Food Safety
Members are required to meet the standards of the Free Range Farmers Association Quality Assurance and Food Safety Program and the Code of Practice for Shell Egg Production, Grading, Packing and Distribution. The QA program is available from the Association and the Code of Practice is available from the Australian Egg Corporation by clicking here.
Quality Assurance
Some of the reasons Free Range Farmers Association eggs are of the highest quality:-
More information from the Victorian Department of Health by clicking here
Quality Assurance
Some of the reasons Free Range Farmers Association eggs are of the highest quality:-
- Free Range Egg production requires a high level of management, constant interaction with the hens and attention to detail.
- We abide by the industry Shell Egg Code of Practice which ensures that you receive a product of the highest quality.
- Our eggs are cleaned, graded and packed on farm which means your eggs are delivered soon after laying.
- Farms are regularly independently inspected which requires all member farms to adhere to standards and codes of practice.
- Our farms are independently audited to a quality assurance program and food safety plan using HACCP procedures.
More information from the Victorian Department of Health by clicking here
Food Safety Advice for restaurants and retailers
With FRFA accredited farms, you can be sure the eggs meet the highest standards
When eggs are delivered to your premises, ensure they are kept cool with a maximum temperature of 15 degrees Celsius.
Inspect the eggs to ensure they are not cracked or dirty.
Immediately wash hands after handling eggs if cracked or dirty eggs have been identified.
Ask your egg supplier to guarantee:
Eggs are delivered on new, clean trays or in new, labelled cartons.
No cracked or dirty eggs were evident in the consignment when they were loaded.
Eggs are delivered to your premises at a temperature not more than 15 degree Celsius.
Egg production processes are controlled by an independently audited HACCP program
Inspect the eggs to ensure they are not cracked or dirty.
Immediately wash hands after handling eggs if cracked or dirty eggs have been identified.
Ask your egg supplier to guarantee:
Eggs are delivered on new, clean trays or in new, labelled cartons.
No cracked or dirty eggs were evident in the consignment when they were loaded.
Eggs are delivered to your premises at a temperature not more than 15 degree Celsius.
Egg production processes are controlled by an independently audited HACCP program
Grading and candling eggs
Eggs need to be graded for size, and candled (passed over a light) to ensure there are no cracks in the shell, bloodspots or other imperfections in the eggs being packed for sale.
There are many types of candler-graders on the market from small table top models such as the one pictured here, to massive units which handle many thousands of eggs an hour and automatically pack into cartons.The most popular small units are the Egomatic and the Mobanette, but other models are available.
The grading process on a small farm is shown in this You Tube clip:
http://www.youtube.com/watch?v=gmRBQj-3QRE
There are many types of candler-graders on the market from small table top models such as the one pictured here, to massive units which handle many thousands of eggs an hour and automatically pack into cartons.The most popular small units are the Egomatic and the Mobanette, but other models are available.
The grading process on a small farm is shown in this You Tube clip:
http://www.youtube.com/watch?v=gmRBQj-3QRE
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