5‑13 Sourcing eggs and egg products5‑13 Sourcing eggs and egg products

5‑13 Sourcing eggs and egg products

(1) Prescribed eggs and egg products must not be sourced from areas where there are reasonable grounds to believe that either of the following are present and could result in unacceptable levels in the eggs or egg products: (a) potentially harmful pathogens; (b) potentially harmful substances.

Note: Examples: Pesticides, fungicides, heavy metals, natural toxicants or other contaminants and potentially harmful substances.

(2) Eggs and egg products sourced in Australia that are to be prepared for export as food must be sourced only from: (a) a registered establishment; or (b) an establishment in relation to which an exemption from the requirement to be registered to carry out export operations in relation to the eggs or egg products is in force under Part 2 of Chapter 2 of the Act; or (c) in relation to whole eggs—an establishment that stores and chills whole eggs that are, before they are exported, to be further prepared at an establishment referred to in paragraph (a) or (b).

Note: Operations to store or chill whole eggs are not required to be carried out at a registered establishment if the operations are carried out at an establishment where no other operations to prepare prescribed eggs or egg products for export are carried out. All other operations to prepare the whole eggs for export must be carried out at a registered establishment (unless an exemption is in force in relation to the eggs under Part 2 of Chapter 2 of the Act) (see section 2‑4 of this instrument).

(3) Prescribed eggs that are to be sourced directly from an establishment that collects, stores and chills eggs, must be sourced only from an establishment with: (a) disease management controls that ensure only healthy hens are used for laying; and (b) measures that ensure: (i) laying hens are not given feed or treated with a substance that could adversely affect the fitness for human consumption of eggs and egg products; and (ii) the collection, storing and chilling of eggs is done under conditions that ensure the fitness for human consumption of eggs and egg products is not adversely affected; and (iii) as soon as practicable after the eggs are laid, the eggs are placed under temperature controls that minimise the growth of pathogens that could adversely affect the fitness for human consumption of eggs or egg products. Traceability (4) Without limiting subsection (2) or (3), prescribed eggs or egg products, or egg or egg products that are to be prepared for export as food, and their ingredients must be sourced only from a supplier with inventory and tracing systems to ensure that the eggs or egg products and their ingredients are traceable and can be recalled if required. (5) The occupier of an establishment sourcing eggs or egg products or their ingredients from an establishment referred to in subsection (3) must make records of each supplier of the eggs or egg products and their ingredients.