Update 07/09/2009

Contents

• WSDA Egg Safety section
• Required registration/inspection
• Random candling
• Shell egg grading facilities
• Labeling
• Refrigeration
• Containers
• Egg grades

WSDA Egg Safety section

The Egg Safety section of the WSDA Food Safety program is responsible for ensuring proper egg handling at all levels through legal authority found in chapter 69.25 RCW "Washington Wholesome Egg and Egg Products Act".

Required registration/inspection

Egg Safety investigators under cooperative agreement with the U.S. Department of Agriculture complete quarterly Shell Egg Surveillance Inspections of shell egg packaging operations with more than 3,000 bird flocks and hatcheries to assure compliance with requirements of the U S Egg Products Inspection Act. All producer packers with 3,000 birds, grading stations, and hatcheries are required to be registered and inspected quarterly/annually. Additional investigations are conducted into alleged violations of the federal act, on an as needed basis. Egg investigators are trained and licensed by USDA.

Random candling

Random candling and weighing is completed by investigators conducting inspections of warehouses, grocery stores, restaurants, and to any other locations storing, preparing, or selling eggs to consumers. This serves to further ensure a product that meets quality, weight, temperature, labeling, and record keeping requirements.

Shell egg grading facilities

Shell egg grading facilities are inspected for compliance with facility requirements, including temperature and labeling requirements to "keep refrigerated". The rules covering facility requirements and standards and grades are found in chapter 16-104 WAC, "Shell Eggs - Standards, Grades and Weight Classes".

[Top of Page]

Labeling

Containers used for transporting and for selling eggs, must have labeling or an invoice including the following:

• Name and address of vendor;
• Size (weight) of the egg;
• Grade of the egg;
• Washington State Egg Seal or permanently assigned assessment # and;
• The words "Keep Refrigerated", in lettering as follows:
  • Cartons: 1/8-inch minimum
  • Cases: 1-inch minimum

All eggs are required to meet the minimum labeled weight standards as found in chapter 16-104-220 WAC, "Weight classes". All eggs sold at retail must be from inspected and approved sources.

Refrigeration

Adequate cooling to 45 degrees or below is required in order to maintain quality and safety. Eggs are perishable and need to be handled with care at all levels to assure they are wholesome when consumed. Processors, distributors, wholesalers, transporters, and retailers must adhere to sanitary and refrigeration requirements during and after processing; during transportation, distribution, and sale. Refer to chapter 69.25.320 RCW section (2) & (3).

Containers

The majority of shell eggs are sold in fiber or foam egg cartons, although it is legal for them to be sold in any type of container, provided the eggs are protected from damage and or adulteration. It is unlawful to reuse containers with another company name or identification number. Egg cartons can be purchased from carton manufacturers in large quantities, at some feed stores, farmers cooperatives, or through farm supply catalogs, etc.

Egg grades

Eggs are inspected by the WSDA Egg Safety section to assure they comply with grade, and weight (size). Quality designations and weight ranges are determined by candling and weighing.

• There are three consumer grades for eggs, AA, A, and B.

• These designations are mandatory for sale at retail outlets, farmers markets, for use at restaurants, and bakeries, etc.

• Eggs sold, delivered, transferred, used, or donated, must not exceed destination tolerances allowed for the labeled grade as found in WAC 16-104-210 "Summary of grades."

• All eggs are required to meet the minimum labeled weight standards as found in WAC 16-104-220 "Weight classes."

• All eggs sold at retail must be from inspected and approved sources.

[Top of Page]