Small-Scale Egg Handling

Small-Scale
Egg Handling
A Publication of ATTRA—National Sustainable Agriculture Information Service • 1-800-346-9140 • www.attra.ncat.org

By Anne Fanatico, Ph.D., Many small-scale egg producers sell specialty eggs, such as free-range or organic eggs, to the public at
and Betsy Conner farmers’ markets and other venues and need to wash the eggs or prepare the eggs for market. Immers-
NCAT Poultry Specialists ing or soaking the eggs in water is not recommended, but small- and medium-scale egg washers that
© 2009 NCAT use brushes and sprayers are very expensive. Small producers often use low-tech methods to clean
eggs, including dry cleaning, dipping and spraying or pouring. Small producers should also candle and
grade eggs to ensure high quality.

Contents
Introduction ..................... 1
Keeping eggs clean ....... 1
Egg collection.................. 2
Cleaning ............................ 2
Candling ............................ 4
Grading .............................. 5
Methods for washing,
candling, and
grading .............................. 5
Storage and
distribution....................... 9
Site facility ...................... 10
Egg products ................. 10
Government regulations
and grading .................... 10
Organic egg
handling .......................... 11
Conclusion ...................... 11 Introduction systems, see ATTRA’s Alternative Poultry
Production Systems and Outdoor Access.

W
References ...................... 11
Further resources ......... 12
hile information on large-scale egg
washing and handling is readily Keeping eggs clean
available, there is less informa-
Egg washing is an important issue in alter-
tion available on handling eggs on a small
native poultry production systems because
or medium scale. This publication covers
eggs often become dirtier in free-range
proactive methods to keep free-range eggs
systems than in cages. Dust, mud, feces,
clean through egg collection, egg cleaning,
feathers and contents from broken eggs
ATTRA—National Sustainable candling and grading. You should be aware
may soil as many as 30 percent of eggs in
Agriculture Information Service
of your state’s regulations on the sale of eggs
(www.ncat.attra.org) is managed free-range systems (Parkhurst and Mount-
by the National Center for Appro- so you will know what practices are required.
priate Technology (NCAT) and is ney, 1988). Free-range systems should
Information on substances approved for use in
funded under a grant from the minimize mud on pastures and make
United States Department of organic production and equipment suppliers
Agriculture’s Rural Business- provisions such as pallets, straw or gravel
is listed in the Further resources section at
Cooperative Service. Visit the
at the entrance of the bird doorways to
NCAT Web site (www.ncat.org/ the end of this publication.
sarc_current.php) for clean the feet of hens entering the poul-
more information on
our sustainable agri-
For information on producing eggs in alter- try house. It is also important to maintain
culture projects. native and free-range poultry production clean nesting material. If eggs are broken

in the nest the other eggs will get dirty. are washed to avoid sweating. Sweating
Methods to prevent broken eggs include occurs when eggs are moved from cold
collecting eggs often, using a nest with a storage to a warm environment. Conden-
sloping floor (roll away nest) so that eggs sation on the surface of the egg facilitates
roll to a separate collection area and the movement of microbes inside the shell
allowing access to the nests only during due to moisture. In the past, eggs were
the morning when most birds lay. Hens held in plastic-coated wire baskets so that
should not sleep in nest boxes because the air could circulate freely among the
the hens will defecate. That dirties the eggs and cool them. Now, eggs are also
eggs and prevents them from rolling out, held in fi berboard fl ats that hold 30 eggs
increasing the potential for breakage. per fl at. Misshapen, cracked, broken or
Some nest boxes have a grill or door to extremely dirty eggs should be separated
keep birds out during the night, and suffi- from clean eggs.
cient perch space will allow birds to roost
at night rather than sleep in nest boxes. Manual egg gathering is labor intensive.
Provide a sufficient nest area to prevent An egg cart, filler f lats and a nearby
hens from laying eggs on the floor where storage site will help reduce labor. In
Related ATTRA the eggs are easily soiled. If individual mechanized egg collection, a moving belt
Publications nest boxes are used, allow no more than brings the eggs to a section of the house
5 hens per nest box. If communal nest where the eggs can be packed into f lats.
Alternative Poultry boxes are used, follow the manufacturer’s Eggs are positioned in the f lat with the
Production Systems recommendations. The Freedom Food small end down, the same position they
and Outdoor Access program in the UK allows 1 square meter should be in the carton as well. Roll-away
Growing Your Range for 120 hens in communal nest boxes. nests simplify egg collection because the
Poultry Business: This can be calculated as 11 hens for a eggs can roll from the sloped floor of the
An Entrepreneur’s square foot. Nests should be designed or nest to a collection area or belt.
Toolbox oriented to allow birds to avoid brightly lit
Organic Poultry areas during lay; some nests use curtains Eggs are ideally packed within 24 hours
Production in the for darkening. after they are laid. U.S. Department of
United States Agriculture (USDA) rules require that
Poultry: Equipment for Egg collection eggs be packed within 30 days of lay. In
Alternative Production programs that assure high quality, eggs
In laying operations, most of the eggs
are usually packed within 3 to 7 days
Range Poultry are generally laid within five hours of the
of lay. It is important to remember not
Housing fi rst light in the morning. Collect eggs
often — twice in the morning and once to store eggs in coolers with items that
in the afternoon — to help decrease the give off odors, such as onions and citrus,
number of dirty and broken eggs and because the eggs can pick up the odor
start cooling eggs (Bigbee and Froning, through the shell’s pores.
1997). Collection should be more fre-
quent in very hot or cold weather. Eggs Cleaning
should be held at 60 degrees Fahrenheit Eggs are cleaned to remove debris and
and 70 percent relative humidity before stains and reduce the microbial load.
cleaning. Eggs stored at room temper- Excessively dirty eggs should not be
ature, about 75 degrees, can drop as cleaned, but rather discarded.
much as one grade per day. Embryos
can start to develop in fertile eggs held
at a temperature above 85 degrees for Dry cleaning
more than a few hours (Parkhurst and A slightly dirty egg can be brushed with an
Mountney, 1988). Keep egg tempera- egg brush or rubbed with a sanding sponge
ture relatively constant until the eggs and sandpaper.

