Egg hygiene Flashcards
What are the regulations for egg production
The regulations are not intended for hobby hen keepers
Describe enforcement of egg production legislation in the UK
Describe egg grading
Describe class A eggs
eggs that have quality characteristics that make them suitable for direct human consumption.
Can be sold through supermarkets
Eggs must not be washed/cleaned before/after grading & cant be treated for preservation or maintained at less than 5C
the words ‘extra fresh’ may be used as an additional quality indication on packs containing class A eggs until 9th day after laying of the egg
What are the quality characteristics of class A eggs
Shell & cuticle: Clean, intact, normal shape
Air space: ≤6 mm (≤4 mm for ‘extra’), stationary
Yolk: Shadow only on candling, not clearly visible, returns to center when rotated
White: Clear, translucent
Germ: No visible development
Foreign matter/smell: Not permitted
How are Class A eggs graded by weight, and how should mixed-size packs be labelled?
XL (Very large): ≥ 73 g
L (Large): 63–72 g
M (Medium): 53–62 g
S (Small): < 53 g
Mixed-size packs must state the minimum weight and be labelled “eggs of different sizes.”
Describe class B eggs
don’t meet quality characteristics for direct human consumption unless heat treated/pasteurised
e.g. eggs from laying flocks which are positive for Salmonella Enteritidis or Salmonella Typhimurium or are of unknown health status
e.g. eggs which are damaged or unclean
Describe ungraded eggs
Ungraded eggs (with producer code) can be sent for food or non-food industrial processing
Ungraded/unstamped eggs can be sent directly from registered producers to processors under specific derogations approved by an Egg Marketing Inspector
Describe egg codes
The information printed on the egg shell include relevant data for traceability, which includes:
- Farming method.
- Country of origin.
- Farm ID.
- Quality standards (Lion mark for the UK).
What is the lion mark
It’s a UK food safety scheme (since 1998) ensuring eggs come from hens vaccinated against Salmonella Enteritidis
It includes audits, hygiene controls, traceability, & best-before dates on shells.
Only BEIC members can use the mark.
About 85% of UK eggs meet this standard
What are the exceptions to egg marking
Eggs sold directly by producers (on farm, door-to-door, or at local markets) don’t need full regulation compliance
Producers with <50 hens selling at markets don’t need producer code but must show name, address, best-before date & storage advice.
However, some markets may still require stamping
What is the most common source of food borne outbreaks
eggs and egg products (18.5%)
What is the most common source of Salmonella
egg and egg products
What is the national control plan (NCP)
Introduced in 2009 across EU Member States
Eggs must come from commercial flocks under a Salmonella control programme with full traceability
In the UK, eggs from flocks infected with Salmonella Enteritidis or Typhimurium cannot be sold as fresh shell eggs
These eggs may only be used if heat-treated or pasteurised
How are eggs and egg products imported into the EU?
Imports only allowed from countries approved by the EU
Must meet EU legislation and UK rules
Each consignment must:
- Come from a country authorised to export that product to the EU
- Enter via a Border Inspection Post for veterinary checks
Egg products must also:
- Have a public health certificate
- Be from an establishment approved by the exporting country’s authority
How can salmonella infections be prevented in flocks
