Egg production food safety and the Food Standards code

If your food business produces eggs for human consumption, you must meet the requirements of the Food Standards Australia New Zealand (FSANZ) code.

Australia New Zealand Food Standards

This bi-national independent statutory authority develops food standards for composition, labelling, substances added to food (such as additives and processing aids), and contaminants.

These standards apply to all foods produced or imported for sale in Australia and New Zealand and are found in the Food Standards Code (FSC).

Requirements for eggs and egg products

Part 1 of the FSC gives general requirements that must be followed for all food. Refer especially to Part 1.2 for labelling requirements and Part 1.3 for the substances that can be added to foods (for example, processing aids used to wash eggs), and to Part 1.6 for the microbiological limits:

The Primary Production and Processing Standard for Eggs and Egg Products applies only to Australian producers. However, you can use it as a guide to help you run your business:

Labelling eggs and egg products

Eggs and egg products must be labelled in accordance with Part 1.2 of the FSC. In general, you must label all packaged eggs and egg products. However, the FSC allows some exemptions to this rule, provided you have some information available for the customer.

You do not have to label:

  • eggs sold unpackaged
  • eggs or egg products packaged in the presence of the purchaser (that is, if you pack eggs from trays into bags while the consumer is watching)
  • eggs or egg products sold directly from the farm
  • eggs or egg products sold at a fundraising event (where funds go to the charity and not the seller).

However, you still have to provide some information. Read about the requirements:

Find out the specific requirements for labelling eggs and egg products:

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