EGGS will be stamped with unique identifying marks to help protect public health in the event of a food poisoning outbreak.
Minister for Primary Industries Katrina Hodgkinson praised NSW egg producers who had already implemented new systems before egg stamping becomes mandatory from November 26 2014.
Ms Hodgkinson said stamping will enable traceability back to the farm where the eggs were laid in the event of food poisoning.
“Eggs are a quick and easy nutritious food, but when handled or prepared incorrectly they can become a quick and easy source of Salmonella, a leading cause of food poisoning," she said.
“Traceability will ensure consumers are protected while benefiting the egg industry."
Ms Hodgkinson said eggs are one of the leading sources of Salmonella, between 2010 and 2014 and in NSW alone there were 40 food poisoning outbreaks associated with eggs, affecting more than 700 people, with many of those requiring hospitalisation.
Ms Hodgkinson said while the national standard commenced in November 2012, the NSW government gave egg producers a two-year grace period to enable them adequate time to budget for and implement the stamping requirements.
“I commend the many producers who have already come on board and remind those who have not yet done so to that there is now less than three months before stamping is mandatory,” Ms Hodgkinson said.
“In order to reduce the burden on those smaller operators who produce less than 1000 eggs per day, the NSW Food Authority is providing a free egg stamp and ink to help them meet the requirement.”
Ms Hodgkinson said the NSW government would make regulatory amendments to ensure small businesses that produce less than 20 dozen eggs a week, and sell those eggs direct from the farm gate, will not be required to stamp.
