Classifications of shell eggs used in the processing of egg products.

CFR · 2024-01-01 · US · Title 9

(a) The eggs must be sorted and classified into the following categories: (1) Eggs listed in paragraph (d) of this section. (2) Dirty. (3) Leakers as described in paragraph (c)(2) of this section. (4) Eggs from other than chicken; duck, turkey, guinea, and goose eggs. (5) Other eggs—satisfactory for use as breaking stock. (b) Shell eggs having strong odors or eggs received in cases having strong odors shall be candled and broken separately to determine their acceptability. (c) Shell eggs, when presented for breaking, shall be of edible interior quality and the shell shall be sound and free of adhering dirt and foreign material, except that: (1) When presented for breaking, eggs must have an edible interior quality and the shell must be sound and free of adhering dirt and foreign material. However, checks and eggs with a portion of the shell missing may be used when the shell is free of adhering dirt and foreign material and the shell membranes are not ruptured. (2) Eggs with clean shells which are damaged in candling and/or transfer and have a portion of the shell and shell membranes missing may be used only when the yolk is unbroken and the contents of the egg are not exuding over the outside shell. Such eggs shall be placed in leaker trays and be broken promptly. (3) Eggs with meat or blood spots may be used if the spots are removed. (d) All loss or inedible eggs must be placed in a designated container and handled as required in § 590.504(c). Eggs extensively damaged durin

official document · source cfr-2024 · id 9:§ 590.510