The following information is intended to assist Retailers including Catering Establishments and other Food Service Establishments (e.g., B&Bs, nursing homes) to comply with the legislative requirements and to provide guidance on best practice for sourcing only Class A hen eggs including their handling, storage and labelling.
Sourcing of Class A Hen Eggs
- Class A hen eggs sold at retail, including those bought by catering establishments and other food service establishments, must be sourced from Egg Packing Centres (EPC) approved by, or wholesalers or distributors registered with the Department of Agriculture, Food and the Marine (DAFM) or by an equivalent body.
- Each egg must be marked with the egg producer code so that it can be traced back to the farm where it was produced.
- Class A eggs must be graded, marked and packed within 10 days of laying. Eggs which are not marked within 10 days must be labelled as Class B eggs.
Handling and storage
The best before date for Class A hen eggs must be fixed at no more than 28 days after the date of lay. This is generally set by the approved EPC and/or indicated at the point of sale.
- Hen eggs that are past their ‘best before’ date must not be available for sale and must be removed from the market.
- Class A eggs shall not be washed or cleaned, before or after grading. Washing of eggs can damage the shell increasing the risk of contamination with microorganisms, such as Salmonella.
- Eggs should not be refrigerated during distribution or storage, including in retail premises. However, in exceptional circumstances, eggs may be transported to a retail premises under refrigerated conditions (below 5 °C) provided the transport does not exceed 24 hours. Additionally, short-term refrigeration (below 5 °C) is allowed, provided it occurs within the retail premises or an adjoining annex and does not exceed 72 hours.
- Eggs must be stored and transported at a constant temperature until sale to the final consumer. A constant ambient temperature is recommended to minimise moisture loss and quality reduction caused by higher storage temperatures.
Why are eggs not refrigerated in retail outlets but should be refrigerated by consumers?
If eggs are refrigerated by the retailer there is the possibility that condensation will form on the surface of the eggs when consumers transport them home. Condensation can facilitate the growth of bacteria and mould on the shell, which may migrate into the egg through its natural pores. By keeping the eggs at a constant temperature at retail level, this condensation does not occur, and the eggs are then refrigerated by the consumer at home. Eggs should be refrigerated in catering establishments prior to their use.
Best practice and guidance
- Broken, cracked or damaged eggs, and soiled egg packaging should be removed from sale and disposed of. Breakages or spillages should be cleaned up immediately.
- Non-compliant eggs (when eggs fail to comply with Reg (EU) 853/2004, Reg (EU) 2023/2465 and S.I. 140 of 2009) should be disposed of as category 3 animal by-products, or, if the quantity is less than 20 kg per week, they may be disposed of as ordinary waste. In every case, disposal must be done hygienically, and records must be kept for at least 2 years to present to the Competent Authority during inspections
- Staff should wash their hands before and after handling eggs or egg packaging
- Eggs should be stored away from sources of strong odours, as eggshells are porous and can absorb these odours.
- Eggs should not be stored next to direct heat sources and there should be good air circulation around the egg packaging.
- Eggs should not be stored in direct sunlight
- The egg storage and display areas should be kept clean and tidy.
- Establish a robust stock rotation and recall system to ensure identification and removal of eggs in the event of a food safety issue. FSAI recommends that this information is incorporated into staff training programmes.
- Sourcing eggs produced under a quality assurance scheme, such as Bord Bia Sustainable Egg Assurance Scheme, is recommended.
Where appropriate, please follow Labelling and Hygiene Guidelines for Producers of Small Quantities of Hen Eggs
Back to Hen Eggs