This Regulation specifies the food safety issues and related conditions regarding the quality of eggs, including the rules for classification, packaging, declaration and additional requirements for marking of eggs, as well as general and special hygiene requirements. The provisions of this Regulation shall not apply to small egg producers that may directly supply the end consumers or local retail stores, if properly authorized. Eggs placed on the market shall meet the general and special conditions in terms of food safety in accordance with regulations governing the safety of food of animal origin. Eggs should be clean, dry and not exposed to direct sunlight. In relation to the quality, eggs are classified into two different groups as follows: eggs of "A" class (fresh eggs); and "B" class eggs (intended for industrial production and processing).
Serbie · 2019-02-14