Shell Eggs
go.ncsu.edu/readext?806535
en Español / em Português
El inglés es el idioma de control de esta página. En la medida en que haya algún conflicto entre la traducción al inglés y la traducción, el inglés prevalece.
Al hacer clic en el enlace de traducción se activa un servicio de traducción gratuito para convertir la página al español. Al igual que con cualquier traducción por Internet, la conversión no es sensible al contexto y puede que no traduzca el texto en su significado original. NC State Extension no garantiza la exactitud del texto traducido. Por favor, tenga en cuenta que algunas aplicaciones y/o servicios pueden no funcionar como se espera cuando se traducen.
Português
Inglês é o idioma de controle desta página. Na medida que haja algum conflito entre o texto original em Inglês e a tradução, o Inglês prevalece.
Ao clicar no link de tradução, um serviço gratuito de tradução será ativado para converter a página para o Português. Como em qualquer tradução pela internet, a conversão não é sensivel ao contexto e pode não ocorrer a tradução para o significado orginal. O serviço de Extensão da Carolina do Norte (NC State Extension) não garante a exatidão do texto traduzido. Por favor, observe que algumas funções ou serviços podem não funcionar como esperado após a tradução.
English
English is the controlling language of this page. To the extent there is any conflict between the English text and the translation, English controls.
Clicking on the translation link activates a free translation service to convert the page to Spanish. As with any Internet translation, the conversion is not context-sensitive and may not translate the text to its original meaning. NC State Extension does not guarantee the accuracy of the translated text. Please note that some applications and/or services may not function as expected when translated.
Collapse ▲Shell Eggs (21 CFR Parts 16 and 118)
According to the FDA, shell eggs are considered as potentially hazardous foods (PHF) which means they require time/temperature control for safety to limit pathogenic microorganisms growth or toxin formation. An ambient temperature of 45 oF or below must be maintained beginning 36 hours after laying of eggs. Freezing must be avoided.
FDA’s egg safety final rule requires compliance with egg farms having 3,000 or more birds. According to this rule, Salmonella preventive measures are required on the farm during egg production, storage, and transportation.
The United States Department of Agriculture (USDA) has developed three grades based on the interior and exterior quality factors – classes AA, A, and B. All shell eggs in domestic commerce must meet a minimum of U.S. Grade B standards. USDA shell egg grading is a voluntary service paid for by shell egg producers. Only shell eggs officially graded by USDA are eligible to bear the USDA grademark / shield.
According to North Carolina Egg Law, eggs must be graded and containers must be labeled with the grade and size or weight class if anyone is selling more than 30 dozen eggs per week. Refer to United States Standards, Grades, and Weight Classes for Shell Eggs.
Small producers can refer to ‘Explaining the North Carolina Egg Law for producers with small flocks’ to understand the interpretations of NC Egg Law.
Eggs must be kept in a proper environment and protected from soil, dirt, and foreign matter. When cleaning of eggs is needed, a sanitary method approved by the North Carolina Commissioner of Agriculture must be used.
The term “fresh” may only be applied to eggs conforming to the specifications for Grade A or better (AA). Eggs eligible for sale without grading should be labeled “Ungraded Eggs.”
Additional Resources:
USDA shell egg grading service FAQs
Designing HACCP for shell eggs
Explaining the North Carolina Egg Law for producers with small flocks
Selling Eggs, Meat, and Poultry in North Carolina: What Farmers Need to Know
American Egg Board
Egg Safety Final Rule
North Carolina Egg Law
Egg Grading Manual by USDA AMS
Identifying and Controlling Food Safety Risks at Shell Egg Operations
List of PHF by FDA