Foodwise (news articles)
01 June 2015
Foodwise issue 37, June 2015
Egg businesses that produce and wash/clean and grade eggs for human consumption must implement appropriate cleaning procedures to ensure the safety of their product.
Standard 4.2.5 – Primary Production and Processing Standard for Eggs and Egg Product of the Food Standards Code, states that an egg producer must not sell or supply eggs or egg pulp for human consumption if the eggs are unacceptable. An unacceptable egg is:
- a cracked egg or a dirty egg, or
- egg product which has not been processed in accordance with the Standard, or
- egg product which contains a pathogenic micro-organism, whether or not the egg product has been processed in accordance with the Standard.
Dirty eggs can be a health hazard if they are not handled correctly. Dirty eggs can carry harmful bacteria that can enter the eggs and if not cooked properly they can potentially cause food poisoning.
Dirty eggs must not be sold for retail sale. Dirty eggs must be either:
- cleaned so that visible faeces, soil and other matter is removed from the shell,
- sold to a licensed egg business that washes or dry cleans, or
The Food Authority has recently developed some guidance material to help producers and graders meet the necessary requirements. The guidelines provide advice on egg collection for both small and large farms, acceptable egg cleaning methods, documentation requirements as well as guidance on prewashing, sanitising, rinsing and drying.