Eggs

This page is a quick outline of the legal requirements for eggs and egg products for human consumption.

If you are producing eggs for animal consumption, go to the Petfood & inedibles section of this website for requirements.

Petfood & inedibles

Key requirements for egg producers

If you produce eggs, or process, sell or export eggs or egg products for human consumption, you must meet legal requirements for food safety and suitability.

In general:

• Egg producers must comply with the Animal Products Act 1999.
• All processors must comply with the Animal Products Act 1999 and the Food Act 1981.
• Primary processors (those who harvest, candle, grade and pack eggs) must operate a registered Risk Management Programme (unless exempt – see details later) under the Animal Products Act 1999.
• Secondary processors (those who break eggs and make egg products) must operate under an approved Food Safety Programme or the Food Hygiene Regulations, except where they are exporting with an official assurance. In this case, they must operate a registered Risk Management Programme under the Animal Products Act.

You'll need to be familiar with both the above Acts, and their subordinate legislation (for example, Regulations, Specifications, Notices, and Standards).

You can find explanations of these Acts and lists of their subordinate legislation in the link below:

New Zealand food legislation

You may also have to comply with non-food legislation. (See the 'Additional legislation' page in the menu to the left.)

In addition, all finished products intended for human consumption must comply with Part 1 of the Australia New Zealand Food Standards Code, and Standard 2.2.2.  However, after until 26 November 2012, Standard 2.2.2 will apply to Australia only.

Use the menu to the left to find the specific requirements that apply to you.