Page 2 ATTRA Small-Scale Egg Handling

Wet cleaning Note that washing eggs can damage the
cuticle or bloom, the waxy layer that
Naturally, the egg has good defenses to
seals the pores and helps keep out bac-
help protect the embryo during incubation.
teria. Older egg production books do
The shell is covered by a waxy layer (the
not recommend washing eggs at all. In
cuticle) that helps prevent microbes from
the past, it was important to protect the
entering the pores that allow the passage
cuticle because refrigeration was not
of gases. The cuticle is not impenetrable
always possible.
and water on the surface of the egg shell
can undermine these defenses because
water helps bacteria pass through the shell Prewetting
pores into the egg. If the period of contact Wetting or lightly spraying the eggs with
between egg and water is short, there will warm water, about 104 degrees, prior to
be little microbial penetration into the egg washing will help loosen debris on the
(Zeidler, 2002). Therefore it is important shell (Hutchison et al., 2003).
to limit the amount of time that the shell
is wet. Soaking eggs in water for as little Washing

N
as 1 to 3 minutes can allow microbes to Eggs should be washed in water that is at ote that
penetrate the shell (Zeidler, 2002). least 20 degrees warmer than the warm- washing
Although the USDA does not allow immer- est eggs, and the water should be at least eggs can
sion washing (allowing eggs to stand or 90 degrees. This is to prevent water that damage the cuticle
soak in water), most small producers is cooler than the egg from forcing the or bloom, the waxy
are not operating under USDA require- egg contents to contract and pull water layer that seals the
ments. Most operate under exemptions to and microbes through the shell into
pores and helps
state egg laws and washing methods are the egg and cause contamination. How-
keep out bacteria.
usually not specified. Small-scale egg ever, the wash water should not be more
washing should take place with a continuous than 40 degrees above the temperature
ﬂ ow of water, such as dipping, spraying of the eggs or the eggs may experience
or pouring, that allows the water to drain thermal cracking.
away from the eggs. Cleaners can be helpful in the washing
Only potable water should be used for process. According to the Food and Drug
cleaning. According to the USDA, iron Administration (FDA) the ingredients in
levels in the water must not be higher the material used to clean eggs must be
than 2 parts per million (ppm). Egg white Generally Recognized as Safe (GRAS). The
does not contain iron and this helps ingredients must also be a substance that is
prevent microbial growth, but if iron regulated as a food additive (USDA FSIS,
is introduced it may induce spoilage of 2008). Ingredients in compliance with FDA
the egg contents (Zeidler, 2002). guidelines can be found in the Code of
Federal Regulations. Detergents help
Interestingly, in Europe Grade A eggs remove dirt and kill microbes during wet
are not washed. This practice is a result cleaning. Detergents generally raise water
of research done in the early 1900s that pH to 11 and the alkaline environment
indicated washing eggs before storage helps kill microbes, including salmonella
resulted in unpredictable and sometimes (Zeidler, 2002). There are many detergents
deleterious results. However, the length or egg soaps on the market. For example,
of wash time, cleanliness and tempera- Egg Wash Powder is an alkaline chlorinated
ture of the water and the proper use of foam controlled powder available through
sanitizers varied widely in these studies Incredible Egg Washer Co., Nasco and
(Hutchison et al., 2003). other suppliers.

www.attra.ncat.org ATTRA Page 3

In certiﬁed organic processing under the Sanitizing
National Organic Program, §205.605
After washing, eggs are sanitized to
of the National List lists nonagricultural
reduce microbial load.
(nonorganic) substances that may be used
in processed products labeled as organic Chlorine-based sanitizers should be from
or made with organic ingredients. The list 50 to 200 ppm (Zeidler, 2002). How-
includes natural materials such as citric ever, using less than 100 ppm chlorine
and lactic acids and synthetic materials may help protect the cuticle (Hutchison et
including chlorine, hydrogen peroxide, al., 2003). One tablespoon of household
ozone potassium hydroxide, and peracetic chlorine bleach, usually 5.25 percent
acid. The Organic Materials Review Insti- sodium hypochlorite, per gallon of water
tute (OMRI) lists brand name products will result in a solution of 200 ppm chlorine
that are allowed under this National List. (McGlynn, 2009). Free chlorine level must
The name brand list includes AFCO 5242 be frequently checked because chlorine is
Egg Wash Org, whose main ingredient is inactivated by organic material such as dirt.
potassium hydroxide. Keep in mind not Chlorine test strips are available in restau-

