Regulations for egg producers
Egg food safety is regulated under the Primary Produce (Food Safety Schemes) (Egg) Regulations 2012).
All egg producers must comply with the egg food safety standard (Standard 4.2.5).
Egg producers that require accreditation
Egg producers must be accredited if they are involved in any of the following:
- Have more than 50 laying birds.
- Produce and sell eggs to a food business such as a supermarket, café, hotel or bakery.
- Produce and sell eggs to another egg producer.
- Produce and sell eggs at a market (e.g. a farmers’ market).
- Produce and sell eggs by wholesale.
Backyard producers who give eggs to friends and family do not need to be accredited.
If you require accreditation for egg production, you must also have a Property Identification Code (PIC).
How to apply for accreditation
- Complete the Application for accreditation form ().
- Pay an accreditation and annual fee.
The fee to apply for accreditation is $530. The table below outlines the annual fee based on the number of hens on your property.
Producers will be sent an invoice to pay the fee after the accreditation application form has been reviewed.
Number of hens on your property
|Less than 1,000 hens||$217|
|1,001 hens up to 9,999 hens||$811|
|10,000 to 49,999 hens||$1098|
|More than 50,000 hens||$1,747|
Egg food safety standard (Standard 4.2.5)
Key requirements for producers are:
- the removal of any cracked or dirty eggs from sale
- a maintained food safety management statement
- control inputs (such as feed, disposal of waste and hygiene standards) to ensure eggs they produce are safe
- the ability to trace, if they are asked, where their eggs are sold to.
- a unique identification stamp on individual eggs.
PIRSA Food Safety Program
GPO Box 1671
Adelaide SA 5001
Phone: (08) 8429 0837