Document ID: chunk:federal_register_of_legislation:F2018C00937:front:0:p2
Version: federal_register_of_legislation:F2018C00937
Segment Type: other
Provision Reference: 
Character Range: 2558–5349

(a) pulping, separating, grading, packing, washing, candling, assessing for cracks or oiling eggs received from an egg producer; or
(b) storing or transporting eggs in association with any of the activities in paragraph (a); or
(c) processing egg product under clause 21 of this Standard.

egg pulp means the contents of an egg, which may contain sugar or salt.

food safety management statement means a statement, which at a minimum, has been approved or recognised by the relevant authority and subjected to ongoing verification activities by an egg producer or egg processor and the relevant authority.

Editorial note:

'Authority' is defined in Standard 4.1.1.

liquid egg white means the white of egg separated as effectively as practicable from the yolk in liquid form.

liquid egg yolk means the yolk of egg separated as effectively as practicable from the white in liquid form.

premises means an egg production premises or a processing premises.

unacceptable refers to unacceptable eggs.

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.

Editorial note:

Standard 1.1.2 defines 'egg product' as the contents of an egg in any form including egg pulp, dried egg, liquid egg white and liquid egg yolk.

Division 2 – Primary production of eggs

3 General food safety management

(1) An egg producer must systematically examine all of its production operations to identify potential hazards and implement control measures to address those hazards.

(2) An egg producer must also have evidence to show that a systematic examination has been undertaken and that control measures for those identified hazards have been implemented.

(3) An egg producer must operate according to a food safety management statement that sets out how the requirements of this Division are to be or are being complied with.

4 Inputs

An egg producer must take all reasonable measures to ensure inputs do not make the eggs unsafe or unsuitable.

Editorial note:

See the definitions of 'safe' and 'suitable' in Standard 3.1.1.

See the definition of 'inputs' in Standard 4.1.1 which includes feed, water and chemicals used in or in connection with the primary production activity.

5 Waste disposal

(1) An egg producer must store, handle or dispose of waste in a manner that will not make the egg unsafe or unsuitable.

(2) For subclause (1), waste includes sewage, waste water, used litter, dead birds, garbage and eggs which the proprietor, supervisor or employee of the egg producer knows, ought to reasonably know or to reasonably suspect, are unsafe or unsuitable.