A national standard for safe eggs and egg products
The egg industry in Australia produces high quality, safe eggs and egg products.
However, studies of foodborne illness outbreaks in Australia suggest that eggs and egg products may have been involved in a small number of these outbreaks.
Currently, egg safety is regulated by different State and Territory requirements. FSANZ, in partnership with the egg industry, governments and consumers, is developing a nationally consistent set of requirements that effectively manage safety for primary production and processing. These requirements will be in a national food standard. They will provide consumers with increased confidence in the safety of Australian eggs and egg products.
Who is developing the national standard?
Food Standards Australia New Zealand (FSANZ) is the government agency responsible for developing food standards that apply to all foods produced or imported for sale in Australia and New Zealand.
National food standards are based on an understanding of food safety hazards and risks, and the likely costs on businesses. We seek outcomes that are mutually acceptable. To do this, we work in partnership with industry and the governments of Australia and New Zealand . In Australia , we develop food standards for the entire food supply chain, from primary production through to manufactured food and retail outlets. We engage local governments, industry, consumers and public health professionals in our work.
We do not enforce these national standards. The States and Territories, and New Zealand are responsible for compliance and enforcement activities associated with food standards.
What is the benefit of a national standard for eggs and egg products?
Although there are standards in the Code that already regulate eggs and egg products, there is no nationally consistent standard covering egg production from farm to egg processing and retail. There are many benefits from national standards:
- businesses operating in several States and Territories comply with the same, uniform requirements in each jurisdiction – this results in a reduction in effort, cost and confusion;
- consumers know that the high standard of safety in their home state is matched in other parts of Australia;
- the egg industry and governments will be better placed to manage emerging pathogens and outbreaks of disease; and
- importantly for Australia , national standards, which underpin existing export requirements, will ensure that our trading partners will continue to have confidence in the safety of Australian products.
What is happening with the new national egg standard?
We are starting work on developing a national standard. It will be called the Primary Production and Processing Standard for Eggs and Egg Products and will be included in the Australia New Zealand Food Standards Code (the Code). The Code is a compilation of individual food standards that cover, for example, labelling, substances permitted to be in food (such as vitamins and minerals), contaminants and residues, composition, processing requirements and food hygiene during manufacturing, distribution, food service, retailing and primary production.
You can access the Code on the FSANZ website: www.foodstandards.gov.au
Currently, we are gathering general, readily available information, making contacts with different stakeholders (including industry and the jurisdictions) and getting an understanding of the current state of food safety and regulation in egg farming and processing throughout Australia and overseas.
What is a Primary Production and Processing Standard?
A primary production and processing standard is a set of food safety obligations on primary producers and processors of commodities. These obligations include measures to control food safety hazards (problems) that could occur during the production and processing of primary produce. These standards, in combination with other standards in the Code, provide an approach to managing food safety in Australia that extends from production on the farm through to sale to the consumer.
In 2002, the Australia and New Zealand Food Regulation Ministerial Council asked us to develop national primary production and processing standards to ensure that consumers continue to have the highest confidence in the safety of the food they consume. The standards do not apply in New Zealand , which has its own requirements for food safety.
What issues will we cover in the development of the standard?
During development of the standard we will examine safety along the egg production and processing chain. Examples of the questions we will ask include:
- Is there evidence that eggs are related to illness?
- What (if any) are the hazards associated with eggs from different avian species?
- What are the hazards associated with the egg-laying environment e.g. feed, water and physical surroundings?
- What are the hazards associated with different types of eggs e.g. cage, barn-laid, free range, organic, omega-3 enriched, vegetarian, cracked and dirty eggs?
- What are the hazards associated with different egg products and processes e.g. speciality eggs and pasteurised eggs?
- What is the impact of handling by retailers and consumers and cooking practices on the risk to public health?
What types of control measures could be included in the standard?
Only control measures that manage the safety of egg and egg products are included in a primary production and processing standard. Examples of on-farm control measures could include:
- Controlling inputs on farm such as feed, water and chemicals to minimise or prevent contamination of eggs.
- Controlling the use of cracked or dirty eggs and egg washing.
- Ensuring appropriate design, construction, maintenance and operation of premises and equipment to avoid contamination of eggs and egg products.
- Implementing appropriate health and hygienic practices of personnel handling eggs and egg products to prevent contamination.
- Controlling pests.
The standard could also include obligations that do not directly control hazards but are ‘tools’ or ‘supporting requirements’ to enable the egg producer or processor to control hazards effectively. Examples include:
- Ensuring egg handlers have appropriate skills and knowledge in ‘egg safety’.
- Having a system to trace eggs and egg products in case of a food safety incident.
The standard may also include the current control measures (for example, those controlling the sale of cracked eggs and pasteurisation) in the Code in a more inclusive and logical manner. These control measures will be reviewed to ensure they effectively control hazards.
Depending on the management options agreed to during developing the standard, there might be requirements for HACCP based food safety programs, as are currently compulsory in some States.
Ensuring safety is the prime purpose of primary production and processing standards. They are not intended to control the quality of eggs and egg products, for example, yolk colour or egg size. Nor do they include implementation requirements such as licensing or accreditation as these are matters for State and Territory governments.
Will the new national standard affect the way egg producers and processors operate?
At this stage of the work it’s too early to tell. It will depend on the control measures that are included in the national standard. These in turn are based on an assessment of the food safety risks related to eggs and egg products.
The egg industry has already taken steeps to ensure safe products by developing codes of practice and other industry initiatives. Also, egg producers and processors implement food safety control measures through State and Territory legislation. We are working closely with State and Territory governments to ensure that control measures in the new standard are either the same as, or will replace these existing requirements depending on the risks.
For example, some types of businesses may be required to have food safety programs, which are audited. We are also working with State and Territory governments to harmonise implementation, including audit arrangements.
How can I influence the final outcome?
We will consult with, and seek input from, industry, consumers, New Zealand and Commonwealth government agencies, State and Territory regulators and local government. To provide a starting point for this consultation we will produce a discussion paper – an Initial Assessment Report – that describes the proposed scope of the work, our current knowledge of egg safety issues and the industry and its current regulation.
We hope that everyone who is interested will provide information on issues raised in the paper and comment on the proposed work. We will discuss the issues with industry and governments through a Standard Development Committee . This committee contributes a broad spectrum of knowledge and expertise covering industry, government, research and consumers.
We will carry out a scientific evaluation of the risks associated with egg consumption which will help us develop options for managing egg production on-farm and during processing.
A second round of public consultation will be conducted to enable comment on the proposed management options. After considering comments received on a proposed standard, a final national standard is presented to the Ministerial Council.
General information about primary production and processing standards is available on the FSANZ website. The Initial Assessment Report will be available later this year on our website and we welcome your submissions.
Where can I obtain further information?
The FSANZ website is www.foodstandards.gov.au .
The FSANZ switchboard is (02) 6271 2222. The Information Officer can be contacted on (02) 6271 2241 or email info@foodstandards.gov.au [