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Egg Hygiene > Egg Hygiene > Flashcards

Egg Hygiene Flashcards

1
Q

What is the structure of egg producing flocks?

A

Pyramidal

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2
Q

In which flocks is disease particularly diasasterous in terms of egg production?

A

Grandparent and great grandparent flocks.

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3
Q

What are the 7 stages on the egg production pyramid from top to bottom?

A
  1. Elite/ Great grandparents breeding birds
  2. Grandparent breeding birds
  3. Parent breeding birds
  4. Hatchery
  5. Rearing house
  6. Laying hens
  7. Egg production
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4
Q

At what age are birds reared to in the rearing house and where do they do after this?

A

18 weeks and moved to the laying house.

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5
Q

What was the increase in egg consumption between 2010 and 2015?

A

20% increase

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6
Q

Why are eggs desirable?

A

They are a cheap source of animal protein.

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7
Q

How self-sufficient is the UK egg production?

A

84%

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8
Q

What % of these eggs are produced in laying cages?

A

54%

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9
Q

What are the three pieces of legislation that regulates EU MS egg production?

A
  1. Commissions Regulation (EC) 1234/2007- covers control of eggs from Salmonella infected flocks of hens.
  2. Commission Regulation (EC) 617/ 2998 - rules for implementing EC 1234/2007 regarding marketing standards for eggs for hatching and farmyard poultry chicks.
  3. Commission regulation (EC) 589/2008 - rules for implementing 1234/2007 as regards marketing standards for eggs.
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10
Q

Through what regulation was this legislation implemented in England?

A

Eggs and chicks (England) regulations 2009.

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11
Q

Do these controls apply to hobby hen keepers?

A

No - not for private domestic consumption.

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12
Q

Who do these regulations specifically target?

A

egg producers with 350 laying hens or more

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13
Q

Through which 3 departments is the legislation in the UK enforced?

A
  1. Egg Marketing Inspectors (England and Wales)
  2. Eggs and Poultry unit in Scotland
  3. Department of Agriculture and Rural Development (DARD) - quality assurance branch in Northern Ireland.
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14
Q

How many classes does EU legislation consider for eggs?

A

2 classes - A and B

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15
Q

What are class A eggs?

A

Eggs that have quality characteristics making them suitable for direct human consumption.

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16
Q

Where can class A eggs be sold?

A

In supermarkets and other retail outlets.

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17
Q

Name 7 characteristics of class A eggs?

A
  1. Shell and cuticle - normal shape, clean and undamaged
  2. Air space - height not exceeding 6mm, stationary; however for eggs to be marketed as ‘extra’, it may not exceed 4mm.
  3. Yolk: visible on candling as a shadow only, without clearly discernable outline, slightly mobile upon turning the egg, and returning to a central position.
  4. White - clear, translucent
  5. Germ: imperceptable development
  6. Foreign matter: not allowe
  7. Foreign smell: not allowed
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18
Q

Name 4 things that MUST NOT happen to class A eggs after grading?

A
  1. Washing
  2. Cleaning
  3. Treated for preservation
  4. Chilled in premises where the temperature is artificially less than 5 degrees C.
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19
Q

What is a big difference between USA protocols and EU legislation regarding eggs?

A

Not chilling eggs in premises which are artificially kept below 5 Degrees C.

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20
Q

What are the grades for weight in class A eggs?

A

XL - Very large > 73g
L- Large >63g but <73g
M - Medium >53g and <63g
S - Small <53g

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21
Q

Can eggs of different sizes be packed together?

A

Yes

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22
Q

When can the terms ‘extra’ or ‘extra fresh’ be used as an additional quality indicator on packs of class A eggs?

A

Until the 9th day after laying the egg.

23
Q

What are class B eggs?

A

Eggs that do not meet the quality characteristics for direct human consumption

24
Q

When can a class B egg be marketed for human consumption?

A

If it is pasteurised/heat treated.

25
Q

Name 2 examples of class B eggs?

