The Liberal Government is cutting red and green tape, and bringing back common sense.
The new Primary Produce Safety Egg Regulations approved by Cabinet last week and which will commence on the 1st February are the least restrictive in the country. They are also much more sensible than those proposed by Labor and the Greens when in Government* (see the table below).
The Government has decided that small egg producers shouldn't be tied up in red tape.
Only commercial producers who produce and sell more than 20 dozen eggs per week will be required to be accredited with an audited food safety plan, meaning that home egg producers will be exempt from the new national requirements.
Smaller producers who sell or supply less than 20 dozen eggs per week commercially will be required to be registered, but will not be charged any license fees or other costs to be registered. In addition, they will be provided with a free "mark of origin" stamp for their eggs for improved traceability in the event of a food safety concern.
Commercial producers will be able to continue to stamp their eggs with their own stamp or brand to demonstrate their compliance and safety accreditation.
These regulations strike the right balance between reducing red tape, and ensuring appropriate food safety standards for consumers.
Egg Food Safety Scheme
To meet the new National Standard introduced Nov 2012: 4.2.5 – Primary Production and Processing Standard for Eggs and Egg Products
| Labor - Green proposal | Liberal | Details | |
|---|---|---|---|
Focus on number of hens | Focus on actual production/number of eggs | ||
| Clear exemptions? | No | Yes, for non-commercial home egg producers | Unless eggs are sold or supplied at commercial establishments, home egg producers are exempt from any requirements. Occasional direct selling of excess eggs is exempt. |
| Register and stamp | Less than 20 laying hens and sell eggs Must notify DPIPWE and use supplied handheld device to stamp eggs and comply with Food Standards Code. (Equivalent to approximately 8 dozen eggs per week) | Small Commercial Egg Producer: Fewer than 20 dozen eggs per week sold at commercial establishments (e.g. markets, shops, cafe's), or supplied to food service establishments. (Equivalent to approx. 50 layer hens) | Accreditation is not required; and no annual fees apply. All eggs sold must be individually marked with the producer's unique identifying mark or code. A hand stamper will be provided to egg producers in this category at no cost on registration of producer's details with DPIPWE. |
Fully accredited | More than 20 laying hens and sell eggs by retail or wholesale Must be accredited and have an audited food safety program, including stamping and fees. (Equivalent to approximately 8 dozen eggs per week) | Accredited Commercial Egg Producer: 20 dozen or more eggs produced and sold in any week. (Equivalent to approx. 50 layer hens) | Producers in this category require an accredited and audited food safety program (requirement is already in place for producers in this category. Includes stamping with the producer's unique identifier including compliant in-house branding that demonstrates their compliance and safety accreditation. Fees apply. |
More Media Releases from Jeremy Rockliff
More Media Releases from the Minister for Primary Industries and Water