04.12.2012

All South Australian eggs must be stamped with a unique identification, giving consumers greater confidence they are buying the highest quality local eggs.
The food-safety requirement is part of new national standards designed to boost consumers' confidence when buying eggs and to increase the eggs' traceability.
Egg stamping will ensure that any eggs that need to be traced back to the farm can be, quickly and easily. Under the scheme, producers must be accredited if they have more than 50 laying birds and sell eggs. The regulations will not apply to people who have hens producing eggs for their own consumption as long as they are not selling them wholesale to food businesses or at farmers' markets.
To gain accreditation, producers will need to contact BiosecuritySA, adopt a food-safety statement, comply with the new standards and pay an annual fee.
The fees start at $175 for up to 1000 hens and rise to $650 for 1000 to 9999 hens. Higher charges apply for larger farms.
All retailers and food service caterers such as hotels, snack bars and restaurants will also need to comply with the new rules and ensure that the eggs they use are stamped and come from an accredited producer.
Biosecurity SA and SA Health will undertake an education and awareness program aimed both at businesses and producers in coming months.
The vast majority of eggs will be stamped with SA, followed by a number to identify the farm.