Functional Food Safety has extensive experience in designing and implementing HACCP based food safety programs in the egg products industry.

Functional Food Safety has experience in all facets of the egg products industry from primary production, egg grading (washing and crack detection) to liquid and whole egg processing.

Egg producers are businesses or farms that produce more than 20 dozen eggs for sale in any week.

These businesses may also assess eggs for quality (eg. by weight, size) and dry clean dirty eggs.

Egg producers are required under Standard 3.2.1 of the Food Standards Code to implement a documented food safety program.

This shows a business has examined its food production activities and identified all potential food safety hazards.

It outlines how these hazards are controlled, corrective action if they are not controlled, a schedule for regular reviews of the program, and appropriate records to be kept.

Egg graders are businesses that wash eggs and/or conduct the final crack detection before sale.

Egg graders are required under Standard 3.2.1 of the Food Standards Code to implement a documented food safety program.

A food safety program is a written document that shows a business has examined their food production activities and identified all potential food safety hazards.

It outlines:

  • how hazards are controlled
  • corrective action if they are not controlled
  • regular review processes
  • appropriate record keeping.
Egg processors are businesses that manufacture and/or pasteurise egg products including:
  • fresh liquid whole eggs, egg white, egg yolk (pulp)
  • frozen whole eggs, egg white, egg yolk
  • dried whole eggs, egg white, egg yolk
  • salted and sugared yolks
  • scrambled egg mix
  • hard boiled eggs.

Egg processors are required under Standard 3.2.1 of the Food Standards Code to implement a documented food safety program.

We can develop and implement a HACCP based food safety program that helps to ensure your eggs and egg products meet the requirements of the following sections of the Food Standards Code:

2.2.2 – Eggs

3.2.1 – Food Safety Programs

3.2.2 – Food Safety Practices and General Requirements

3.2.3 – Food Premises and Equipment

4.2.5 Primary Production and Processing Standard for Eggs and Egg Product.

Egg Products

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Food Safety Programs