Wyo. Code R. 010-0003-15
Food Safety, Wyoming
Chapter 15: Egg Grading Requirements
Effective Date: 12/10/2012 to Current
Rule Type: Current Rules & Regulations
Reference Number: 010.0003.15.12102012
(a) In order to candle and grade eggs for sales to establishments, a license shall be applied for in accordance with Chapter 2, Section 2, (a) (ii) of this Rule.
(b) Standardization is required to ensure knowledge and consistency in candling and grading eggs and shall consist of the following:
(i) Upon receipt of the completed license application form and the license fee, an authorized representative of the Wyoming Department of Agriculture, Consumer Health Services Division shall provide a written and performance examination to the license applicant;
(ii) The written examination shall determine the license applicant's knowledge of egg quality and size standards established in this chapter;
(ii) The performance examination shall determine the license applicant's ability to candle and grade eggs; and
(iv) The license applicant shall obtain a grade of 80% or higher on the written examination and not exceed a deviation of $\pm 15\%$ on the candling performance examination to qualify for an egg grader standardization.
(a) The following definitions apply to this chapter of the Wyoming Food Safety Rule:
(i) 'Candling' means the careful examination of the whole egg by means of a strong light in a partially dark room or place.
(ii) 'Chalazas' a white structure that is continuous with the chalaziferous layer which suspends the yolk in the center of the white.
(iii) 'Check' means an egg with a broken or cracked shell but with membranes intact and no leaking contents.
(iv) 'Grader' means a person who determines the quality and size of eggs in accordance with Wyoming laws and rules through candling.
(v) 'Haugh unit value' means the value resulting from the correlation of the height of the thick white when broken out as measured by a micrometer and the weight of the egg when broken out.
(vi) 'Leaker' means an egg that has a crack or break in the shell and shell membrane to the extent that the egg content is exuding or free to exude through the shell.
(vii) 'Loss egg' means an egg that is inedible, smashed or broken so that the contents are leaking, overheated, frozen, or contaminated.
(a) Eggs defined and described in this section are deemed unfit for human food and may not be sold or offered for sale for human consumption.
(i) 'Addled' or 'white rot' means an egg that is putrid or rotten.
(ii) 'Moldy' means an egg which has deteriorated so that mold spores have formed within the egg.
(iii) 'Blood spot' is a spot of blood in excess of 1/8 inch (3.2 mm) in aggregate which adheres to the yolk of the egg.
(iv) 'Black rot' means an egg which has deteriorated to such an extent that the whole interior presents a blackened appearance.
(v) 'Blood ring' means an egg in which the germ has developed to such an extent that blood is formed.
(vi) 'Adherent yolk' means an egg in which the yolk has become fastened to the shell.
(vii) 'Incubated eggs' means eggs which have been subjected to incubation, whether natural or artificial, for more than 48 hours.
(viii) 'Bloody white' means an egg with a general reddish appearance due to blood mixed through the albumen which may show spots of blood floating in the white.
(ix) 'Meat spot' means that the egg has a speck of foreign matter adhering to the yolk or floating in the white.
(x) An egg that is smashed or broken and the contents are leaking.
(xi) Eggs which are otherwise unwholesome or adulterated as defined in 7 CFR 57 Inspection of Eggs (Egg Products Inspection Act).
(a) Checked shell eggs shall not be sold on or off premises to:
(i) Hospitals, institutions, nursing homes, convalescent homes, retirement homes, or schools, whether owned privately or by a governmental body;
(ii) Food establishments subject to licensing by the Wyoming Department of Agriculture, including but not limited to, bakeries, restaurants, cafes, drive-ins, and food processing plants; or
(iii) Private clubs, organizations, churches or church groups if members, the public and/or non-members and guests are served food.
(b) Checked shell eggs may be sold to a breaking plant approved by the department or for non-human food purposes to an animal-food processing plant in accordance with 7 CFR 57 Inspection of Eggs (Egg Products Inspection Act).
(c) Checked shell eggs may be sold on the premises to the end consumer only if conforming to the requirements of 7 CFR 57 Inspection of Eggs (Egg Products Inspection Act) and as follows:
(i) Each container of checked shell eggs sold or offered for sale shall have a label printed on the container, inserted into the container or by other means attached to the container advising the consumer that the eggs are being sold only for cooking and baking purposes where the cooking temperatures will reach or exceed 165°F. (73.9 C.). Each label must contain the words 'checked shell' and the printing on each label shall be clean, clear and of such size print so as to be easily read by the consumer.
(ii) The label and/or container may not have on or in it any words, phrase or graphic material which might tend to mislead the purchaser or consumer that the eggs have been inspected by the department or that they have been candled or graded.
(iii) All references on the containers to size, grade, freshness and seals or imprint seals must be obliterated prior to sale to the consumer.
(a) No person shall adulterate eggs or egg products except:
(i) Department-approved non-toxic substances or colorings may be added only to make them inedible for humans or for rechanneling eggs and egg products into an animal-food processing plant.