B
all possible options are listed because rant supply stores.
e conscious there is a cost for OMRI listing.
of where
Organic requirements permit a ﬁ nal rinse
Be conscious of where your wash water with a chlorine level less than 4 ppm, the
your wash
goes, as ongoing and excessive use limit under the Safe Drinking Water Act.
water goes, an of detergent could be harmful to your See the OMRI product list for approved
ongoing and exces- septic system. If you dispose of wash water sanitizers and check with the individual
sive use of detergent on farm, a gentler soap or other material company to ensure the product can be
could be harmful to should be used. IPS-CareFree Enzymes, used on shell eggs.
Inc. has an egg wash product called Egg
your septic system. Interestingly, in a test comparing the
Washer Pro that breaks down contaminants
effectiveness of sanitizers including
with a blend of enzymes that make up the
chlorine, electrolyzed water and perace-
wash. Some small producers use a solution
tic acid, none of the sanitizers were more
of distilled white vinegar diluted in half
effective than rinsing with water (Musgrove
with water to wipe their eggs. Vinegar can
et al., 2008).
aid in removing stains from the shell and is
known to have antibacterial properties due
to its acidity (Entani et al., 1998). Drying
Eggs should be dried after washing and
The USDA requires that wash water be
before packing and storing to prevent
changed every four hours in commercial
fungal and microbial growth. Eggs can be
production. Replacement water is added
dried by evaporation, with fan assistance
continuously.
or by wiping.
Defoamers are used with egg-washing
machines to help reduce foaming. Exces- Candling
sive foaming causes water to spill over sides
In some states, small-scale producers may
of tank and this affects water temperature
be required to candle eggs to ensure interior
and pH.
quality of the eggs in terms of blood spots,
cracks and more. Even if you are exempt,
Rinsing candling is still important to ensure your
Eggs are rinsed to remove adhering dirt, customers do not receive fertile eggs with
detergents, and foam (Zeidler, 2002). Rinse developing embryos, eggs with blood spots
water should be a few degrees higher than or cracked eggs. If you gather frequently
the wash water to prevent drawing the water and use cold storage, embryos will not have
into the egg. the chance to develop in fertile eggs.


Brown eggs are more difficult to candle recommended because it may allow
than white eggs due to the darker shell microbes to enter the shell.
which can generally lead to a higher
If you have just a few eggs, use a brush
percentage of blood and meat spots.
and wash them in a sink with hot running
water and then dip them in a sanitizer
Grading (Bigbee and Froning, 1997). The water
Grading involves sorting eggs based should be warmer than the egg. Prewet-
on quality, size and weight standards. ting and using a detergent will help.
Quality is based on shell quality, the air Brushes that can be sanitized are helpful.
cell, the white and the yolk. For exam- For example, surgical brushes, which are
ple, the highest quality Grade AA has small nylon brushes packed with micro
a clean, unbroken, unstained shell; the bristles, are made to clean hands and
air cell is 1/8 inch or less in depth; the under nails and are useful in egg clean-
white is clear and fi rm; and the outline ing because they can easily be sanitized
of the yolk is only slightly defi ned and in the dishwasher or bleach water.
free from defects such as blood spots.
The USDA Egg Grading Manual, avail- Dip washing
able at www.ams.usda.gov/Poultry/pdfs/
EggGrading%20manual.pdf, describes To wash several dozen eggs, make up
how grading is done under the USDA separate basins of detergent, rinse water
(USDA, 1990). and sanitizer solutions. Wash each egg
separately and do not soak. Dip the egg
Grading also involves sorting eggs into in rinse water, and then dip it in sani-
weight classes or sizes including peewee, tizer. Using an egg basket or colander
small, medium, large, extra large and to rinse and sanitize many eggs at once
jumbo. The USDA Egg Grading Manual will save time. Set eggs aside to dry. It
explains the required individual egg weight is important to remember to change the
and how much a dozen eggs need to weigh detergent and rinse water after every 3 to
for each weight class. Consumers notice size 4 dozen eggs. Use gloves to protect hands
variation within a carton but not as much from hot water, detergent and sanitizer
from carton to carton. Most states do not (Bigbee and Froning, 1997). Sinks with
require small-scale egg producers to grade three basins are ideal for this method and
eggs and cartons usually must be marked can usually be found through bar and
as ungraded. restaurant equipment suppliers. Also
available through similar sources are
Methods for washing, brushes atop a suction base that will
candling and grading attach to the bottom of the sink and can
The capacity of washing methods is often be used under wash water, freeing up
described in terms of cases. A case is a hand in the scrubbing process. Be
30 dozen or 360 eggs and a half case cautious of disposing wash water on
is 15 dozen. the farm because the detergents and
sanitizers may be highly caustic or chlori-
nated and your septic will suffer if fed the
Manual methods mix (Davis, 2005).
Washing
Methods that use spraying, pouring Spray or pour washing
or dipping reduce the time of contact Robert Plamondon, a small-scale pro-
between water and egg. As mentioned ducer in Oregon, provides the following
earlier, soaking eggs is generally not recommendation:


