Food Safety
Food safety is a key issue for both consumers and egg farmers and it is critical to maintaining confidence in eggs as a food staple. Previous work has demonstrated it is possible to minimise risks arising on-farm to a very low level and we are continuing to work on this through both research and communication activities.
There remains even greater potential to assist in managing food safety risks arising in the post-farm egg value chain by facilitating dialogue between the egg industry, food safety regulators and end-users of eggs and egg products. This is an important focus area for Australian Eggs as the intended outcomes include reduced food safety issues, increased consumer confidence and enhanced industry credibility.
Research library
Reports on food safety and human nutrition are available in the research library.
Codes of practice
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Code-of-Practice-for-Shell-egg-production-grading-packing-and-distribution-2009.pdf
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Code-of-Practice-for-the-manufacture-of-Egg-Products-2009.pdf
Salmonella Response Plans
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Salmonella-Incidence-Response-Plan.pdf
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Salmonella-Enteritidis-Response-Plan.pdf
Egg Stamping Manual
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Egg-Stamping-for-egg-producers.pdf
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Egg-stamping-for-egg-producers-short-version.pdf
Through-chain Salmonella risk identification
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Through-chain-Salmonella-risk-identification.pdf
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Quantitative-risk-assessment-model.pdf
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Risk-profile-of-eggs-and-egg-products.pdf
Salmonella posters
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Using-Eggs-Safely-poster.pdf
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Using-Eggs-Safely-pamphlet.pdf
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Reduce-Salmonella-on-the-farm.pdf
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Egg-collection.pdf
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Feed-and-water.pdf
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Storage-and-transport.pdf
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Egg-products.pdf
Egg safety reminder
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Egg-safety-reminder.pdf
