food safety risks

As a producer of a widely consumed food you need to make sure that the eggs you produce and sell are safe to eat.

the risks - a snapshot

The food safety hazards for eggs and egg products are biological, chemical and physical.

Because a bird has the same orifice for its intestinal and reproductive passage, it is easy to see how the outside of an egg can become contaminated with micro-organisms. If an eggs shell is cracked particularly if the membrane inside is broken bacteria can easily form inside and grow.

Eggs that are not clean present a food safety risk. Dirty eggs are the perfect home for bacteria. Eggshells are porous and, even if the shell is not cracked, bacteria can soak through into the egg itself.

With these issues to consider, if you are involved in producing, processing or transporting eggs it is important to make sure that you have a system in place that reduces the risk of food contamination,

The bottom line is: make sure that the food you produce is safe!

So now you know the risks, what next?

If you are a supplier of eggs and/or egg products in Queensland then there are certain responsibilities you have under the Food Safety Scheme for Eggs and Egg Products (Egg Scheme).

It doesn't matter if you are a big operator selling to a retail chain, or a small grower selling to a farmer's market if you sell, receive gain or reward from your eggs, it is likely that you must comply with the requirements set out in the Egg Scheme.