While the eggs are in wire baskets or
plastic egg crates, shower them generously
with the use of a watering can with 100
degrees water that contains detergent and
enough chlorine to bring the level to 100-
200 ppm. Allow the wash water to run away
from the eggs by sitting the basket atop a
drain. After standing a few minutes the eggs
may need to be watered again. Then wipe
the eggs individually with a paper towel.
Replace the paper towel often during the
process. A cloth towel should not be used
because it may continue to be used long
after it has become dirty. Clean eggs should
then be placed in a clean wire basket or
plastic fl at. Clean eggs are then sanitized by The Jiff y Egg Scale is an inexpensive gravity-operated
generously showering them with 100 degree egg scale. Photo courtesy of Meyer Hatchery.
water that is 100-200 ppm chlorine. You
can dry the eggs manually or let them air
dry. Drying racks can be made with half-
inch hardware cloth on a wooden frame. The The small egg scales that most catalogues
eggs will also dry if put into the refrigerator sell are not very accurate and are not for
while still in the basket or crates. Wet eggs legal trade. If you do a lot of wholesaling,
should not be placed in cartons because you need to get a commercial scale that
they will stick (Plamondon,2001). will be inspected regularly for accuracy. A
diet or kitchen scale is usually enough for
Candling people who sell small numbers directly to
For hand candling, there are many the consumer.
different setups.
According to Colorado State Extension, Mechanical egg washing and
“a suitable light can be handmade by grading
cutting a 1.25-inch diameter hole in Machinery may be needed if the amount
the end of a coffee can. Insert a light bulb of eggs being processed is too much to
fixture through the lid, using a 40-watt bulb. do by hand. Although immersion wash-
View the interior of the egg by holding the
ing is not recommended, there are some
large end up to the hole cut in the bottom
machines on the market. Check with
of the can. As the light passes
your state egg laws to see if immersion
through the egg, twirl the egg
several times. If blood spots are washing is allowed. Oregon egg pro-
present, you will see them” ducer Robert Plamondon recommends
(Geiger, 1995). Another low- only cleaning 3 dozen eggs per gallon of
tech way to candle is by taping water in the machine before replacing
a 3-inch length of empty bath the water and using the proper amount
tissue paper tube to a flash- of chlorine or sanitizer. Prewetting is
light. Suppliers such as Nasco, also helpful.
Kuhl and Rochester Hatchery
offer hand candlers. Immersion washers
The Incredible Egg Washer is a plastic bucket
Grading that handles 8 dozen eggs at a time. It
For small-scale grading, gravity includes a 10-inch egg basket and is small
operated scales can be found for enough to use in a kitchen. An air com-
less than $70. They are available pressor bubbles water around the eggs. It
Candlers help ensure the interior quality
of eggs. Photo courtesy Maine Organic through Kuhl, Nasco, Rochester costs about $100 but the air compressor is
Farmers and Gardeners. Hatchery and other suppliers. sold separately and costs about $140. It is

square inch. The system is made to fit in
a 5-gallon bucket, which also holds an 8-
dozen-size egg basket. Eggs are given a 5-
7 minute bubbling warm water, about 100
degrees, bath before a rinse in warm water.
Eggs that are still dirty may need a quick
wipe and another rinse before being set to
dry (Guebert, 2007).
The Kleen Egg Turbo Air-Wash, avail-
a ble t h rough Rochester Hatcher y,
is a 7-gallon galvanized bucket with a
heating element and egg basket. It washes
from 10 to 15 dozen eggs in 3 to 5 min-
The Incredible Egg Washer uses air bubbles and water utes and has an adjustable thermostat
to clean shell eggs. Photo courtesy of The Incredible
Egg Washer Co.
to maintain water temperature. It costs
about $400 but also requires an air
compressor to blow air bubbles through
offered by The Incredible Egg Washer Co.,
t he water. Accord i ng to producer
Nasco, and other suppliers.
Robert Plamondon, “with a suitably small
Producer Mike Geubert described how to compressor, this would work fi ne in the
make a similar system on the farm. This kitchen”(Plamondon, 2000). The heat-
can save on costs, especially if one already ing element is a 115-volt, 1,500-watt
owns an air compressor. The bubbler sys- element. You can fi ll it with hot water from
tem can be made with PVC piping with the kitchen sink and it is small enough
holes drilled throughout the base and an air to pick up and dump used water. In fact,
coupler to connect to the compressor. The for kitchen use Plamondon does not rec-
regulator on the compressor can be used to ommend plugging in the heating element
adjust the pressure to 10 to 5 pounds per because “by the time the water’s cold, it’s
probably also dirty”(Plamondon, 2000).
In this case it would probably only be neces-
sary in a situation where one did
not have access to hot water.
Kuhl Corp. offers a large fiber-
glass immersion egg washer
that cleans from one to eight
cases, or 360 to 2,880 eggs,
in an hour and operates with
an egg crate or egg basket. It
is large enough that it cannot
be lifted to dump water out and
requires a floor drain. These
KF Models are offered for 110-
volt or 220-volt electricity and The KF Model is a low capacity
both cost more than $1,200. immersion egg washer. Photo courtesy
of Kuhl Corporation.

