Document ID: chunk:federal_register_of_legislation:F2021L00312:reg:3:p21
Version: federal_register_of_legislation:F2021L00312
Segment Type: reg
Provision Reference: reg 3 (pt 21/47)
Character Range: 91207–93901

an establishment sourcing eggs or egg products or their ingredients from an establishment referred to in subsection (3) must make records of each supplier of the eggs or egg products and their ingredients.
Note: The occupier of a registered establishment must retain each record made under this subsection for 3 years (see subsection 11‑7(2)).

5‑14  Handling eggs and egg products

Whole eggs
 (1) Prescribed eggs for export as whole eggs must have shells that are:
 (a) not cracked or broken; and
 (b) free from stain, dirt, blood, faecal matter and any other foreign matter.

Cleaning and cracking
 (2) The cleaning and cracking of eggs must be done in a way that minimises the risk of contamination of their contents.
 (3) Cracked eggs must:
 (a) be separated from uncracked eggs; and
 (b) not contaminate other eggs.
 (4) If the membrane of a cracked egg is leaking, the contents of the egg must be dealt with as eggs or egg products that are not for export as food.

Fertilised eggs
 (5) Fertilised eggs must be dealt with as eggs or egg products that are not for export as food.

5‑15  Notifiable diseases
 (1) If the holder of an approved arrangement for operations to prepare prescribed eggs or egg products at a registered establishment is aware that eggs or egg products at the establishment are derived from a hen that is affected by, or reasonably suspected to be affected by, a notifiable disease, the holder must:
 (a) notify an authorised officer immediately; and
 (b) not deal with the eggs or egg products further for export as food without the written approval of an authorised officer.
 (2) If the holder gives a notification under paragraph (1)(a) orally, the holder must, as soon as practicable after giving the notification, also give the notification in writing.

5‑16  Temperature controls for preparing prescribed eggs or egg products
 (1) Prescribed eggs must be placed under temperature controls as soon as practicable after the eggs are laid.

Chilling
 (2) Prescribed eggs and egg products that are to be chilled must:
 (a) be cooled:
 (i) for whole eggs—to a temperature of 18 °C or cooler; or
 (ii) for any other eggs or egg products—to a temperature of 5 °C or cooler; or
 (b) if the approved arrangement for operations to prepare the eggs or egg products provides for different temperature controls for chilling the eggs or egg products—be cooled in accordance with those controls.
 (3) For the purposes of subsection (2), the eggs or egg products must be cooled quickly enough to minimise the growth of pathogens that could adversely affect the fitness for human consumption of the eggs or egg products.
 (4) The approved arrangement for operations to prepare