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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 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.

The standard introduced requirements for 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 with an 18-month implementation period.

FSANZ has commenced a proposal to consider amending the Australia New Zealand Food Standards Code to provide new and/or amended food safety and primary production requirements for eggs and egg products. 

Further information is provided under Proposal P1060


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