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Australia New Zealand Food Standards Code - Standard 4.2.5 – Primary Production and Processing Standard for Eggs and Egg Product
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Turn the raw legal text into a practical explanation grounded in Australia New Zealand Food Standards Code - Standard 4.2.5 – Primary Production and Processing Standard for Eggs and Egg Product.
Purpose and commentary
This Standard sets out a number of food safety requirements for the primary production and processing of eggs, egg pulp and other egg product for human consumption. At the primary production stage, businesses that produce eggs must implement measures to control the food safety hazards and must be able to trace their individual eggs for sale. Businesses that process eggs or egg product must control their food safety hazards and must be able to trace their individual eggs and the egg pulp. It is the responsibility of these businesses not only to comply with this Standard but also to be able to demonstrate compliance.
Table of Provisions
Division 1 – Preliminary
1 Application
2 Interpretation
Division 2 – Primary production of eggs
3 General food safety management
4 Inputs
5 Waste disposal
6 Health and hygiene requirements
7 Skills and knowledge
8 Design, construction and maintenance of premises, equipment and transportation vehicles
9 Bird health
10 Traceability
11 Sale or supply
Division 3 – Processing of eggs and egg pulp
12 Application
13 General food safety management
14 Receiving unacceptable eggs
15 Inputs
16 Waste disposal
17 Skills and knowledge
18 Health and hygiene requirements
19 Design, construction and maintenance of premises, equipment and transportation vehicles
20 Traceability
21 Processing egg product
22 Storing and transport of processed egg product
23 Sale or supply
Clauses