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Notice Type
General Section
Notice Title

Standard 2.2.2 – Eggs and Egg Products – Food Standards (Proposal P1025 – Code Revision) Variation—Australia New Zealand Food Standards Code – Amendment No. 154

The Board of Food Standards Australia New Zealand gives notice of the making of this standard under section 92 of the Food Standards Australia New Zealand Act 1991.

The Standard commences on 1 March 2016.

Dated 25 March 2015

Standards Management Officer, Delegate of the Board of Food Standards Australia New Zealand.

Note:

This Standard will be published in the Commonwealth of Australia Gazette No. FSC 96 on 10 April 2015.

Note 1 This instrument is a standard under the Food Standards Australia New Zealand Act 1991 (Cth). The standards together make up the Australia New Zealand Food Standards Code. See also section 1.1.1—3.

Note 2 This Standard applies in Australia only.

2.2.2—1 Name

This Standard is Australia New Zealand Food Standards Code – Standard 2.2.2 – Eggs and egg products.

Note Commencement: This Standard commences on 1 March 2016, being the date specified as the commencement date in notices in the Gazette and the New Zealand Gazette under section 92 of the Food Standards Australia New Zealand Act 1991 (Cth). See also section 93 of that Act.

2.2.2—2 Definitions

Note In section 2.2.2—3 and Standard 4.2.5:

unacceptable egg means –

(a) a cracked egg or a dirty egg; or

(b) egg product which has not been processed in accordance with clause 21; or

(c) egg product which contains a pathogenic micro-organism, whether or not the egg product has been processed in accordance with clause 21.

In this definition, ‘clause 21’ is a reference to clause 21 of Standard 4.2.5, which relates to ‘Processing egg product’, and applies in Australia only.

2.2.2—3 Sale or supply of unacceptable eggs

(1) Unacceptable eggs must not be sold in a retail sale or to a caterer.

(2) In this section:

unacceptable egg has the same meaning as it has in Standard 4.2.5.

2.2.2—4 Traceability

Eggs for retail sale or for sale to a *caterer must be individually marked with the producer’s or processor’s unique identification.