FSANZ on the way to developing a national food safety standard for eggs and egg products

This is the fourth fact sheet ^[1] reporting on Proposal 301, the development of a national Primary Production and Processing Standard for Eggs and Egg Products, which will be included in the Australia New Zealand Food Standards Code (the Code).

Recent standard development activities

FSANZ released the Initial Assessment Report for public consultation in December 2006 [2] . Many valuable submissions were received from industry, government and consumers, all of which will assist in the standard development process.   FSANZ would like to thank all respondents; each submission will be addressed in the next public document, the Draft Assessment Report.  

A meeting of the Standard Development Committee [3] was held recently to discuss the main issues raised in submissions, particularly in light of recent egg related foodborne illness outbreaks.

Additionally, the FSANZ Scientific Risk Assessment team held a meeting with the Egg Scientific Advisory Panel [4] to present the main findings of its scientific risk assessment.   This report will be finalised shortly after going through an internal and external review process.

The egg communication working group, comprising FSANZ staff and members of the Standard Development Committee, has also been busy preparing media information and a presentation about the development, scope and purpose of the standard.   This presentation is intended for use by the all members of the Committee to bring awareness to as many egg producers and processors as possible.

What were the main issues raised in submissions?

The main issues raised in submissions to the Initial Assessment Report related to the scope of the standard, the use of cracked and dirty eggs and unpasteurised pulp, traceability, packaging and the labelling of eggs.   Each issue was discussed in detail at the recent Standard Development Committee meeting.

The Standard Development Committee also discussed issues relating to the sale and purchase of cracked eggs and the hygienic handling of eggs in light of the recent egg-related foodborne illness outbreaks.

Some existing resources providing information on the safe storage, cooking and handling of eggs to ensure food safety are given below

• Australian Egg Corporation Limited –Egg tips

http://www.eggs.org.au/index.asp?pageid=181

• New South Wales Department of Health –Media release 03/05/2007- NSW Health advisory - Salmonella

http://www.health.nsw.gov.au/news/2007/index.html#

• New South Wales Food Authority –Safe use of eggs

http://www.foodauthority.nsw.gov.au/consumer/c-safe-use-of-eggs.asp

• SafeFood Queensland –Frequently Asked Questions – cracked and dirty eggs

http://www.safefood.qld.gov.au/business_centre/fact%20sheets/fseggs.html

• South Australian Department of Health –Food Industry Bulletin - Egg safety

http://www.dh.sa.gov.au/pehs/Food/070504-egg-FIB-directive.pdf

• Victorian Department of Human Services –Food safety – storing eggs

http://www.betterhealth.vic.gov.au/BHCV2/bhcarticles.nsf/pages/Food_safety_storing_eggs?open

General food safety information can also be found on the Food Safety Information Council website: http://www.foodsafety.asn.au/

What is the next step in the standard development process?

Over the next few months, FSANZ will be finalising the scientific risk assessment, which will be presented to the Standard Development Committee at its next meeting later in 2007.   At this meeting, the ways in which the hazards identified in the risk assessment may be controlled or managed will also be discussed.  

Following these discussions FSANZ will prepare the second public report on the Proposal, the Draft Assessment Report, which will include

• A response to each of the comments raised in submissions to the Initial Assessment Report;
• The findings of the scientific risk assessment and options for addressing the identified food safety risks;
• A cost-benefit analysis of the different options for addressing food safety risks. This will assess the impact of the different options for the standard on those who will be affected (e.g. egg producers, processors, retailers, governments and consumers); and
• A proposed draft of the Primary Production and Processing Standard for Eggs and Egg Products.

Do I have any more chances to input into the proposed egg standard?

Yes. We will welcome submissions on the proposed standard and supporting information contained in the Draft Assessment Report when it is released for public comment. This will most likely be in late 2007 or early 2008.

Additionally, you may contact FSANZ, or members of the Standard Development Committee, for example to discuss the progress of the standard or how it may affect you.

Where can I obtain further information?

General information about primary production and processing standards is available on the FSANZ website at 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

Alternatively, contact Liz Dean on (02) 6271 2627; elizabeth.dean@foodstandards.gov.au or Barbara Butow (02) 6271 2283; barbara.butow@foodstandards.gov.au in the Food Safety Section, FSANZ.

We appreciate your feedback

If you have any comments on the usefulness of these fact sheets, or any suggestions for improvements, please contact Christina Belperio on (02) 6271 2276 or christina.belperio@foodstandards.gov.au in the Food Safety Section, FSANZ.

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