(k) "Loss" means an egg that is inedible, cooked, frozen, contaminated, sour, musty, or an egg that contains a large blood spot, large meat spot, bloody white, green white, rot, stuck yolk, blood ring, embryo chick (at or beyond the blood ring state), free yolk in the white, or other foreign material.
(l) "Restricted" means eggs classified as checks, dirties, incubator rejects, inedibles, leakers and loss.
(a) Small Egg Producers who intend to wholesale eggs shall obtain a small egg producer license in accordance with the fee schedule determined by the department and approved by the legislature pursuant to U.C.A 4-2-2(2).
(a) Establish a designated work area separate from domestic living areas.
(i) Acceptable designated work areas may be an area in the basement, garage, or outbuilding.
(ii) Unacceptable work areas are domestic living areas, kitchens, laundry rooms, and bathrooms.
(b) The work area requires a sanitary work surface that is smooth, durable, and easily cleanable. This work surface must be cleaned and sanitized before each use. Any sinks, drain boards, or other equipment used for the egg handling operation must be cleaned and sanitized before each use.
(c) The premises shall be kept clean and free of rodent harborage areas.
(d) Designated storage areas are required for new packaging materials, utensils, and equipment that may be used for the egg handling practices. These items must be protected from contamination (e.g. moisture, strong odors, dust, or insects).
(e) Potable water is required for egg handling practices. Individual water wells require an annual bacteriological test (i.e. coliform bacteria). Commercial bottled water may be used.
(f) Hand washing stations must be conveniently located in the egg handling work area and provided with soap and paper towels.
(g) Toilet rooms must be accessible to employees.
(h) A designated refrigerator is required. The refrigerator is not required to be new or of a commercial type and may be placed in the garage, etc. The refrigerator must be equipped with a suitable thermometer to routinely verify that the 40 degrees F to 45 degrees F egg storage temperature is maintained.
(5) EGG QUALITY ASSURANCE
(a) Each producer will develop an egg quality assurance plan that, at a minimum, includes the following:
(i) Chicks/pullets will be purchased from hatcheries that are NPIP (National Poultry Improvement Plan) "US Salmonella Enteritidis Clean" status or equivalent state plan.
(ii) Testing the flock for Salmonella Enteriditis with environmental drag swab sampling once per year per flock.
(iii) A plan on how eggs will be handled if a Salmonella Enteriditis positive test is identified.
(iv) Basic bio-security protocols for the chicken houses.
(v) Records shall be kept and monitored on a regular basisin regards to newly received chicks.
(b) Producers must immediately report positive Salmonella and Avian Influenza tests to the office of the State Veterinarian.
(c) Producers may have their flocks participate in the NPIP program by contacting the Utah Department of Agriculture and Food, Division of Animal Industry.
(6) EGG HANDLING
(a) Hands must be thoroughly washed before starting egg handling and during egg handling to minimize cross-contamination of cleaned eggs.
(b) Maintain clean and dry nest boxes, change nest material as needed to reduce dirty eggs. Gather eggs at least once daily.
(c) Clean eggs as needed soon after collecting. (Cleaning eggs refrigerated below 55 degrees F may cause shells to crack or check.) Minimal cleaning protects the natural protective covering on the shell. Acceptable egg cleaning methods include:
(i) dry cleaning by lightly sanding the stains or minimal dirty areas with sand paper;
(ii) using potable water in a hand spray bottle and immediately wiping dry with a single service paper towel, and/or;
(iii) briefly rinsing with running water spray and immediately wiping dry with a single service paper towel. The wash water shall be a minimum of 90 degrees F, which is warm to the touch, and shall be at least twenty degrees warmer than the temperature of the eggs to be washed.
(d) Unacceptable cleaning methods include: submerging shell eggs in water or any other solution or using cleaners that are not food grade and approved for shell egg cleaning. The porous egg shell is not impervious to odors, chemicals, and off flavors.
(e) Refrigerate the cleaned eggs immediately to 45 degrees F or less. The cleaned eggs can be packaged later. Store packaged at eggs 45 degrees F or less.
(7) PACKAGING AND LABELING
(a) Use new packaging (pulp cartons, etc.). Packaging may be purchased online, group buying, small farm co-operatives, etc.
(b) Self-adhesive attractive labels may be easily produced on a computer. The labels must include:
(i) UDAF Permit License number.
(ii) Common name of the food.
(iii) Quantity, the number of eggs.
(iv) Name and Address of the egg producer;
(v) The statement "Keep Refrigerated";
(vi) The statement "SAFE HANDLING INSTRUCTIONS: To prevent illness from bacteria: Keep eggs refrigerated, cook eggs until yolks are firm, and cook foods containing eggs thoroughly."