Egg safety in the home
You can enjoy eggs safely by using clean/uncracked eggs, handling them correctly and storing eggs and raw egg products in the refrigerator
Egg processing businesses are responsible for:
SA Health has developed a Food Safety Management Statement template for food businesses that process eggs, but it must be modified to suit your business.
Additionally, SA Health will offer initial support to affected businesses on how to comply with the requirements and ensure the safety of their eggs.
Your auditor will assess your FSMS for adequacy at the first and subsequent audits. Businesses are responsible for any auditing costs that may be incurred.
The initial audit frequency will be 12 monthly. The outcomes of two audits will be required to establish a compliance history that can allow for the adjustment of audit frequency.
Your auditor may adjust frequency based on performance after this time in the range of 6 to 18 months. For example, where a business performs well, audits may be reduced to an 18 month frequency. However, if a business performs poorly, audits may be more frequent.
Audits: Contact SA Health's Food and Controlled Drugs Branch (Food Safety and Audit) for details.
Inspections: As per the individual Council.
Your business will revert to a Council inspection, which will inspect against sale or supply of cracked and/or dirty eggs and individually stamped eggs.
If you are not selling the eggs, but using them as an ingredient, you must ensure that you do not introduce food poisoning bacteria into the kitchen.
Refer to On-site chickens food safety requirements page for egg handling and food safety requirements.
If your business is sorting or repacking eggs, then you will be classified as a processor and must implement a Food Safety Management Statement.
Retail or wholesale businesses
A business that sells eggs, retail or wholesale, must ensure that the eggs are not cracked or dirty, and that the eggs are stamped.
Restaurants, cafés, canteens, takeaways, caterers or any commercial kitchen that uses eggs, must ensure they do not use cracked or dirty eggs. All eggs sold in South Australia must be stamped, and this will be checked during Local Government inspections.
Standard 2.2.2 prohibits the sale or supply of unacceptable eggs for catering and retail sale purposes and requires that eggs for retail sale or catering purposes must be marked with the producers’ or processors’ unique identification.
The following businesses are regulated by Biosecurity SA (PIRSA) under the Primary Produce (Food Safety Schemes) Act 2004:
Refer to the Biosecurity website for further information.