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Eggs : understanding food traceability

The Regulatory Obligations of the Restaurateur 12 avril

Healthy, nutritious and inexpensive, the egg can be a small dish that looks big and appeals to many plates. In addition, it lends itself to so many preparations : boiled or fried, in a quiche, through the famous pastries, the egg is undeniably the essential ingredient in a kitchen. But be careful, you still have to know how to choose it !

Collecting eggs

Before leaving the production site, restaurateurs, distributors and traders must clearly identify : the name, address and distinctive number of the producer, the number of eggs, the weight, the day of laying and the date of laying. shipping. An inspection upon receipt is essential to facilitate the product traceability system.

Egg labeling

For optimal food traceability, from a health point of view and governmental, eggs are subject to strict regulations. Producers or any other production site are required to highlight the complete coding according to directive n ° 2002/4 / CE of the government. This series of numbers and letters will retrace the path taken by the egg. The idea is to be able to define the method of breeding, the country, the identity of agriculture (...)

Traçabilité alimentaire avec traqfood

The first number identifies how the laying hens are kept.

[1]

  • The code “0”, corresponds to organic farming, the hens have access to the outside, the number imposed is 6 hens per m².
  • The code “1”, means outdoor breeding, the number of hens is 9 per m².
  • The code “2”, indicates a floor farm, the number of hens is also 9 per m².
  • Code “3”, cage breeding, there is a maximum of 18 / m2.

[FR] : the following letters indicate the country of the European Union.

  • FR = France
  • ES = Spain
  • DE = Germany
  • BE = Belgium
  • PT = Portugal
  • CH = Switzerland

[0 1 2] : the following figures indicate the traceability of the breeding.

[34] : in France the last two digits are used to record the building identification number.

The two categories of eggs

  • A : corresponds to fresh eggs, intended for consumers. They are neither washed nor cleaned, neither before nor after classification.
  • B : corresponds to fresh eggs, intended to be delivered exclusively to the food and non-food industry.

The conditions required for packaging

According to the standards imposed by the government : only packing centers can grade, package eggs and label the packages within ten days of the laying date. Regarding the packaging of eggs, category A, we must find in a clear and legible way all the coding as well as the DLC [1]. Egg sizing should also be mentioned. Indeed, the eggs have precise sizes ranging from S for small eggs (53g) to XL for very large eggs (75g).

Anything you need to know about the dates ? Spawning date, DCR [2] ?

The laying date must be mentioned on the packaging. As for the DCR, it therefore corresponds to the expiration date of the eggs and is set 28 days from the day of laying.

NB : Eggs are considered "extra fresh" up to 9 days after laying and "fresh" up to 28 days after laying.

In case of exceeded DCR we have a little tips to share with you to avoid any food waste ;)

With the good old method of grandmother, to know if an egg is still good, nothing could be simpler. Put it in a full glass of water ! & # 129371 ;

  • If the egg sinks it means the egg is still good.
  • Otherwise, if the egg floats, it is bad.

[1expiry date

[2date of recommended consumption

Source : economie.gouv

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