Australia New Zealand Food Standards Code - Standard 4.2.5 – Primary Production and Processing Standard for Eggs and Egg Product
Division 3Egg Processing
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Division 3 – Egg Processing
12 Application of Food Safety Standards
Standards 3.2.2 and 3.2.3 apply to processing under clause 21 and storage and transport under clause 22, but not to any other processing activities.
13 General food safety management
(1) An egg processor must systematically examine all of its processing operations to identify potential hazards and implement control measures to address those hazards.
(2) An egg processor must also have evidence to show that a systematic examination has been undertaken and that control measures for those identified hazards have been implemented.
(3) An egg processor must operate according to a food safety management statement that sets out how the requirements of this Division are to be or are being complied with.
14 Receiving unacceptable eggs
An egg processor must not receive unacceptable eggs for human consumption unless –
(a) in the case of dirty eggs, they are to be cleaned;
(b) in the case of cracked eggs, they are to be processed in accordance with clause 21; or
(c) in the case of egg pulp, the product is to be processed in accordance with clause 21.
15 Inputs
An egg processor must take all reasonable measures to ensure inputs do not make the eggs or egg product unsafe or unsuitable.
Note: Editorial note:
Note: See Standard 4.1.1 for the definition of ‘inputs’.
16 Waste disposal
(1) An egg processor must store, handle or dispose of waste in a manner that will not make the eggs or egg product unsafe or unsuitable.
(2) For subclause (1), waste includes sewage, waste water, unacceptable eggs or egg product and garbage.
17 Skills and knowledge
An egg processor must ensure that persons undertaking or supervising the processing of eggs or egg product have –
(a) skills in food safety and food hygiene; and
(b) knowledge of food safety and food hygiene matters;
commensurate with their work.
18 Health and hygiene requirements
(1) A person involved in egg processing must exercise personal hygiene and health practices that do not make the eggs or egg product unsafe or unsuitable.
(2) An egg processor must take all reasonable measures to ensure that personnel and visitors exercise personal hygiene and health practices that do not make the eggs or egg product unsafe or unsuitable.
19 Design, construction and maintenance of premises, equipment and transportation vehicles