Dishwasher
Dishwashers are used experimentally for
This is a homemade unit to clean eggs with water and
bubbles. The unit is made with three-quarter-inch
washing eggs by some small egg produc-
PVC pipe and drilled with a 3/32-inch bit. Photo by ers. Dishwashers are used with a detergent
Mike Geubert. suitable for egg washing and not dishwasher


soap because it is too harsh. Dishwashers water is added to maintain a continuous
may be able to clean eggs with the sheer overflow.
force of the water. Only the top rack should
Kuhl Corp. offers the EBEW 1-5, which
be used, as the bottom rack is too close to
processes from one to five cases an hour,
the jets and will cause the eggs to bounce
or from 360 to 1,800 eggs. A recycled
around and break. The main things that
spray is used to clean eggs. Eggs are
should be considered are achieving proper
rotated on rubber rollers during clean-
water temperature and drainage.
ing and then pass through a sanitizing
Dishwashers usually heat the water hot spray. A grader or farm packer can be
enough to potentially cook the eggs. This attached.
could be resolved by setting the water
heater to from 110 to 120 degrees and
turning off the dishwasher’s heat dry
or temperature sensor feature so that it
doesn’t heat the water and the eggs more
than what is necessary.
Drainage issues result from the soil and
feathers that are washed off the eggs
building up in pipes and eventually cre-
ating clogs. The fi lter on the dishwasher
is usually large enough to let debris pass.
Even though clogs may not be a problem
in the beginning, some producers dis-
cover a clogged line after several months,
especially if there is a large percentage
of very dirty eggs. A separate water out-
let pipe for an egg-washing dishwasher
may be appropriate. The EBEW 1-5 cleans eggs through a pressure spray
wash and sanitizer spray. Photo courtesy of Kuhl
Chlorine can be added to the water dur- Corporation.
ing the rinse cycle to sanitize the eggs,
but it may be time-consuming to wait for T he Na t i on a l Pou lt r y E q u i pment
the change in cycles. If the eggs are not Company offers the Sani-Touch line of
extremely dirty just using the rinse cycle machines, which come in models 5, 10
may be sufficient. and 20, referring to the number of cases
that can be processed in an hour. These
machines are washer and sanitizer units
Brush and spray washers with driers that have optional candling
Brushing and spraying is an ideal way to and grading attachments. The machines
clean eggs. However, there are only a few require water and drain hookups but
small brush and spray washing machines come with their own water heater. The
currently on the market and most egg- Sani-Touch models do not recycle the
washing equipment is very large and water. The Model 10 is more than 13 feet
runs hundreds of cases each hour for long and 2 feet wide, and the Model 5 is
large-scale production. Large-scale egg more than 10 feet long without candler
washers use water sprays and brushes to or grader additions.
clean eggs and can process 500 cases an
hour. Brushes are usually oriented per- An additional attachment is a spool-spinner
pendicular to egg flow. The spinning of candler that rolls the eggs around for view-
eggs around their vertical axis facilitates ing and even has a mirror on the back so
cleaning. Wash water is re-circulated in you can see both ends of the eggs. It can
large machines and new replacement be combined with a vacuum-operated egg


