Market inspections are intensifying in the run-up to Easter.
Particular attention is advised when purchasing packaged food, especially regarding careful reading of the information label. This includes correct storage instructions (refrigeration, freezing, or room temperature), meat origin, quality category and weight of eggs, expiry date, and nutritional information.
It is worth noting that products must be removed from the shelf one week before their expiry date.
Egg labels
Each egg is marked with a code printed directly on the shell. This code indicates the producer’s ID, the country of origin (e.g., CY for Cyprus), and the method of production:
- 01 – Organic
- 02 – Free-range
- 03 – Caged (battery-farmed)
Labelling of lamb and goat meat
As for lamb and goat meat, the Ministry notes that each product must bear an oval veterinary health mark from the Veterinary Services. This stamp includes the slaughterhouse’s identification number and the individual animal’s slaughter line number.
These markings are essential for food safety and consumer protection during the Easter season.
Also read: Easter shopping: Meat prices overview
