Introduction to poultry and egg processing

A quick guide to the legal requirements and other information about poultry, eggs, and their products.


Requirements for poultry and eggs 

While the requirements for poultry and eggs are not all the same, these general requirements apply to both:

  • poultry farmers and egg producers must comply with the Animal Products Act 1999
  • primary processors must comply with the Animal Products Act 1999 and Food Act 2014
  • secondary processors must have a registered food control plan (FCP) under the Food Act, or a registered risk management programme (RMP) if they are exporting with an official assurance.

All finished products intended for human consumption must also comply with Parts 1 and 2.2.1 of the Australia New Zealand Food Standards Code.

Find out about the requirements for producing petfood:

Operating under the Food Act

The Food Act 2014 came into force on 1 March 2016. The Act applies to all new food businesses that started from that date.

Existing businesses (registered under the Food Act 1981 or Food Hygiene Regulations 1974 before 29 February 2016) are making the transition between 2016 and 2019. Find out when your type of business has to start operating under the Act.

You may also need to comply with non-food legislation:

Familiarise yourself with any service-related costs you may have to pay to MPI:

Look up the people and information you'll need to run a food-safe poultry or egg business:

Find all documents relating to poultry processing, including legislation:

Find all documents for egg processing, including legislation:

Refer to the general food safety information for other requirements that may apply to you:

Keep up to date

It’s important to keep up with any new or revised seafood information, including requirements, consultations, strategies and other content changes.

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