lifter to load six eggs at a time on the can- Candlers and graders
dler section. The grader bolts onto the far
National Poultry Equipment sells a free-
end of the unit and separates the eggs into
standing grader, the Sani-Touch Model CG.
six grades, peewee through jumbo.
The Egomatic was a candler and grader that
In the past Sani-Touch units were sold
was sold in the past in the United States and
under the AquaMagic name and have
is sometimes sold as used equipment.
been made for decades. It may be pos-
sible to find used equipment and parts
are still available that work with the old Oiling
machines. Eggs can be oiled with a food-grade
mineral oil after washing to help reduce
Producer Robert Plamondon describes his
moisture or CO 2 loss, maintain the inter-
used Aquamagic:
nal quality of the egg and prevent the
“The AquaMagic candles, washes (with a introduction of microbes. In the United
water spray and brushes), dries (with fans States eggs are generally distributed
and more brushes). The washer section quickly and oiling is not necessary. Oiling
works MUCH better than immersion wash-
ers, and the drier section means you don’t is more important in warmer areas where
have to leave eggs sitting around to dry. there is a risk of inadequate refrigeration
The washer comes with a little pump that (Hutchison et al., 2003).
pumps detergent/sanitizer solution out of a
bucket and mixes it with the warm wash
water. It comes with a chute loader, which Storage and distribution
is a ramp that you ﬁ ll up with a row of After processing, eggs should be stored
eggs. They roll slowly down the ramp as at 45 deg rees to prevent microbia l
the washer picks the eggs up one at a time. growth. Humidity should be kept at 70
The washed/sanitized/dried eggs come out
the far end onto a table, where you pick to 85 percent. Clean eggs stored at these
them up and put them into ﬂ ats or cartons. conditions will keep for three months
For a little extra, you can have a candling (Damerow, 1995). In a standard refriger-
light added onto the chute loader, where a ator, where the humidity is lower, washed
bright light shines up through a slot in the eggs only keep for five weeks.
chute, allowing you to candle the eggs as
they pass by.”(Plamondon, 2000) In large-scale commercial production,
eggs usually reach the packing plant only
The smaller Model 5 sanitizer unit with a few days after hens lay them (USDA
candler costs from $10,500 to $11,000 FSIS, 2007). Eggs packed under federal
(or slightly less without the candler) and regulations require the pack date to be
$26,500 with the candler and grader. Two displayed on the carton. It is a three-digit
people can run it at 75 percent of its top Julian date that represents the consecutive
speed. The larger Model 10 S costs about day of the year. The carton is also dated
$14,000 with a candler (slightly less with the sell-by or expiration date (Exp.),
without the candler) and $29,000 with depending on the state. Eggs with a fed-
the spool-spinner candler and grader. It eral grade must be sold within 30 days
requires four people — a loader, candler from day of pack (USDAD FSIS, 2007a).
and two packers — to run it at top speed. The USDA recommends that consumers
The water heater that comes with the buy eggs before the expiration date and
Sani-Touch models is very intricate. It use them within 3 to 5 weeks. In June
may be possible to connect it up to an 2006, a USDA Agricultural Marketing
existing source of hot water for some Service (USDA AMS) rule prohibited the
savings. The machines are sturdy and repackaging of eggs previously shipped
can process over 2,000 dozen eggs a day for retail sale that were packed under its
(Plamondon, 2003). grading program.


Small specialty producers should sell Government regulations
their eggs within seven days of lay so
that the eggs are as fresh or fresher than and grading
conventional eggs. A producer with a f lock of fewer than
3,000 hens is exempt from complying
with the Egg Products Inspection Act.
Site facility The Egg Products Inspection Act was
The handling area should generally be passed in 1970 to insure egg products are
clean and free of insects, vermin and safe for human consumption. In 1972,
other possible contaminants. Some states quarterly on-site inspections of all shell
may require screened windows; rodent- egg processors became required. This
proof doors; washable walls and fl oors Shell Egg Surveillance program ensures
with all joints caulked; potable water; that shell eggs are as good or better than
sanitary drainage; and no pets in the grade B. For more information, see 7
building (Plamondon, 2000). CFR, Part 57 of the Regulations Govern-
Oregon egg producer Robert Plamondon ing the Inspection of Eggs at www.ams.
describes his egg washing area: usda.gov/AMSv1.0/getfile?dDocName=ST

I
n the United ELDEV3004691.
Our egg-washing is done in our garage
States about 30 (which we don’t use for vehicles). Just The USDA AMS has a voluntary egg grad-
percent of eggs about any garage that a lready has a ing service for shell eggs that is paid for
concrete fl oor, water, a drain going to the by plants. The Regulations Governing
are consumed in the septic system, and adequate electrical
power could be converted pretty cheaply. the Inspection of Eggs 7 CFR, Part 56
form of egg prod-
Basically, the food-safety inspectors want to describes how eggs should be processed
ucts such as broken see an installation that appears to be built under the voluntary grading program.
whole eggs, yolks to code and is appropriate for proper food- See www.ams.usda.gov/AMSv1.0/getfile?
and whites. handling, which mostly revolves around dDocName=STELDEV3004690 for more
keeping bugs and rodents out, being
easy to clean, having enough sinks, and
information. Under this service, USDA
having potable water so you’re taking graders continuously monitor the grad-
bacteria away when you wash, not adding ing and packing of eggs to ensure that
them (Plamondon, 2000). the eggs meet quality and size standards.
In addition, plant processing equip-
Egg products ment, facilities, sanitation and operating
procedures are verified according to
Small-scale producers usually sell only
regulation requirements. By meeting
shell eggs, not processed eggs. However,
these requirements, eggs packed at offi -
in the United States about 30 percent of
cial plants are eligible to carry the USDA
eggs are consumed in the form of egg
grade shield. The Egg Grading Manual
products such as broken whole eggs, yolks
is an excellent resource and is available
and whites. After breaking, egg prod-
online at www.ams.usda.gov/AMSv1.0/
ucts are sold as liquid, dried and frozen
getfile?dDocName=STELDEV3004502.
products. Yolks are salted or sugared if
With more emphasis on Hazard Analysis
frozen to prevent forming a rubbery gel
and Critical Control Points (HACCP) and
upon thawing. In large-scale processing,
high quality, the Plant Sanitation and
egg products are pasteurized after break-
Good Manufacturing Practices Program
ing to kill microbes. The USDA Food
(PSGMP) is also available under volun-
Safety and Inspection Service (USDA
tary grading.
FSIS) inspects these operations. Egg prod-
ucts are used in food manufacturing. For Although small-scale egg producers
more information, see the USDA FSIS Egg do not have to comply with federal pro-
Products and Food Safety Fact Sheets, grams, they need to follow state egg laws.
available at www.fsis.usda.gov/PDF/Egg _ Although states have exemptions for small
Products_and_Food_Safety.pdf. producers, some states are quite rigorous


