Food Standards Code requirements
If you produce eggs for human consumption, these are the requirements you must meet under the Food Standards Code (FSC). See the other pages in this Eggs section for requirements under other Acts.
Australia New Zealand Food Standards
Australia New Zealand Food Standards is a bi-national independent statutory authority that develops food standards for composition, labelling, substances added to food (such as additives and processing aids) and contaminants. These standards apply to all foods produced or imported for sale in Australia and New Zealand and are found in the Food Standards Code (FSC).
Requirements for eggs and egg products
See Part 1 of the Food Standards Code, which gives general requirements that must be followed for all food. Refer especially to Part 1.2 for labelling requirements and Part 1.3 for the substances that can be added to foods (for example, processing aids used to wash eggs), and Part 1.6 for the microbiological limits.
The Primary Production and Processing Standard for Eggs and Egg Products only applies to Australia. However, you can use it as a guide to help you run your business.
Eggs and egg products must be labelled
Eggs and egg products must be labelled in accordance with Part 1.2 of the FSC. In general, you must label all packaged eggs and egg products. However, the FSC allows some exemptions to this rule provided you have some information available for the customer. You do not have to label:
- eggs sold unpackaged
- eggs or egg products packaged in the presence of the purchaser (that is, if you pack eggs from trays into bags while the consumer is watching, you do not have to label the bags)
- eggs or egg products sold directly from the farm
- eggs or egg products sold at a fundraising event (that is, funds go to the charity and not to the seller).
but there is some information that you would still need to provide.
For specific labelling requirements, read the following document:
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