stock food purchases are accompanied by a supplier declaration indicating they are free from harmful microbiological contaminants and chemical residues.

Chemical contaminants

Eggs must not be sold for human consumption if they have come from a bird that has been administered a veterinary chemical product in contravention of the Stock Medicines Act 1989 or the Pesticides Act 1999, unless you have received approval from the Food Authority.

Egg producers should:

use and store pesticides and veterinary medicines according to the manufacturer’s instructions
maintain records to demonstrate observance with the correct withholding periods for veterinary medicines, including:
- date treated
- drug used
- animal treated (for example, shed number)
- observance of withholding period.

Pest control

Egg producers must:

Document, develop and implement a vermin control strategy to control vermin on the premises.
The vermin control strategy must include practical measures to prevent vermin entering in any area used for poultry housing, egg handling, packaging storage, feed storage or litter storage, this includes:
- Use and management of bait stations
- Keeping records,
Prevent the entry of wild birds and vermin in:
- All poultry housing, egg packing facilities, egg grading facilities, feed storage, packaging storage, litter storage and grading facility buildings in the production are
construct and maintain the laying environment, including feed and water storage facilities, to minimise the entry of pests and the congregation of wild birds
promptly remove deceased birds from the laying environment and dispose of them in a designated facility on a daily basis
promptly remove sick birds from the laying environment and treat or cull them.

Litter

Litter must be stored in a way that prevents the entry of pests or vermin.

Egg producers should implement a litter management procedure that includes the clean-out of sheds between laying cycles and the removal of spent litter.

Keep detailed records of spent litter removed from the production area.

Use of cracked eggs

Cracked eggs must not be made available for retail sale or catering purposes (Standard 2.2.2 of the Code). Cracked eggs can only be sold to a business that is licensed with the Food Authority to manufacture, pasteurise or process egg products or mixtures. Otherwise, egg producers should dispose of cracked eggs hygienically away from clean intact eggs.

Sale & processing of dirty eggs

Dirty eggs must not be sold for human consumption.

Dirty eggs must be either:

dry cleaned so that visible faeces, soil or other matter is removed from the shell
sold to a business licensed with the Food Authority to manufacture, pasteurise or process egg products or mixtures
discarded.

Dry cleaning dirty eggs

Egg producers 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.

Eggs with visible faeces, soil or other matter that cannot be removed by dry cleaning should be segregated and disposed of hygienically away from clean intact eggs.

The Food Authority has developed Egg cleaning procedures to assist egg businesses meet the requirements.

Storage of eggs after collection

Egg producers should:

store dirty and cracked eggs separately from whole eggs to prevent or minimise the growth of Salmonella in eggs
minimise storage between egg collection and grading
store ungraded eggs at 8°C or less for extended periods.

Receipt of sourced birds

Egg producers must keep records of all poultry that enter the production area including:

names and addresses of the person or business from whom birds are purchased
date and quantity of birds received
details of the person and vehicle that delivers the birds into the production area
details of the property identification code (PIC) of the property from which the birds came (if the property has a PIC)
details of veterinary chemicals administered to birds at a hatchery (for example, vaccinations and observance to any withholding periods).

Signage

All entrances to the production area must display clear signage advising that entry is prohibited without contacting the licence holder. Signs must also state details on how to contact the holder of the licence.

You can download a PDF sign template below (900mmx600mm) and ask your local printer to print it for you.

Visitor sign – SE Control PDF template (PDF, 3.2MB)

Alternatively, if you have a Biosecurity Management Plan, you can download a template from the DPIRD website.

Labelling

Retail sales and sales to caterers

If eggs 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 the food is sold in a package, it needs to have a label that includes:

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

If they request it, purchasers must also be provided with any information relevant to compositional, labelling or declaration requirements.

See PART 1.2 Labelling and other Information Requirements and user guides.

Egg stamping

All eggs sold in NSW must be individually stamped with the producer's unique identifier -- usually a number or code -- so they can be traced back to the producer.

For more information about egg stamping requirements and what to do if stamping equipment fails, visit our Egg Stamping page or Egg stamping for egg producers factsheet .

Testing

Drinking water

Use only drinking-quality water (containing E.coli <1 cfu/100ml) for bird drinking water. Town water is generally suitable. If non-reticulated water is used as drinking water for birds, it must be tested in accordance with the Food Safety Schemes Manual.

In addition, drinking water for birds, as well as cooling water used in sheds (if applicable), should be tested annually against the water standards outlined in the National Farm Biosecurity Manual for Poultry Production, Appendix 4 with a maximum total colony count <1,000; E.coli (Faecal coliforms) NIL; Coliforms <100.

No other routine microbiological or chemical testing of product is required of egg producers.