in terms of washing, candling and tem- • Facility pest management that
perature requirements during storage prevents contamination.
and sale. Many eggs are sold ungraded at • Management that prevents com-
farmers’ markets. mingling with nonorganic products.
(Kuepper et al., 2009)
Organic egg handling • Proper recordkeeping and audit
In order to be certified organic, the eggs control procedures that ensure
must be handled or processed under traceability of the product and
requirements of the National Organic proper use of the organic seal.
Program (NOP) and the processing facil-
ity must be certified organic. Organic Conclusion
handling requirements are covered in Proper handling is a critical part of
CFR § 205.270 to 205.272 of the NOP. any egg business despite the size of
the operation. Proper handling ensures
In general, organic processing requires: q ua l it y a nd sa fet y for con sumer s
and compliance with state and federal
• The use of organic ingredients
regulations. The information given in
or ingredients allowed by the
this publication provides viable options
National List. for small and medium sized egg produc-
• Management that prevents contami- ers in executing proper handling within
nation with prohibited substances. their own production system.

References
Bigbee, D. E. and G. W. Froning. 1997. Egg Cleaning Listserver. http://tech.groups.yahoo.com/group/
Procedure for the Household Flock. NebGuide. G79- PasturePoultry/message/36138
466-A. University of Nebraska Cooperative Extension, Hutchison, M. L., J. Gittins, A. Walker, A. Moore, C.
Lincoln, NE. Burton and N. Sparks. 2003. Washing table eggs: A
Damerow, Gail. 1995. A Guide to Raising Chickens. review of scientific and engineering issues. World’s
Storey Communications, Inc., Pownal, VT. 341 p. Poultry Science Association. 59:233-248.

Davis, Jim. 2005. Re: Kenmore Egg Washer Test. Kuepper, George, Holly Born, and Anne Fanatico.
E-mail posting to PasturePoultry listserve, Sept. 2009. Farm Made: A Guide to On-Farm Processing
for Organic Producers. The Kerr Center for Sustain-
13, 2005.
able Agriculture, Poteau, Oklahoma. 44 p.
Entani E., M. Asai, S. Tsujihata, Y. Tsukamoto and
McGlynn, William. Guidelines for the Use of Chlorine
M. Ohta. 1998. Antibacterial action of vinegar against
Bleach as a Sanitizer in Food Processing Operations.
food-borne pathogenic bacteria including Escherichia Food Technology Fact Sheet. Oklahoma State University.
coli O157:H7. Journal of Food Protection. Vol. 61 (8) http://osuextra.okstate.edu/pdfs/FAPC-116web.pdf
953-959.
Musgrove, M., S. Trabue, J. Shaw, D. Jones. 2008.
Geiger, G., W. Russell and H. Enos. 1995. Efficacy of Post-Washing Shell Egg Sanitizers. Poultry
Management: The Family Egg Supply. No. 2.510. Science Association Meeting Abstract. P.42
Colorado State Extension. 3 p.
Parkhurst, Carmen and Georg Mountney. 1988.
Guebert, M. 2007. “Re: Egg washing machine.” Poultry Meat and Egg Production. Van Nostrand
Online Posting, 9 March 2007. Yahoo Pasture Poultry Reinhold Co., New York.

