The British Egg Industry Council (BEIC) has launched an enhanced Code of Practice for the Production of Lion Quality Egg Products.
The new standard embraces the latest food safety advances, including 64 new criteria, and recognises the fast-moving innovation within the sector. The latest update, Version 3, comes amid ongoing food safety outbreaks linked to eggs and egg products produced outside of the UK.
More than 30 years after the launch of the processing Code in 1995, it remains the only recognised industry standard for processed eggs anywhere in the world. It sets standards across all systems of production, protecting eggs from the moment they are laid to the time they are delivered to food manufacturers and foodservice operators.
In addition to the stringent standards of the British Lion shell egg Code of Practice, which includes over 700 auditable points, processors of Lion Egg Products must adhere to a further wide range of additional standards.
Gary Ford, Chief Executive of the British Egg Industry Council, said: “With food safety incidents continuing to be linked to eggs and egg products produced outside of the UK, maintaining the highest standards remains as important now as it ever was.
“For more than 25 years, the Code of Practice for the Production of Lion Quality egg products has provided peace of mind, ensuring retailers, food manufacturers, foodservice operators, wholesalers, and other organisations can safely serve UK consumers British egg products without the risk, food miles and challenges of traceability involved in importing egg products.
“I am proud to say that Version 3 pushes the standards even further, incorporating new industry advice and providing specific measures and controls, particularly around some of the new and more innovative products, to ensure that the British public gets the quality, safe and domestically produced egg products they expect and deserve.”