Egg Processor
If you are processing eggs or receiving eggs from another egg producer for supply or sale, then you require an accreditation with Safe Food Production Queensland (Safe Food). ‘Processing’ refers to any of the following activities:
- storing, handling, washing, candling, grading, or packing eggs on behalf of others
- pasteurising egg products
- processing eggs to egg products
These activities are classified as Processing under the Egg Scheme of the Food Production (Safety) Regulation 2014.
Before you apply
Processing eggs in an approved facility
If you intend to process egg or egg products, you must do so in an approved facility that meets the requirements of the:
- Primary Production and Processing Standard for Eggs and Egg Products Standard 4.2.5
AND - Food Standards Code Standard 3.2.3 (Food Premises and Equipment)
If your food premise complies with these requirements and you wish to proceed with an application for accreditation, please see below for what you need to submit.
Safe Food’s application process
As an egg processor, your application for accreditation will be split into two parts. Part 1 will require you to submit what is listed below under “What should I submit with my application?” Part 2 will involve addressing your biosecurity requirements as an egg processor to ensure you comply with Queensland’s Salmonella Enteritidis Prevention Plan. You will be asked to complete certain tasks via the Safe Food Hub. Further information about this will be provided once Part 1 of your application has been reviewed by Safe Food.
What should I submit with my application?
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Application form
Complete the Application form and select Processing (egg scheme) as your activity on page 2.
Note: If you want to complete this form on your mobile or desktop, please download or save it first.
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Payment of fees
Fees and payment details can be viewed within the Application form.
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Food Safety Program
You must submit a Food Safety program (FSP) with your application. A FSP documents the processes and procedures you will follow to minimise or eliminate food safety risks and ensure the food you produce is safe. This is a detailed document that covers all aspects of your business, from inputs, product descriptions and temperatures, right through to cleaning, maintenance and pest control. It involves a risk assessment to identify where any possible issues may arise, how to recognise these issues, what the acceptable limits are around each step, and what to do to rectify a food safety issue, should it occur.
A FSP can be developed in partnership with a food safety consultant or your industry association. However, you are not obliged to use these.
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Approval from local council
You must provide written confirmation from your local council that you are permitted to undertake your proposed activities at the site from which you intend to operate.
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Photos & floor plan
Please submit photos and a floor plan of your processing facility that show:
- cool rooms/ refrigerators (floor plan & photos)
- hand washing facilities (floor plan & photos)
- drains (floor plan & photos)
- all equipment used (e.g. washer, grader, candler, etc.) (photos only)
- egg packaging / example label (photos only)
- rodent bait stations (floor plan only)
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Evidence of registration as biosecurity entity (if applicable)
Depending on your business operations, you may be required to register as a biosecurity entity with Biosecurity Queensland and obtain a Property Identification Code (PIC). Please contact Biosecurity Queensland for more information.
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Biosecurity map
You must submit a biosecurity map for each site that you are applying for accreditation. This will help identify the biosecurity strengths and weaknesses of your property. Further instructions and an example biosecurity map are available.
Submit your completed application to applications@safefood.qld.gov.au or PO Box 221, Greenslopes, Brisbane, QLD 4120.
When to apply
Under the Food Production (Safety) Act 2000, it is unlawful to engage in certain activities relating to primary production or processing of food until you have been granted an accreditation by Safe Food. As such, you should allow adequate time for your application to be reviewed by Safe Food before you begin operating.
Part 1 of your application will aim to be assessed within 14 days, although applications submitted in their entirety (with all the items outlined above) are likely to be processed faster.
Upon submission of your application, a member of our Central Assessment Team will contact you for payment (if paying by credit card). Once payment has been received, your application will be assessed, and we will contact you if we require any further information.
You will be notified in writing about the outcome of your application (approved or refused).
Part 2 of your application will involve addressing your biosecurity requirements as an egg processor. These requirements are in response to Queensland’s Salmonella Enteritidis Prevention Plan to ensure that all egg and poultry producers and processors are following a set of standard operating procedures to reduce the risk of Salmonella Enteritidis from entering Queensland. You will be asked to complete the following tasks online via the Safe Food Hub:
- Business profile
- Food Safety Management Checklist
Part 2 of your application will be assessed within 5 days and we will contact you if we require any further information.
Further information about Part 2 will be provided once Part 1 of your application has been reviewed by Safe Food.
Temporary accreditations
As an egg processor, you will be undertaking activities deemed to be high risk under the Food Production (Safety) Regulation 2014. As such, if your application is approved, you will be issued a temporary accreditation to start with.
A temporary accreditation is issued for a period of up to two months, prior to being considered for an open accreditation.
Under a temporary accreditation, you must have your food production system approved by Safe Food before you can begin supplying foods that pose a higher risk to consumers. Your level of risk will be determined based on what is documented in your Food Safety Program and compared against the Food Production (Safety) Regulation 2014.
If you are issued a temporary accreditation, you will be required to submit additional technical information to demonstrate that your nominated food safety controls are effective in maintaining compliance with the requirements of the Egg Scheme. This required information is in addition to the application process and will incur additional costs. You will be notified in writing if you are issued a temporary accreditation and what you need to supply.
For more information about temporary accreditation requirements, please contact us.
Fees
Fees are based on the activities you are carrying out and are outlined in the Application form.
New applications will incur a one-time application fee that is non-refundable.
Our accreditation period runs from 1st January – 31st December.* You will therefore need to renew your accreditation on an annual basis.
For more information, please refer to our fees & charges.
*Our fees are not pro-rata.
Standards & guidelines
Food Production (Safety) Regulation 2014
Food Production (Safety) Act 2000
Food Standards Code (Primary Production and Processing Standard for Eggs and Egg Products) Standard 4.2.5
Food Standards Code (Food Premises and Equipment) Standard 3.2.3.
Safe Food Guideline for Egg Cleaning Procedures
National Farm Biosecurity Manual – Poultry Production
National Water Biosecurity – Poultry Production
Salmonella Enteritidis Prevention Plan – Standard Operating Procedures for Egg Farms
Safe Food Notifications Protocol