26 MAY 2011 NEW ZEALAND GAZETTE, No. 71 1713

Editorial note:
‘Supply’ is defined in Standard 4.1.1 as including intra company transfers of product.

Division 3 – Egg Processing

12 Application of Food Safety Standards

Standards 3.2.2 and 3.2.3 apply to processing under clause 21 and storage and transport under clause 22, but not to any other processing activities.

13 General food safety management

(1) An egg processor must systematically examine all of its processing operations to identify potential hazards and implement control measures to address those hazards.

(2) An egg processor must also have evidence to show that a systematic examination has been undertaken and that control measures for those identified hazards have been implemented.

(3) An egg processor must operate according to a food safety management statement that sets out how the requirements of this Division are to be or are being complied with.

14 Receiving unacceptable eggs

An egg processor must not receive unacceptable eggs for human consumption unless -

(a) in the case of dirty eggs, they are to be cleaned;

(b) in the case of cracked eggs, they are to be processed in accordance with clause 21; or

(c) in the case of egg pulp, the product is to be processed in accordance with clause 21.

15 Inputs

An egg processor must take all reasonable measures to ensure inputs do not make the eggs or egg product unsafe or unsuitable.

Editorial note:
See Standard 4.1.1 for the definition of ‘inputs’.

16 Waste disposal

(1) An egg processor must store, handle or dispose of waste in a manner that will not make the eggs or egg product unsafe or unsuitable.

(2) For subclause (1), waste includes sewage, waste water, unacceptable eggs or egg product and garbage.

17 Skills and knowledge

An egg processor must ensure that persons undertaking or supervising the processing of eggs or egg product have -

(a) skills in food safety and food hygiene; and

(b) knowledge of food safety and food hygiene matters;

commensurate with their work.

18 Health and hygiene requirements

(1) A person involved in egg processing must exercise personal hygiene and health practices that do not make the eggs or egg product unsafe or unsuitable.

(2) An egg processor must take all reasonable measures to ensure that personnel and visitors exercise personal hygiene and health practices that do not make the eggs or egg product unsafe or unsuitable.

19 Design, construction and maintenance of premises, equipment and transportation vehicles

An egg processor must -

(a) ensure that premises, equipment and transportation vehicles are designed and constructed in a way that minimises the contamination of the eggs or egg products, allows for effective cleaning and sanitisation, and minimises the harbourage of pests and vermin; and

(b) keep premises, equipment and transportation vehicles effectively cleaned, sanitised and in good repair to ensure the eggs or egg products are not made unsafe or unsuitable.

20 Traceability

(1) An egg processor must not sell eggs unless each individual egg is marked with the processor’s or producer’s unique identification.

(2) An egg processor must not sell or supply egg product unless each package or container containing the egg product is marked with the processor’s or the producer’s unique identification.

(3) In addition to subclauses (1) and (2), an egg processor must have a system to identify -

(a) from whom eggs were or egg pulp was received; and

(b) to whom eggs or egg product was supplied.

21 Processing egg product

(1) An egg processor must process egg product by -

(a) pasteurising; or

(b) heating using any other time and temperature combination of equivalent or greater lethal effect on any pathogenic micro-organisms in the egg product; or

(c) using any other process that provides an equivalent or greater lethal effect on any pathogenic micro-organisms in the egg product.

(2) For paragraph (1)(a), the egg product listed in Column 1 of the Table to this clause must be pasteurised to the time and temperature combinations in Column 2, Column 3 and Column 4.

(3) A process described in paragraph 1(b) or (c), if used, must be validated by the egg processor.