Egg stamping comes into effect in NSW
As of today (26 November), all eggs produced in NSW must be stamped with a unique identifying mark so they can be traced back to the farm of origin should a food-poisoning outbreak occur.
Minister for Primary Industries Katrina Hodgkinson says this is part of a new national standard for eggs that will reduce the impact of a food-poisoning outbreak through improved traceability.
“I commend the egg industry, which has widely met this requirement and come on board well before today’s deadline,” Hodgkinson said.
“Producers see the value in not only protecting their customers, they also recognise the benefit of improved traceability to the industry.
“Egg stamping will mean that the source of an outbreak will be more easily traced and contained.”
Between 2010 and 2014, there were 40 food-poisoning outbreaks associated with eggs in NSW, affecting more than 700 people.
In order to reduce the impact on smaller operators, the NSW Government has provided free stamps to small businesses producing fewer than 1000 eggs per day.
“We have also introduced an exemption for operators that produce less than 20 dozen eggs a week and sell those eggs direct from the farm gate or use those eggs for a fundraising purpose where the eggs will be cooked and consumed immediately, such as an egg-and-bacon roll at a sausage sizzle,” said Hodgkinson.
“We recognise that there will be a transitional period where there may still be unstamped product in the market and the NSW Food Authority will be monitoring compliance with this requirement from 26 November.”
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