A
  1. Eggs from laying flocks which are either positive for Salmonella Enteritidis or Salmonella Typhimurium, or unknown health sstatus e.g. no sampling as required by the National Control Plan (NCP).
  2. Eggs which are damaged or unclean.
26
Q

What happens with ungraded eggs?

A

They are stamped with producer code and sent directly for food processing or industrial processing (non-food products).

27
Q

What are the 4 pieces of information printed on eggs?

A
  1. Farming method
  2. Country of origin
  3. Farm ID
  4. Quality standards (Lion mark for the UK)
28
Q

What are the types of farming methods and their code?

A

0=organic
1= free range
2= Barn
3 = cage

29
Q

What qualifies flocks for the Lion Mark?

A

Flocks vaccinated against salmonella enteritidis and produced to a strict code of practice.

30
Q

What are the numbers beneath the farm ID?

A

Best before date

31
Q

When was the British Lion Quality Code of Practice launched?

A

1998

32
Q

What is the BLQ code of practice?

A

A food safety programme.

33
Q

Name 3 regulations of the Lion scheme?

A
  1. auditing of the facilities
  2. on-farm and packing station hygiene controls
  3. effective traceability system
34
Q

What additional piece of information do the eggs under the code of practice have on the shell?

A

Best before date.

35
Q

What do you have to subscribe to to register with the British Lion Quality mark?

A

British Egg Industry Council (BEIC)

36
Q

What % of eggs in the UK meet British Lion Quality Standards?

A

8%

37
Q

What are the three exceptions to regulations in hen eggs?

A

Sold directly to consumer for their own use:

  1. By the producer on their own farm
  2. By the producer through door-to-door selling
  3. By the producer in a local public market.
38
Q

At market, when does a producer not have to mark the eggs with a producer code?

A

At a public market where the producer has <50 birds.

39
Q

What must a producer display at a local market, despite the number of birds being sold?

A

Their name, address, best before date, and advice how to keep the eggs chilled after purchase.

40
Q

Are eggs a large factor in zoonotic illness?

A

Yes, they are the most common food to cause food-borne outbreaks.

41
Q

What is the EFSA?

A

European Food Safety Authority.

42
Q

What do eggs most commonly cause outbreaks in?

A

Salmonella.

43
Q

What is the NCP?

A

Since 2009, EU legislation on eggs requires that eggs from flocks confirmed infected with S. enteritidis or S. typhimurium, cannot be sold as fresh eggs at retail.

44
Q

When can salmonella infected eggs be sold for human consumption?

A

Following heat treatment or pasteurisation.

45
Q

What must imported eggs from third countries meet?

A

EU legislation and UK rules.

46
Q

Name two rules for each batch which enters the EU from a third country?

A
  1. They must come from a country approved to export this type of product to the EU
  2. Enter the EU through Border Inspection Post where veterinary checks must be carried out.
47
Q

What two extra things must imported eggs from third countries have?

A
  1. be accompanied by a public health certificate

2. come from an establishment approved by the competent authority of the exporting country.

48
Q

Name 7 methods of prevention of salmonella infection in flocks?

A
  1. Re-stock with birds from reliable sources, with negative salmonella results in previous tests
  2. routine salmonella testing
  3. decontaminated feed and water
  4. vaccination (live or inactivated)
  5. Pest control in place
  6. Good biosecurity: restrict visitors, wildlife
  7. Good farm management
49
Q

How many salmonella serotypes are associated with human food-borne outbreaks?

A

five

50
Q

When must you register with the Great Britain Poultry register?

A

If you keep more than 50 poultry of any kind.

51
Q

Who must comply with the salmonella NCP?

A

When you have a flock >350 laying hens

52
Q

Who samples the eggs?

A

APHA egg marketing inspectors

53
Q

What category do eggs fall in to?

A

Category 3 at least - sometimes high risk category 3 when hens show signs of transmissible disease.

Egg Hygiene (1 decks)

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