(a) All eggs and egg products produced or sold in the state of Wyoming may be regraded by the regulatory authority in order to ascertain compliance with the rules contained in this chapter wherever they are produced, processed, held, kept, sold, offered or intended for sale.
(b) Eggs and egg products which do not comply with the rules contained in this chapter shall be ordered returned to the supplier by the regulatory authority. The supplier shall be notified why the eggs are being returned in writing by the regulatory authority.
(a) The Wyoming standards for quality of shell eggs contained in this chapter only apply to eggs that are the product of the domesticated chicken hen and remain in the shell.
(b) Interior egg quality specifications for these standards are based on the apparent condition of the interior contents of the egg as it is twirled before the candling light. Any type or make of candling light that will enable the grader to make consistently accurate determinations of the interior quality of shell eggs may be used. The grader shall break-out an occasional egg and compare the broken-out and candled appearance to aid in correlating the candled and broken-out appearance by determining the Haugh unit value of the broken-out egg.
(a) A 'clean' shell is an unbroken shell free from foreign material and stains or discolorations that are readily visible. An egg may be considered clean if it has only very small specks, stains or cage marks, if such specks, stains or cage marks are not of sufficient number or intensity to detract from the generally clean appearance of the egg. Eggs which show traces of processing oil on the shell are considered clean unless otherwise soiled.
(b) A 'dirty' shell is an unbroken shell which has dirt or foreign material adhering to its surface, has prominent stains, or has moderate stains covering more than 1/32 of the shell surface if localized or 1/16 of the shell surface if scattered.
(c) A 'check egg' is an egg with a broken shell or crack in the shell, but with its shell membranes intact and its contents not leaking. A check egg is considered to be lower quality than a dirty egg.
(d) A 'practically normal' (AA or A quality) shell is an unbroken shell that approximates the usual egg shape and is sound and free from thin spots. Ridges and rough areas that do not materially affect the shape and strength of the shell are permitted.
(e) An 'abnormal' (B quality) shell is an unbroken shell that is somewhat unusual, decidedly misshapen, faulty in soundness or strength, or shows pronounced ridges or thin spots.
(a) The 'depth of air cell' (air space between shell membranes, normally in the large end of the egg) is the distance from its top to its bottom when the egg is held air cell upward.
(b) A 'free air cell' is an air cell that moves freely toward the uppermost point in the egg as the egg is rotated slowly.
(c) A 'bubbly air cell' is a ruptured air cell resulting in one or more small separate air bubbles usually floating beneath the main air cell.
(a) A 'clear' (AA, A quality) white is free from discoloration or from any foreign bodies floating in it. (Prominent chalazas should not be confused with foreign bodies, such as spots and blood clots.)
(b) A 'firm' (AA quality) white is sufficiently thick or viscous to prevent the yolk outline from being more than slightly defined or indistinctly indicated when the egg is twirled. With respect to the broken-out egg, a firm white has a Haugh unit value of 72 or higher when measured at a temperature between 45°F. (7.2 C.) and 60°F. (15.6 C.).
(c) A 'reasonably firm' (A quality) white is a white that is somewhat less thick or viscous than a firm white. A reasonably firm white permits the yolk to approach the shell more closely which results in a fairly well defined yolk outline when the egg is twirled. With respect to a broken-out egg, a reasonably firm white has a Haugh unit value of 60 up to 71 when measured at a temperature between 45°F. (7.2 C.) and 60° F. (15.6).
(d) A 'weak and watery' (B quality) white is weak, thin and generally lacking in viscosity. A weak and watery white permits the yolk to approach the shell closely, thus causing the yolk outline to appear plainly visible and dark when the egg is twirled. With respect to the broken-out egg, a weak and watery white has a Haugh unit value lower than 60 when measured at a temperature between 45°F. (7.2 C.) and 60°F. (15.6 C.)
(e) Eggs containing 'blood clots and/or spots' which are small blood or meat spots (aggregating not more than 1/8 inch (3.2 mm) diameter) are to be classified as B quality.
(f) A 'bloody white' is an egg, with a white which has blood diffused through it. Such a condition may be present in new-laid eggs. Eggs with bloody whites are classified as a loss.
(a) An 'outline slightly defined' (AA quality) yolk is indistinctly indicated and appears to blend into the surrounding white as the egg is twirled.
(b) An 'outline fairly well defined' (A quality) yolk is discernable but not clearly outlined as the egg is twirled.
(c) An 'outline plainly visible' (B quality) yolk is clearly visible as a dark shadow when the egg is twirled.
(d) An 'enlarged and flattened' (B quality) yolk is one in which the membranes and tissues have weakened and moisture has been absorbed from the white to such an extent that it appears definitely enlarged and flat.
(e) A 'practically free from defects' (AA or A quality) yolk shows no germ development, but may show other very slight defects on its surface.
(f) A 'clearly visible germ development' (B quality) yolk is one in which the development of the germ spot of a fertile egg has progressed to a point where it is plainly visible as a definite circular area or spot with no blood in evidence.
