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New British Lion egg code introduced

By William Dodds

- Last updated on GMT

The new standard includes 64 additional criteria. Credit: Getty / Jonathan Knowles
The new standard includes 64 additional criteria. Credit: Getty / Jonathan Knowles
The British Egg Industry Council (BEIC) has launched an updated code of practice for the production of British Lion-certified egg products.

The standard has been designed to embrace the latest food safety advances, including 64 new criteria, while also recognising the level of innovation taking place within the sector.

Version 3 of the code of practice is released 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, British Lion remains the only recognised industry standard for processed eggs anywhere in the world.

The code sets standards across all systems of production, protecting eggs from when they are laid to the time they are delivered to manufacturers and foodservice operators.

In addition to the standards of the British Lion shell egg code of practice, which includes over 700 auditable points, processors of British Lion Egg Products must adhere to a further wide range of additional standards.

Commenting on the unveiling of the new code, BEIC chief executive Gary Ford said that maintaining and upholding high standards was “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,” ​Ford added.

“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.”

Meanwhile, Institute of Food Science and Technology president Sterling Crew welcomed the introduction of Version 3 of the code of practice.

“There’s an assumption that once an egg has been pasteurised that it’s automatically safe but there’s a lot more to it, especially where some egg products, such as egg white, are heat treated,”​ he continued.

“With ongoing food safety incidents involving eggs and egg products produced outside the UK, there are potential risks associated with egg products that aren’t produced to the standards of the British Lion Code of Practice, and I will always insist my colleagues, customers, and friends ask for British Lion egg products if they want food safety assurance.”

In other news, a new investigation into RSPCA Assured farms has revealed scenes of dying animals and unclean conditions.

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