MARKETING EGGS IN KENTUCKY Drs. Jacquie Jacob and Tony
Pescatore Animal and Food Sciences
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SELLING EGGS If you sell > 60 dozen eggs per week, you MUST
purchase a retail license If you sell your eggs to a retail store
to be resold or to a distributor that will further distribute them,
you MUST have a distributors license
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SELLING EGGS ALL PRODUCERS, REGARDLESS OF SIZE MUST follow all
aspects of the egg law (260.540- (260.650) including: Use of NEW
cartons only (no reusing cartons) Labeling specifications (KRS
260.630)
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LABELING KRS 260.630 Producer name and contact information
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LABELING KRS 260.630 Quality IF candled: Grade AA or A If not
candled: ungraded
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LABELING KRS 260.630 Date of packaging Letters > 1/16 th
inch in height Not more than 30 days after original packing date -
one of the following: EXP or Expiration dates Sell by Not to be
sold after Purchase by Not more than 45 days after original packing
date one of the following: Use before Use by Best before Best
by
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LABELING USDA requirements Must apply to USDA to change
label
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LABELING: What can you include? No nutritional claims NO:
Omega-3 enriched YES: Fed diets high in omega-3s Must have feed
analysis to prove it Raised with non-GMO corn Natural Raised
without antibiotics Free-range Cage-free Pasture-raised If use
raised without hormones must include disclaimer that Federal law
prohibits the use of hormones in poultry production Any
certifications: Animal welfare, organic, etc.
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SELLING EGGS ALL PRODUCERS, REGARDLESS OF SIZE MUST follow all
aspects of the egg law (260.540- (260.650) including: Safe handling
Eggs shall be kept refrigerated at a temperature of 45F once
packaged for consumer
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QUALITY CONTROL Egg washing Yes or No? Salmonella Salmonella
enterititis
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Egg washing yes or no? Research from NCSU: Dirty, unwashed eggs
from outdoor flocks log 10 9.5 Washing: log 10 4.5 Clean, unwashed
eggs from outdoor flocks log 10 4.5 Washing: log 10 0.5
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Egg washing yes or no? What does the KDA recommend? Eggs are
listed on the hazardous food list by USDA Purpose of cleaning eggs
is to remove bacteria which might otherwise enter through the shell
Gather eggs frequently and wash them as soon as possible after
collection Remove badly soiled and cracked eggs
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QUALITY CONTROL Egg washing - How?
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QUALITY CONTROL Egg washing How?
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QUALITY CONTROL Egg washing - How?
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QUALITY CONTROL
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Egg washing - How?
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EGG WASHING According to KDA: Eggs should be < 90F before
washing as they can contract wash water Suggested wash water
temperatures are between 110-120F Never had wash water more than
50F above the temperature of the eggs as this will cause excess
breakage Dip in a basin with egg-specific detergent, changing wash
water as necessary Dip eggs in a sanitizer solution containing 200
ppm chloride and which is 20F warmer than the detergent
solution
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EGG WASHING According to KDA: Use potable water having an iron
content < 2ppm to prevent the growth of bacteria Never expose
eggs to temperatures greater than 128F during the cleaning process
Never put wet eggs into cartons or boxes because the wet eggs can
pick up bacteria very easily Clean and sanitize all of your
equipment each time it is used to prevent the build up of bacteria
and calcium deposits
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QUALITY CONTROL Egg grading? Candling Removes blood and meat
spots Determines grades of the egg Grades AA, A, B or inedible
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PACKAGING If eggs are being sold in egg cartons, you may NOT
use cartons or cases which are labeled by other businesses Cartons
may NOT be re-used
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PACKAGING
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PLACEMENT IN CARTON VERSUS Should be small end down
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STORAGE Must be stored at < 45 at all times
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FARMERS MARKETS Keep potentially hazardous foods (meats,
poultry, seafoods, milk, eggs) or any foods containing such
products at 45F or below during storage, display, and
transportation. Provide adequate facilities for maintaining foods
at safe temperatures during storage, display and transportation.
Provide visible thermometers during storage, service, preparation,
and display. Store containers of foods off or above the floor, or
ground, preferably a minimum of 6 inches.
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FARMERS MARKETS
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The eggs must be kept at or below 45F at all times Or can be
confiscated and destroyed Do not leave eggs out on your table If
you are using an ice chest, separate the eggs from the ice and from
the melting ice in the bottom of the chest
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EGG TRANSPORT/STORAGE
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INSURANCE Liability insurance is a MUST
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MARKETING PARTNERSHIPS Communication and relationship
building