1. (1) A small producer who sells shell eggs wholesale or to a restaurant shall:

   1. (a) comply with the following temperature control procedures:

      1. (i) Immediately refrigerate and store cleaned eggs at 45 degrees Fahrenheit or less.
      2. (ii) Transport refrigerated egg packages, cartons, or both while maintaining a temperature of 45 degrees Fahrenheit or less.

   2. (b) meet the following cleaning and sanitization standards:

      1. (i) Clean eggs to remove debris and stains, as needed, soon after collecting.
      2. (ii) Ensure that each person thoroughly washes their hands before and during egg handling to minimize cross-contamination of cleaned eggs.
      3. (iii) Maintain clean and dry nest boxes and change nest materials as needed to reduce dirty eggs and gather eggs at least once daily.
      4. (iv) Provide a smooth, non-absorbent, and easily cleanable work surface in the designated work area.
2. (2) A small producer shall maintain premises clean and free of rodent harborage areas.

3. (3) A small producer shall ensure their operation includes:

   1. (a) a designated work area separate from domestic living areas;
   2. (b) a storage area for new packaging materials, utensils, and equipment used for egg handling practices that protect them from contamination;
   3. (c) a refrigerator in the designated work area equipped with a suitable thermometer, to routinely verify that the temperature is 45 degrees Fahrenheit or less;
   4. (d) a hand washing station, located in the egg handling work area; and
   5. (e) accessible toilet rooms for employees.

4. (3) A small producer shall use water in the cleaning process that meets one of the following criteria:

   1. (a) potable water meeting the drinking water standards established by the Utah Department of Health and Human Services;

      1. (B) commercially bottled water; or
      2. (C) water from a private well, annually tested for bacteriological contamination, including total coliform and E.coli.

5. (5) A small producer may not use the following egg cleaning methods:

   1. (a) submerging shell eggs in water or any other solution; or
   2. (b) using cleaners that are not food grade and approved for shell egg cleaning.

KEY: shell eggs, chickens, small producer, standards, wholesale, restaurant

Date of Last Change: September 22, 2025

Notice of Continuation: October 29, 2025

Authorizing, and Implemented or Interpreted Law: 4-4-102, 4-4-107(7)