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Egg Standard

The Primary Production and Processing (PPP) Standard for Eggs and Egg Products (Standard 4.2.5) is part of a series of national food safety standards.

PPP Standards (which only apply in Australia) aim to strengthen food safety and traceability throughout the food supply chain from paddock to plate .

FSANZ developed the new standard in response to the large number of foodborne illness outbreaks suspected of being linked to eggs or egg products, particularly cracked and dirty eggs which have been a key cause of contamination.

Many cases of illness have also been associated with uncooked or lightly-cooked foods containing contaminated raw egg, for example sauces and desserts. FSANZ estimates there are about 12,800 cases of egg-related salmonellosis per year in Australia, costing $44 million, and that the number of cases is rising .

The new standard will reduce the incidence of illness associated with eggs by:

  • legally requiring egg producers and processors to identify and control safety hazards, such as ensuring feed is not contaminated
  • prohibiting the sale of cracked and dirty eggs unless they are sold to a processor for pasteurisation
  • requiring individual eggs to be stamped with the producers’ unique identification so they can be traced.

Standard 4.2.5 was gazetted in May 2011 and has an 18-month implementation period.

A recent media article discussed the new egg standard and raised some issues. See FSANZ’s response here .

Implementation package

An implementation package for this standard has been developed by the Implementation Sub Committee. You can find the package details here.​


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