The OLDAR warehouse uses an HACCP system, as well as a FIFO rule, air humidity and temperature are constantly controlled. Moreover, the warehouse is under constant supervision by CCTV.

Recommended temperature for egg storage: 6-18 degrees C.


In order to ensure top quality, OLDAR Farm has introduced a rigorous transportation quality policy:

  • every delivery vehicle is certified by the local veterinarian authority
  • new IVECO vehicles with isotherms and a refrigeration units
  • every vehicle has its own cleaning schedule
  • the fleet is maintained according to veterinarian`s recommendations and HACCP good practices

Standards and certificates

Our products meet the following standards:

  • The Act of 25 August 2006 on food safety and nutrition
  • Commission Regulation (EC) No 589/2008 of 23 June 2008. laying down detailed rules for the implementation of Council Regulation (EC) No 1234/2007 as regards the marketing standards for eggs
  • Commission Regulation (EC) No 598/2008 of 24 June 2008. amending Regulation (EC) No 589/2008 laying down detailed rules for implementing Council Regulation ( EC) No 1234/2007 as regards the marketing standards for eggs
  • Regulation (EC) No 852/2004 of the European Parliament and of the Council of 29 April 2004. on the hygiene of foodstuffs < li> The Act of 16 December 2005. on products of animal origin – Act on the commercial quality of agri – food products from 21 December 2000.
  • Council Directive 1999/74 / EC of 19 July 1999 .

Egg disinfection

The main advantage of Disinfected Eggs from OLDAR Poultry Farm is the brilliant cleanliness of their shells.OLDAR uses a UVC radiator in the sorting and packaging line.Following a recent examination at the Institute of Technology and Life Sciences in Poznan, the device was thoroughly modernised and rebuilt. The changes made to the device are protected by patents.The conditions created in the radiation chamber provided maximum possible efficiency in removing bacteria from the shells available for this method of disinfection. This has significantly enhanced the microbiological cleanliness of the shells, which was proven by a series of certification studies.You will find a certificate issued by our in-house lab attached to every delivery of our eggs.

The Disinfected Eggs from OLDAR Poultry Farm are especially recommended for mass catering facilities.

SCIENCE is a long-time partner in perfecting OLDAR Poultry Farm.

Egg Suplyer Restrictions

Before joining verify their supplier eggs!

Conditions to be met supplier eggs:

Egg packing.

  1. What about buying eggs in the regulations:
    Buying eggs should be made directly from the packing. Only packing centers have the right to grading eggs by quality and weight, labeling and packaging. Packing centers shall have the technical equipment to the proper treatment of the product. Packing centers are set up and supervised by the District Veterinary Officers and by the individual, by a decision to broadcast Veterinary numbers.
  2. Documents required before delivery:
    Require vendor decision to grant a veterinary number. / EC Regulation 853/2004 Article 5 para 2 / The supplier should be implemented and functioning HACCP – food safety in accordance with the Law of 24.07.2002r.
    The functioning of the system should be confirmed by a veterinary supervisory authority or by an external auditing firm. Declared by the supplier does not suffice.
    Delivery of eggs to consumers must be carried isothermal transport. The certificate on the admission of transport to carry food seems to District Veterinary – must require such authorization.
    If the supplier proposes to execute the service disinfecting the eggs UVC rays, check whether it has the technical capabilities of its wykonywania. Certyfikat audit company? this good important document in terms of disinfection.
  3. Documents required for delivery:
    Mandatory Document Business Document Identification (HDI) specifying the date of laying eggs. You can request the current research in the direction of salmonellosis, the period of validity of the test 4 months.
  4. Additional verification provider:
    In order to confirm the proper functioning of the packing you can request production SPIWET checklist that includes periodic scoring the company and is the best measure of the reliability of the partner.

Wholesale and other intermediaries.

  1. What about buying eggs in the regulations:
    In accordance with Art. 61 of the Act of 25 August 2006 on food safety and nutrition, State District Sanitary Inspector is the competent authority for the registration and approval of establishments that market the products of animal origin.
  2. Documents required before delivery:
    Deciding to work with a wholesaler or other intermediary should be required to present:
    Decision on the approval of plant-warehouse for the marketing of agri-food products and eggs. The specificity of wholesale trade in eggs requires notification of the intention to PIS and authorization by decision specifies those activities. If the license for wholesale is not clearly defined trade in eggs, the unit can operate in this area. If the wholesaler carries an additional service, eg. Sterilized eggs UVC radiation is required to report this activity to the PIS.
    Wholesale food as packing centers are obliged to have implemented and functioning of the HACCP system. Supervision of their implementation exercises District Sanitary Inspectorate and make the relevant certificate. Wholesale food can take advantage of the external audit and certified to implement the HACCP system.
    Supplier of foodstuffs should provide adequate cooling conditions for the transport of deliveries. Must have a refrigerator cars, which confirms the efficiency of the State Sanitary Inspection in the form of an appropriate certificate.
  3. Documents required for delivery:
    Each delivery egg wholesaler is obliged to provide Commercial Paper Identification (HDI) which must be specified date of laying the manufacturer – breeder. This is an important document that guarantees the quality of the goods. Egg retains its qualities of freshness for 28 dni.Do the final consumer should get 21 days’ minimum durability. The only acceptable place where the wholesaler can provide the egg is packing. At the HDI should therefore put the information on the place and time of purchase eggs, all to the final consumer could figure out which way over the egg and how much time left to spoiling food.
    The provider should also provide the latest survey eggs for salmonella – the period of validity of 4 months for a specific manufacturer.
  4. Verification of vendor:
    When you buy eggs do not be deceived by the proposed low price of the product.
    Meet all standards set by the legislature is expensive but guarantees good safe product. Low price should always lead one suspected that this product might be something wrong. Therefore, before joining us check your supplier, reserving the agreement of cooperation possible to make the audit, is the best source of evaluation partner.