The British Egg Industry Council developed the Lion Quality seal that can be imprinted on eggs subject to compliance with a Code of Practice that ensures food safety.  The latest Version 3 incorporates standard operating procedures extending from lay to delivery.

Gary Ford, CEO of the British Egg Industry Council, noted, “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, food service operators, wholesalers and other organizations that British egg products can be served without risk and with traceability not available in imported egg products.”

Sterling Crew, President of the Institute of Food Science and Technology, welcomed the issue of Version 3 of the Code of Practice stating, “There’s an assumption that once an egg has been pasteurized it is automatically safe but there’s a lot more to it, especially when some egg products including egg white are heat treated.  The Code gives assurance not only to egg safety but also on quality, authenticity, provenance and welfare.”

The British Egg Industry Council is obviously appealing to the sentiments of food service and grocery segments of the UK market, positioning domestic eggs above lower-priced imports including from Poland, where problems of Salmonella contamination have resulted in foodborne disease outbreaks in the E.U and the U.K.