The current regime of hygiene rules was adopted in April 2004 by the European Parliament and the Council and has been applicable since the 1st of January 2006. This collection of legislation is often referred to as 'The hygiene package’ and it aims to introduce consistency and clarity throughout the food production chain from 'farm to fork'. It sets out the hygiene and traceability requirements for premises placing egg and egg products on the market.
Regulation (EC) No 852/2004 and Regulation (EC) No 853/2004 do not apply to the direct supply of small quantities of primary products by the producer to the final consumer or to local retail establishments directly supplying the final consumer.
In an Irish context, this means that primary producers are exempt from the retail requirements of Regulation 852/2004 and the egg requirements of Regulation 853/2004 regarding the direct supply of eggs from:
- a flock of hens (Gallus gallus domesticus) or quail not exceeding 50 birds; or
- a flock of ducks or geese not exceeding 20 birds;
provided the supply is made directly to the final consumer or to retail establishments supplying directly to the final consumer located no more than 100 kilometres from the production site.
Regardless of these exemptions outlined above, all eggs must be produced in a hygienic manner and in accordance with Regulation 178/2002 which lays down the general principles and requirement of food law and lays down procedures in matters of food safety. In addition, eggs must be kept clean, dry, and odour-free, and effectively protected from shocks and out of direct sunshine. To ensure the maintenance of their hygienic properties, eggs must be stored and transported at a constant temperature until they reach the final consumer.
For further information, see the Hygiene of Foodstuffs section.
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