If eggs are to be sold at retail – even in small, local shops – the producer must have registered with the Eggs and Poultry Unit (Opens in a new window or downloads a file) of The Scottish Government as an egg producer and egg packing centre, no matter the number of laying hens. The property where the eggs are packed will also be inspected by one of our officers and approved as a food premises.
There are certain requirements for eggs sold at retail, including grading, stamping and labelling. These are covered by the Egg Marketing Standards (Opens in a new window or downloads a file).
For producers with up to 50 hens, eggs may be sold at local markets provided that the name and address of the producer is indicated at the point of sale. Producers with more than 50 hens must also stamp their eggs going for sale at a local market with a producer code.
Eggs being sold direct to the consumer, i.e. at the farm gate, do not need to come from a registered egg producer and therefore the regulations do not apply in these instances. However, the eggs must come from the producer’s own hens, and none of the quality and weight grading or labelling specifications set out in the regulations (i.e. free range, Class A) may be used.
There are certain standards in place for those that shoot and/or supply wild game, e.g. venison, including record keeping and hygiene requirements.
More information, including a guide HACCP plan and photo annexe of good and bad practice can be found on the Food Standards Agency Wild Game Guidance (Opens in a new window or downloads a file) pages. An easy to follow flowchart is available in the Wild Game Guide (») (Opens in a new window or downloads a file), which directs the reader to the requirements that apply in certain situations in which game can be supplied, either in-fur or in-feather or as small quantities of wild game meat.
For further information on any of these topics please Contact Us.