12 - egg production and grading

Question 1

difference between egg quality and safety.

Answer 1

Grading -> an egg quality measurement

Safety -> prevent and eliminate hazards that cause food borne illness

Question 2

Identify specific steps taken during the handling and processing of eggs that are intended to improve the safety of eggs.

Answer 2

Measuring air cell, candling, exterior quality, egg cleaning (wet or dry), labeling, refrigeration (45), test the environment for salmonella

Question 3

Identify specific steps taken during the handling and processing of eggs that are intended to improve the safety of eggs.

(melody’s version)

Answer 3

Dry cleaning: use sandpaper to buff off adhering material

Wet cleaning: wash water >90F/>20F of egg, rinse water <10F than wash water, spray rinse w/ sanitizer, air dry

Labeling: grade, size, name, address, zip code of packer, pack date, freshness w/ explanation and not to exceed 30d from date of pack

Safe handling statement: to prevent illness from bacteria: keep eggs refrigerated, cook eggs until yolks are firm and cook foods containing eggs thoroughly

Refrigeration and sanitation: graded eggs must be maintained at 45F or less, must be transported in refrigeration, facilities must be maintained in sanitary conditions

Question 4

Identify the primary food safety issue associated with eggs.

Answer 4

Salmonella enteriditis (found in eggs! 1 in 10,000)

Question 5

Appreciate how egg production has changed over the past century and the impact that these changes have had on safety and processing practices.

Answer 5

Small flock of layers free range w/ nesting boxes -> thousands of birds in confinement cages

Eggs gathered everyday -> eggs conveyed into plant or hand picked daily

Hand candling -> mass scanners w/ check detectors for candling

Often delivered 1x/wk -> packed in cartons w/in hrs of laying and shipped to stores w/in 1 wk

Home consumption w/ extra eggs sold to produce

FDA Egg Rule- requires egg producers/farms to address SE through:

Biosecurity plans,

Routine environmental testing, Egg testing,

Sourcing of chicks from NPIP SE free status flocks,

Requires refrigeration of eggs during storage and transportation