This pancake day, the dwindling domestic egg supply, avian flu and record demand on the day could be a recipe for heightened risk for Britain’s grocers, retailers, and consumers. Whilst many have already experienced empty shelves or customer rationing measures, UK retailers will be further pressured as the demand for fresh eggs jumps 40% to over 52 million eggs on the 21st of February, writes Alison Friel, director of Consulting, Training and Technical Services at NSF.

Egg shortages have been felt for months due to the recent significant decline in the size of the UK’s laying flock. Although many blame the devastating effects of avian flu, which has already wiped out over three million UK birds and over 100 million worldwide, the main factor influencing shortages is the significant fall in egg production. Due to spiralling production costs, vast numbers of British farmers are either reducing their laying flock size or stopping egg production entirely. Geopolitical and environmental issues have dramatically raised the cost of fuel, feed, and energy due to the conflict in Ukraine and the availability of labour following Brexit, which has meant egg production is no longer profitable or viable for many farmers.

While eggs are seen as a basic essential commodity, the egg industry is increasingly complex, which has resulted in challenges on three fronts: microbiological, chemical and health and welfare issues. The increasing demand for free-range eggs driven by brands, retailers and restaurant chains’ responsible sourcing commitments has meant many had to realign their supply chains, not just for shell eggs, but liquid and powdered eggs used as an ingredient, which put further challenges on supply.

Eggs are a perishable product and must be handled and stored correctly to ensure their safety. Food safety concerns around eggs can arise due to a range of factors, from mislabelling, food fraud and contamination with bacteria such as Salmonella.

Here are a few steps retailers should be taking to mitigate the added food safety risk as extra strain is put on egg supply chains:

  • Work with reputable suppliers

Retailers can mitigate safety and quality risks by implementing strong supply chain management practices, including the use of technology such as traceability systems and predictive analytics.

Knowledge and control of your supply chain is the most effective way to minimise risk. Ensure that you or your suppliers have audited their supply chain back to the field if possible or, as a minimum, back to the production and processing facility. That is not often possible for smaller businesses, but there are steps they can take to protect themselves, such as looking for accredited or certified companies to give some assurance.

Whilst diversifying your suppliers will help mitigate delivery risks, it is imperative to ensure that any alternate suppliers fulfil your required quality checks and labelling requirements. Ensure that current and potential new suppliers are adequately assessed and, wherever possible, hold GFSI (Global Food Security Index) certification as a minimum standard. If sourcing from the UK, look for the British Lion code to ensure good production standards and Salmonella controls. If you are sourcing eggs from overseas, remember that countries with less established food safety frameworks or regulations can pose a greater risk.

  • Monitor egg supply chains

Retailers should monitor egg supply chains to ensure they are not disrupted by factors such as delays in transportation or worker shortages. By staying up to date with any potential issues, grocers and retailers can take proactive steps to mitigate any impacts on their egg supply.

An increasing reliance on imported eggs could result in quality issues as they may not meet the same quality, safety or welfare standards as domestically produced eggs. The risks can include contamination from pathogens, such as Salmonella, and the use of antibiotics, hormones, or other additives that are prohibited in the UK. There could also be a rise in food fraud instances if new suppliers or alternative ingredients are not adequately assessed.

While there is no real alternative to fresh, safe eggs, shortages may drive up demand for egg alternatives such as premixed batters, powders, or vegan options. As ingredients such as eggs become in short supply, manufacturers may make local substitution decisions to keep the supply available. Remember, there is no substitute for a thorough risk-assessed approach to managing this challenge with a complete and detailed understanding of your supply chains.

  • Store and handle eggs properly

Eggs must be stored and handled properly to ensure their safety and quality. Grocers and retailers should ensure that their eggs are stored at the appropriate temperature and that they are not damaged or contaminated during transportation or handling.

  • Communicate with consumers

Retailers should communicate with consumers about any potential issues with egg supply or food safety concerns, or changes in egg labelling such as free range. This can help to build trust and transparency around the products being sold and can help to prevent any potential food safety incidents.

The egg industry relies on consumer trust, which highlights the importance of compliance with regulation and risk management to protect brands and consumers. The more complex and pressured a supply chain is, coupled with high inflation, can be a catalyst for food supply chain risk affecting hygiene, safety, animal welfare and instances of food fraud.

Overall, extra vigilance is needed around egg supply this pancake day to ensure that grocers and retailers can meet the increased demand for this crucial ingredient. By working with reputable suppliers, monitoring egg supply chains, storing, and handling eggs properly, and communicating with consumers, grocers and retailers can ensure a safe and successful Pancake Day celebration.

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