- (a) Eggs with adhering dirt, leakers, incubator rejects and inedibles may not be used under any circumstances. Inedible eggs, including rots, eggs with diffused blood in the albumen; green whites; crusted yolks; stuck yolks; developed embryos; moldy, sour or musty eggs; and filthy or decomposed eggs may not be used.
- (b) Eggs may not be broken into containers from outside the breaking room, such as from candling rooms or other rooms adjacent to the breaking room.
- (c) Eggs for human consumption shall be broken prior to those broken for animal food.
- (d) Shell particles, meat and blood spots more than one-eighth inch in diameter accidentally falling into breaking cups or trays shall be removed with a clean spoon or similar device.
- (e) Egg products prepared by a plant shall conform at all times to the requirements of the act of March 11, 1909 (P. L. 13) (31 P. S. § § 294a—299).
- (f) Liquid eggs may not exceed a temperature of 40°F at any time. Defrosted eggs may not be refrozen.
- (g) Egg meat to be sold as liquid egg shall be cooled to not more than 40°F in 1 1/2 hours or less, and shall be at that temperature before leaving the plant.
- (h) Eggs other than from the domestic fowl shall be segregated and, if processed, shall be processed separately with container marked and identified as such.