Skip to main content

Egg storage facilities

  • Print this page
  • Download as PDF
  • Share this page

Egg storage facilities are businesses that store egg products with at least 80% egg white or yolk, or both, or cracked eggs.

It does not include:

  • businesses that store whole eggs or dried egg products
  • businesses that are located on the same premises as a licensed egg producer, processer or grader.

Licensing, registration

Egg storage facilities are required to:

  1. apply for a Food Authority licence online or download an application (PDF, 426 KB), print and post it
  2. comply with the relevant food safety and labelling standards
  3. 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.

Skills & knowledge

There are no formal qualifications required for egg storage facilities, 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 FSANZ guide chapter 3.2.2 Division 2 in 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 & facilities

Egg storage facilities should:

  • be designed and constructed to protect food from contamination
  • clean and sanitised (where necessary) to protect food from contamination
  • segregate raw (eg. cracked eggs) from processed food (eg. pasteurised pulp)
  • protect food from contamination by covering or sealing it appropriately.

Hygiene & handling

A food handler 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 our fact sheets:

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

Food safety controls

Food safety controls include the requirements for food handling from receipt to disposal. They also include food recall requirements.

Routine refrigeration unit service

The Food Authority recommends that egg storage facilities should also implement the following practice, although it is not legally required:

  • the refrigeration unit on the egg storage facility should be serviced annually to ensure efficient operation

Record keeping

The following records must be kept for the purchase, storage and sale of unpasteurised egg products with at least 80% egg white or yolk, or both, and cracked eggs:

  • names and addresses of the persons or businesses for the purchase, storage and sale of foods
  • dates that the foods were purchased, stored and sold
  • lot identification numbers of the foods purchased, stored and sold
  • quantity of the foods purchased, stored and sold

Businesses must maintain daily product and/or air temperature records to demonstrate that cracked eggs and egg products are being stored and maintained in accordance with the requirements.

For example, a thermometer or a continuous data logger recorder can be used to demonstrate that:

  • cracked eggs are stored at less than 8°C
  • egg products with at least 80% egg white or yolk or both are stored at less than 5°C
  • frozen products are frozen solid

Temperature measuring devices must be easily accessible and demonstrate accuracy of ± 1°C.


Requirements for labelling of product apply, as set out in the FSANZ labelling user guides and the Food Standards Code, Chapter 1, Part 1.2 - Labelling and other Information Requirements .

For an introduction and Food Authority factsheets see labelling.


No routine microbiological or chemical testing of product is required of egg storage facilities.

Inspections & audits

Egg storage facilities will be routinely inspected 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 see audits of licensed businesses.

Legislation & standards


Was this page helpful?