FSANZ is calling for information on the primary production, processing and safety of eggs and egg products in Australia.
What will be done with the information?
Information supplied through the call will support FSANZ in reviewing Standard 4.2.5 – Primary production and processing standard for eggs and egg product of the Australia New Zealand Food Standards Code (the Code).
Aim of the review:
To determine whether current provisions in the Code remain fit for purpose to manage food safety issues associated with eggs.
Focus of the review:
FSANZ has identified the following as particular areas of focus:
- the interface between biosecurity and food safety measures on-farm, including bird health and controls and monitoring for harmful bacteria (especially Salmonella)
- the adequacy of current requirements for the safe production of eggs and egg products, including monitoring of layer flocks for Salmonella Enteritidis, temperature control for intact shell eggs in the supply chain, and traceability (e.g. egg stamping).
How will the information be used?
Following the review, FSANZ will determine whether a proposal to amend the Code is necessary, or whether other measures should be considered to manage identified issues. Any proposed change to the Code would be considered by FSANZ in close consultation with stakeholders.
What information is being sought and how can I provide information?
To help inform our assessment, we are seeking information and relevant data from interested parties regarding these and any other relevant aspects of egg production and processing.
More details on the information FSANZ is seeking, as well as how to submit data, can be found in the Call for Information document below.
Call for Information on the primary production, processing and safety of eggs and egg product: Word doc |PDF doc
Submissions open: 27 September 2021
Submissions close: 8 November 2021
Review of Standard 4.2.5 – Primary production and processing standard for eggs and egg product