Resources

Safe egg production in Victoria is based on good industry practise, in compliance with the national egg standard.

In this video, you'll learn about collection, checking, and packing of eggs.

The sale of cracked and dirty eggs or unprocessed egg pulp is not allowed unless it is being supplied to an approved egg processor for further processing.

To maintain safe and healthy eggs for human consumption, it is important that you provide clean, unbroken and uncracked eggs, as cracked or dirty eggs can become contaminated with bacteria, and use correct handling methods and regularly check eggs for faults.

To ensure that you collect eggs safely, it is important that you collect eggs at least once a day, more often in hot weather.

On collection, sort clean or lightly marked eggs into first A grade eggs. Sort soiled eggs, which can be washed, into B grade eggs, and dispose of any heavily soiled and cracked reject eggs.

Separate dirty or cracked eggs into another container for cleaning or disposal.

Place dirty eggs through a suitable cleaning process and discard heavily soiled and cracked leaker eggs. If eggs are not cleaned properly, bacteria can be introduced into the egg and increase the risk of contamination.

It is best that eggs with minor marks are dry cleaned rather than washed.

To do this properly, it is important that you clean lightly soiled eggs with a clean, dry, sanitised cloth, sanitise or dispose of cleaning cloths when soiled and at least daily.

Avoid cleaning soiled eggs with a damp cloth, as using the same cloth to wipe many eggs can spread bacteria between them.

If you wash your eggs, wash your hands with warm, soapy water immediately after collection.

Keep eggs at room temperature prior to washing.

The greater the difference between the egg temperature and the wash water temperature, the greater the risk of eggs cracking and becoming contaminated.

Wash water must be in the range of 40 to 45 degrees Celsius.

Purchase cleaning and sanitising products for the wash water from reputable suppliers.

Ensure that the washing solution is always at the correct concentration as advised by the manufacturer.

Dirty egg washing solution must be replaced with a clean solution immediately.

It is important that each egg is visually checked by candling for cracks and dirt so that the safety of eggs leaving the grading and packing process is assured.

Equipment used in the grading process must be maintained in a clean condition to prevent the buildup of bacteria.

Following sorting and washing, candle eggs and visually check them to ensure an absence of cracks and any other faults, such as thin shells.

Rejected eggs should be either: A, disposed of through an appropriate waste disposal mechanism, or B, sent to a processor for further processing.

Thoroughly clean the grading, packaging floor, and equipment after use. To prevent recontamination and damage to the eggs, it is important that you clean egg packing facilities, packing units, and equipment regularly, keep eggs dry prior to packing, and pack eggs in clean cartons or trays.

To recap, the best practise of the collection, checking, and packing of eggs requirements of the standard are to follow the standard, maintain a clean and safe environment, keep eggs clean and dry, including egg packing equipment, and frequently and thoroughly collect and check eggs.

For further information about meeting your responsibilities to collection, checking, and packing of eggs requirements of the standard,

Visit agriculture.vic.gov.au.

Agriculture Victoria – Authorised by Agriculture Victoria, 1 Spring Street, Melbourne.

Traceability allows eggs or egg products to be rapidly accounted for in the event of a food safety incident and recalled if necessary.

These requirements only apply to chicken eggs. Egg products include pulp, dried egg, liquid egg white, and liquid egg yolk.

An egg producer must not sell or give away eggs unless each egg is stamped with a unique identification.

This does not apply if eggs are sold or supplied to an egg processor. The producer is required to record sales and purchases of eggs, even if the eggs are stamped.

Packages or containers of egg pulp must be marked with the producer's unique identification.

This does not apply if the egg pulp is being sent for further processing.

The producer's name and address should be included on the package or container while they are awaiting an allocated unique identifier.

An egg producer must keep a record of eggs and egg pulp sold or supplied, and must keep a record

of eggs or egg pulp that have been received. To ensure eggs and egg products can be traced,

it is important that egg producers can identify the date eggs from the farm were laid, and ensure they can be traced back to their flock of origin.

It is also important to keep a record to identify where the eggs or egg pulp have come from when handling eggs or egg pulp from other producers or within other sites of your business.

Records are kept for the sale of eggs. For example, keep invoices or delivery dockets that contain lot identification or date markers.

Records are kept for the sale or receipt of cracked eggs and unpasteurised pulp.

Labelling of your cartons and trays includes the following information printed on the package, name or address of producer or packing shed, the best before date, which is 35 days from date of packing, a form of identification, such as lot identification or batch number, and a nutritional information panel.

If cartons are halved, so that six eggs can be sold in packaging, ensure each half carton complies with labelling requirements.

For further information about meeting your responsibilities to traceability requirements of the standard, visit agriculture.vic.gov.au, or the Food Standards

Australia New Zealand website (foodstandards.gov.au) which has guidance on nutritional panels and a nutrition panel calculator to assist you.

The Australian Egg website (Australianeggs.org.au) also has an egg labelling guide.

Agriculture Victoria – Authorised by Agriculture Victoria, 1 Spring Street, Melbourne.