Lion Quality mark
The Lion Quality mark was re-introduced on egg boxes in November 1998, and on egg shells in 2000, to denote eggs produced to a stringent new Code of Practice incorporating the latest research and advice on Salmonella and eggs.
The Lion Quality scheme incorporates more than 1,000 laying farms and 50 packing centres and accounts for more than 85% of UK egg production.
The Lion code of practice
The Code covers all stages of production from breeding through to ultimate consumer of eggs. Key elements of the Code include:
- All hens producing Lion Quality eggs must have been vaccinated against Salmonella Enteritidis.
- A registration and 'passport' system ensures complete traceability of Lion Quality eggs, hens and feed.
- There are increased hygiene controls and Salmonella testing right through the production system.
- The Lion Code of Practice also incorporates higher standards of animal welfare than required by law.
- The Lion Code of Practice includes stringent feed controls, including production of feed to Universal Feed Assurance Scheme (UFAS) standards and a ban on the yolk colourant canthaxanthin and the coccidiostat lasalocid in laying birds.
- A best-before date and Lion logo must be printed on the shell of Lion Quality eggs as well as on the egg box.
- The Lion Quality mark is a registered trademark and can only be used by BEIC subscribers on egg shells and egg boxes which have been produced in accordance with the Lion Code of Practice and UK and EU law.
- The Lion Code of Practice is monitored by an independent agency in accordance with the EN 45011 standard. Farms and packing stations are regularly audited including unannounced audits.
For further information on the Lion Quality mark please download a copy here.
Recognising the code on eggs
All Class A eggs have to be marked with a code showing the type of farming system, country of origin and production unit. In addition, British Lion eggs have a best-before date on the shell and carry the Lion logo.
Downloads:
A Lion Quality eggs poster ‘Eggs and Food Safety – a Guide for Caterers’ is available for use in kitchens, download a copy here.
Eggs and Salmonella the Facts gives detailed information on Salmonella and Eggs and how the British egg industry has effectively eliminated salmonella from eggs. Download a copy here.