15/01/2007

Selling eggs can be a profitable income source for small and large producers alike, but, before embarking on such a venture, it is important to swot up on the latest legislation regarding labelling, packaging and distribution in accordance with the Egg Marketing Standards Regulations.

Here, the Highlands and Islands Local Food Network (HILFN) answer some frequently-asked questions about selling eggs.

Do I need to be registered?

No, not if you are selling un-graded hens eggs direct to the consumer from the farm gate (i.e. place of production) or personally, door-to-door, from a flock of less than 350 laying birds. Or, you are selling duck, goose, turkey, quail eggs or other minority avian species. You will not need to be registered as a packing centre and the eggs will not require to be stamped / marked, as you will only be selling limited volumes to very local markets.

Yes, if your flock is greater than 350 laying birds, or your flock is less than 350 laying birds but the eggs are sold marked as being a specific grade (e.g. Class A) or from a specific production system (e.g. free-range). You also need to register if your flock is less than 350 laying birds and you are selling eggs at local public markets or to another egg packing station, whether graded or not.

How do I register?

If you answered yes above, you will be covered by the Egg Marketing Standards Regulations and are required to apply to register your premises either as a laying flock or as a packing centre if you sell eggs to a third party (e.g. butchers, farm shop, local shop, caterer, etc). There is no cost to register and applications should be made to the Scottish Executive Egg Marketing Inspectorate.

What do I do to achieve registration?

Grade your eggs

Graded eggs need to be ‘Class A’ and must meet the specified size and quality standards.
Class B eggs are those that do not meet the Grade A quality criteria and should not be sold for human consumption, but can used by the food industry for processing. Caterers and bakers are not classed as ‘food processors’ and should use only Grade A eggs.

Mark Individual Egg Shells

Grade A egg shells from registered producers need to be stamped with a minimum of the rearing method and the producer’s registration code. This comes in two parts e.g. 1UK123SCO, where the first digit represents the production method (0 = organic, 1 = free-range, 2 = barn, 3 = cage), followed by country of production, unique three-digit farm identification number and an indication that the eggs were laid in Scotland. Additional optional markings on egg shells can include egg size, various dates and farm / trade names.

Ensure High Standards

In order to achieve registration, you will need to meet the specified premises, equipment and storage time/temperature standards. Provided they are of the required standard, registration will be approved and a flock or packing centre number will be issued.

Label your Packs

Egg packs then also need to be labelled, approved by the Egg Marketing Inspectorate before use and include at least:
– name & address of packing centre,
– registration number,
– quality grade, size and rearing method (organic, free range, barn or cage),
– best before date (the maximum best before date is 28 days from the date of lay and eggs must be delivered to consumers within 21 days of lay),
– number of eggs,
– consumer advice (‘keep chilled after purchase’).

Use the right packaging

Eggs packs can be of any size. Packs containing 36 or more eggs are classed as ‘large’ and can be re-used provided they are clean and in good condition. Small’ or ‘pre-packs’ containing less than 36 eggs, should only be used once.

Ensure Good Storage and Transport Conditions

Eggs should be protected from moisture, dirt, shocks, strong odours, strong light and excessive temperature changes.

Keep Records

Producers and packers need to keep full records about their inputs (hens and feed) and outputs (eggs and end of lay birds).

For more about selling eggs and other factsheets, contact Caroline Vawdrey at the HILFN, 01381 600 525, info@hilocalfood.net or log on to www.hilocalfood.net.