Plamondon, Robert. 2000. “Egg washers, candling, Eugene, OR 97440
&c.” Online Posting, 23 Dec. 2000. Yahooo Pasture 541-343-7600
Poultry Listserver. http://tech.groups.yahoo.com/group/ 541-343-8971 FAX
PasturePoultry/message/5820 info@omri.org
www.omri.org
Plamondon, Robert. 2001. “Re: Washing Eggs.”
Voluntary review and listing service for products used
Online Posting, 23 May 2001. Yahoo Pasture
Poultry Listserver. http://tech.groups.yahoo.com/ in organic production and processing as
group/PasturePoultry/message/7786 certiﬁed under the USDA National Organic
Program. Approved products are listed annually in
Plamondon, Robert. 2003. “Re: Immersion Egg the directory, OMRI Products List. Hard copy of the
Washers (Also, USDA Egg Regulations).” Online OMRI Product List is available through paid sub-
Posting, 7 Feb. 2003. Yahoo Pasture Poultry scription, and the online version can be viewed at no
Listserver. http://tech.groups.yahoo.com/group/ cost.
PasturePoultry/message/13939
USDA. 1990. Egg-Grading Manual. Agriculture Equipment Suppliers
Handbook No. 75. USDA Agricultural Marketing IPS-CareFree Enzymes, Inc.
Service, Washington, DC. 36 p. PO Box 190
USDA FSIS. 2007. Inspection of Eggs and Egg Kansasville, WI 53139
Products. Code of Federal Regulations. 9 CFR 262-878-0995
590.515. 262-878-0997 FAX
carefree@execpc.com
USDA FSIS. 2007a. Shell Eggs from Farm to Table www.carefreeenzymes.com
Fact Sheet. Accessed June 2009. www.fsis.usda.gov/ Offers enzymatic products for a variety of areas
Fact_Sheets/Focus_On_Shell_Eggs/index.asp including poultry. Their natural poultry product line
USDAD FSIS. 2007b. Food Product Dating Fact includes Poultry Protector, Waterer Protector, Odor
Sheet. Accessed June 2009. www.fsis.usda.gov/ Digester, and egg washing products Egg Washer Pro
Fact_Sheets/Food_Product_Dating/index.asp and Foam Blocker. A list of retailers carrying IPS-
CareFree Enzymes, Inc. products can be found on
USDA FSIS. 2008. Guidance for Shell Egg Cleaners their Web site or by contacting them through email
and Sanitizers. Accessed June 2009. www.fsis.usda. or by phone.
gov/Regulations_&_Policies/Shell_Egg_Cleaners_&_
Sanitizers_Guidance/index.asp Incredible Egg Washer Co.
P.O. Box 302
Zeidler, G. 2002. Processing and Packaging Shell Manchaug, MA 01526-0302
Eggs. p. 1107-1129. In: D.D. Bell and W.D. Weaver 508-476-0084
(eds.). Commercial Chicken Meat and Egg Production 888-852-5340 (toll-free)
5th ed. Springer Publishers, New York, NY. 877-455-4647 FAX
www.theincredibleeggwasher.com
Further resources Offers the Incredible Egg Washer, replacement parts,
and Egg Wash Powder. The washer safely uses air to
Approved Substances gently clean the eggs.
Code of Federal Regulations. 2009. Title 21, Chapter Kuhl Corporation
1, Parts 172-186. Accessed June 2009. www.access. P.O. Box 26
gpo.gov/cgi-bin/cfrassemble.cgi?title=200921 Flemington, NJ 08822-0026
Lists substances which comply with major FDA guide- 908-782-5696
lines for shell egg cleaners and sanitizers; those which 908-782-2751 FAX
are approved as Generally Recognized as Safe (GRAS)
www.kuhlcorp.com
for use in food, and regulated as food additives. List is
Offers egg washing equipment and a variety of
updated annually.
poultry production equipment. Egg washer options
Organic Materials Review Institute (OMRI) include low capacity immersion washers KF-200,
Box 11558 KF-400 (max. capacity: 8 cases/hr) and spray/


sanitizer washer EBEW 1-5 (max. capacity: 5 cases/ scale, washer, wash powder, brushes. Product
hr). Detergents, sanitizers, preserving oils, and nest catalogs are available upon request.
boxes are also available. Offer product catalogs
National Poultry Equipment Co.
upon request.
3290 Lancer Ave.
Lee Valley Tools, Ltd. Osage, Iowa 50461
P.O. Box 1780 641-732-1460
Ogdensburg, NY 13669-6780 641-732-1470 FAX
800-267-8735 (toll-free) info@nationalpoultryequipment.com
800-513-7885 FAX www.nationalpoultryequipment.com
customerservice@leevalley.com Manufacturer of egg processing equipment for small
www.leevalley.com to medium sized egg producers. Web site shows their
Offers a variety of woodworking and gardening Sani-Touch washers, has a forum for those who may
tools. They offer the World’s Kindest Nail Brush be looking to buy or sell used equipment, features
which some small egg producers ﬁnd helpful in their videos about how to use the equipment and more.
manual egg washing system.
Rochester Hatchery
NASCO 9420 109 Street
P.O. Box 901 Westlock, Alberta T7P 2R4, Canada
Fort Atkinson, WI 53538-0901 780-307-3622
800- 558-9595 (toll-free) sales@rochesterhatchery.com
920-563-8296 FAX www.rochesterhatchery.com
custserv@enasco.com Offers many varieties of poultry chicks and
www.enasco.com poultry equipment. Egg supplies include nest boxes,
Large supplier of farm and ranch equipment with a detergent, brushes, candlers, scales, cartons, boxes.
large line of poultry equipment. Egg supplies include Catalogs can be requested through email or can be
nest boxes, baskets, cartons, ﬂats, cases, candlers, downloaded from their Web site.


Notes


Small-Scale Egg Handling
By Anne Fanatico, Ph.D., and Betsy Conner
NCAT Poultry Specialists
© 2009 NCAT
Holly Michels, Editor
Amy Smith, Production
This publication is available on the Web at:
www.attra.ncat.org/attra-pub/egghandling.html
or
www.attra.ncat.org/attra-pub/PDF/egghandling.pdf
IP348
Slot 346
Version 092109

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