Shelf life of shell eggs

April 12, 2019 at 3:03 PM

New Zealand Food Safety (MPI) has amended the shelf life requirements for clean un-cracked eggs to 35 days at room temperature. This change does not affect the shelf life requirements for other types of eggs e.g. cracked or broken eggs. Operators may still choose to chill their clean un-cracked eggs if they choose to do so.


Tags: Egg shelf life
Category: News



sale of raw milkDomestic fridgesNovel foodsFood Standards Code revisionfresh produce sanitationHigh Pressure ProcessingNational Programme guidanceFood Protection ForumImported forzen berriesHACCP trainingFood labellingSignificant amendments to Food Control PlansWater activity seminarfood safety rolesous vide for foodservicecontrol of Hepatits A in berriesFood Safety postersvacuum packingfood legislation updatesHealth Star RatingDietary Supplements requirementsFood fermentationFood recall Risk ManagementFermenting vegetablesshelf life determinationRMP resourcesx ray detector functionalityHACCP podcastTemplate Food Control PlanHemp seed can be sold as foodFood Allergen PortalHome based food businessesshelfe life guidelinesHurdle TechnologyFood Recall ProceduresRMP template formsFood Act 2014 resourcesListeria swabbingListeria monocytogenes in ready to eat foodMicrobiological Limits in Foodpart time food safety rolesous videFood FraudAlcohol labelling guideFood Control Plan evaluationTotal Diet SurveyNovel food processing technologiesbrix pH and water activityHPP for milkCustomise Your National Programmehydrogen cyanide and apricot kernelshow to determine shelf life of foodsFront of pack labellingFood processing criteriaOffice administrator positionMicrobiological reference criteriaHousehold Refrigeratorscustom Food Control Planglazed seafood weightsLupinfood safety updatesEgg shelf lifefood contact packagingFree Listeria training moduleFood Act 2014food safety programme templatesallergen labellingFood business registrationCooking meat and seafoodListeria Outbreak Rock MelonWhich microbiological limits do I useweights and measurslabel reviewsraw milk safetyapricot kernels and food safetyNPDAssured Food Safety new websiteListeria outbreakStandards for food premisesfood industry crisis managementConcentration and DryingTop 5 Food Safety TopicsHepatitis Afood standards code indexfood allergen labellingMeat smokingFood Safety training coursesFood allergenirradiated foodforeign object auditsCalculating alcohol in brewed soft drinksFood safety trendsHot holding meat and seafoodHeat treatments for meat and seafoodcrisis management guidelinesNew Product DevelopmentFood Fraud ToolkitListeria monocytogenes in ready to eat foodsAlcohol in kombuchaListeria trainingSummary of Changes to Food Standards CodeFood labelingpre-op inspectionsMilk allergen in dark chocolateFood Safety data capturefood traceabilityCalculate sanitisercarbon monoxide in fish processingsalami food safety guidelinesFood safety training resourcesPrivate LabelSalami manufactureAcidificationrare or lightly cooked meat guidelinesFood Safety Toolkitpreservatives in meatlisteria online trainingFood Act 2014 exemptionsFood RecallsFood Recall guidelinesCommercial sterilisationNational ProgrammeSushi guidelinesFood Safety Buddy magazineWSMP templateFood safety governanceUCFM GuidelinesAcidifying FoodHPPgluten freecontract food safety specialistalcoholic beverages composition requirementsHemp seed food labellingMy Food PlanFood Safety WatchInternal Audit trainingStorage of meat and seafoodListeria samplingDrying fruits and vegetables for food safetySelf supply waterHamburger meat cookingfood and botulism riskfood weights and measurescarbon monoxideNational Programme guidelinesWinemakers Food Safety TemplateE coli 0157 FCP evaluationStandard 1.6.1 Listeria testingsulphites in meatfood safety auditorCross contamination E coli 0157Food Regulations 2015preserving food with acidsFeeding food waste to pigsLaboratory training coursesEgg labellingAllergen managementFSANZ Food Allergen Portalmodified atmosphere packingHepatitis A in frozen berriesFood Standards Code Food Notice for Food Control Plans and National Programmes Environmental swabbingfood defenceNational ProgrammesFood safety culturefood packagingraw milkGuidelines for National ProgrammesHepatitis in frozen berriesFSSC 22000Food allergensFurther Processing guidelinesfood preservationLabelling of irradiated foodreview of food traceability practicesTemplate FCPCountry of Origin labelling for foodListeria guidelinesPreparing food industry sanitisersListeria testing of ready to eat foodsweights and measuresDehydrating foodsmetal detector functionalityPathogen swabbingfish processingFood premises requirementsFoodRecall templateBacterial levels in food