Requirements for egg transport vehicles - NSW Food Authority

facebook.com/nswfoodauthority twitter.com/nswfoodauthority www.foodauthority.nsw.gov.auRequirements for egg transport businessesThis factsheet is for businesses that transportegg products with at least 80% egg white oryolk, or both, or cracked eggs. It does notapply to businesses that transport whole eggsor dried egg products.Meet the requirements of theRegulationEgg transport businesses need to meet therequirements of the Regulation. Theserequirements include basic documentation andrecord-keeping and are outlined below.Minimum food safety requirementsProtection from contaminationEgg transport vehicles need to meet therequirements in Standard 3.2.2 Food SafetyPractices and General Requirements andStandard 3.2.3 Food Premises and Equipmentof the Food Standards Code.To comply businesses should: design and construct transport vehicles toprotect food from contamination, effectively clean and sanitise (wherenecessary) transport vehicles to protectfood from contamination, and segregate raw (eg cracked eggs) fromprocessed food (eg pasteurised pulp), andprotect food from contamination bycovering or sealing it appropriately.Traceability of unpasteurised eggproducts and cracked eggsThe following records need to be kept fortransport of unpasteurised egg products withat least 80% egg white or yolk, or both, andcracked eggs: names and addresses of the persons orbusinesses for whom the foods aretransported, names and addresses of the persons orbusinesses (if known to the holder) thatsupplied the foods, addresses of the premises from which thefoods were collected for transportation andto which the foods were delivered, dates on which the foods are transported, lot identification numbers of the foodstransported, quantity of the foods transported.Temperature during transportBusinesses need to maintain daily productand/or air temperature records (eg load in/outproduct and/or air temperatures, using athermometer or continuous data loggerrecorder) to demonstrate that cracked eggsand egg products with at least 80% egg whiteor yolk, or both, are being transported inaccordance with the requirements outlined inTable 1, or if frozen, frozen solid.Temperature measuring devices must be easilyaccessible and demonstrate accuracy of ± 1°C.6 Avenue of the Americas, Newington NSW 2127 | PO Box 6682, Silverwater NSW 1811T 1300 552 406| F 02 9647 0026 | E contact@foodauthority.nsw.gov.auNSW/FA/FI077/1407

Table 1: Transport temperature requirementsFoodStoragetemperatureJustificationCracked eggs < 8°C Code of Practice forthe Manufacture ofEgg Products(AECL, February2008)Salmonella isunlikely to grow at