(g) 'Blood due to germ development' is blood caused by development of the germ in a fertile egg to the point where it is visible as definite lines or as a blood ring. An egg having blood due to germ development is classified as inedible.
(a) AA Quality:
(i) The shell must be clean, unbroken and practically normal;
(ii) The air cell may not exceed 1/8 inch (3.2 mm) in depth, may show unlimited movement and may be free or bubbly;
(iii) The white must be clear and at least reasonably firm so that the yolk is only slightly defined when the egg is twirled before a candling light; and
(iv) The yolk must be clear and firm.
(i) The shell must be clean, unbroken and practically normal;
(ii) The air cell may not exceed 3/16 inch (4.8 mm) in depth, may show unlimited movement and may be free or bubbly;
(iii) The white must be clear and at least reasonably firm so that the yolk outline is only fairly well defined when the egg is twirled before the candling light; and
(iv) The yolk must be practically free from apparent defects.
(i) The shell must be unbroken, may be abnormal and may have slightly stained areas.
(A) Moderately stained areas are permitted if they do not cover more than 1/32 of the shell surface if localized or 1/16 of the shell surface if scattered.
(B) Eggs having shells with prominent stains or adhering dirt are not permitted.
(ii) The air cell may be over 3/16 inch (4.8 mm) in depth, may show unlimited movement, and may be free or bubbly.
(iii) The white may be weak and watery so that the yolk outline is plainly visible when the egg is twirled before the candling light.
(iv) The yolk may appear dark, enlarged, and flattened, and may show clearly visible germ development but no blood due to germ development.
(A) The yolk may show other serious defects that do not render the egg inedible.
(B) Small blood spots or meat spots (aggregating not more than 1/8 inch (3.2 mm) in diameter) may be present.
(a) Plans and specifications shall be submitted to the Consumer Health Services inspector prior to beginning construction of the separate room or building for processing eggs.
(b) The building shall be constructed and maintained to prevent the entrance or harboring of vermin.
(c) Grading and packing rooms must be of sufficient size to permit installation of necessary equipment and the conduct of grading and packing in a sanitary manner.
(d) A toilet room is required for employees and shall be kept in a clean and sanitary condition.
(i) A hand sink shall be provided with hot and cold running water tempered by means of a mixing valve or combination faucet.
(ii) Toilet rooms must be vented to outside the building.
(iii) Signs instructing employees to wash their hands before returning to work shall be posted in the restrooms
(iv) All waste containers shall be of the covered type and be kept closed when not in use.
(h) Lights in the egg room/building shall either be shielded or utilize shatter proof bulbs.
(i) If mechanical equipment is used, adequate light must be provided for the detection and removal of stained and dirty shells and determining the condition of the packing material.
(j) The walls, floor and ceiling in the egg room or building shall be smooth, non-absorbent, easily cleanable and of a light color.
(k) The egg washing room may double as the egg grading and candling room if it can be adequately darkened to make accurate quality determinations of candled eggs.
(l) The candling lights shall deliver a reasonably uniform intensity of light at the candling aperture which will facilitate accurate quality determinations.
(m) Easily cleanable, certified scales shall be used to check the accuracy of weight classing.
(m) Adequate ventilation shall be provided.
(n) Cooler rooms shall have refrigeration capable of reducing and holding the maximum volume of eggs handled to a temperature of 45°F (7.2 C.) or below within 24 hours.
(i) A thermometer shall be conspicuously located in the refrigerated areas.
(ii) Cooler rooms shall be free from objectionable odors, dirt and pooled wastes.
(a) Shell egg protecting (oil processing) operations shall be conducted to avoid contamination of the product and maximize conservation of its quality.
(i) Eggs with excess moisture on the shell shall not be shell protected.
(ii) Oil that is obviously contaminated shall not be used in shell egg protection.
(iii) Processing oil that has been previously used or which has become contaminated shall be filtered and heat-treated at 180°F. (82.2 C.) for three (3) minutes prior to use.
(b) Shell egg processing equipment shall be washed, rinsed and treated with a bactericidal agent each time the oil is removed.
(i) Processing oil shall be filtered and heat-treated and shell egg processing equipment cleaned daily when in use.
(ii) Egg processing equipment shall be covered and protected against dust and dirt when not in use.
(a) Shell egg cleaning equipment shall be kept clean and in good repair and operating condition. It must be cleaned after each day's use or more frequently if necessary. Visible mineral deposits must be removed, either manually or by de-liming agents.
(b) Waste water from egg washing equipment shall be indirectly drained and wastewater from all drains shall drain to an approved sewage system.
(c) The egg room/candling and grading room shall contain a separate hand sink with hot and cold running water tempered by means of a mixing valve faucet.
(d) Facilities shall have means to wash, rinse and sanitize eggs in a sanitary manner.
(i) The water in continuous-type washers shall be completely changed as required and at least once during each shift and at the end of each shift.
(ii) The minimum maintained temperature of the wash water shall be 90°F. (32.2 C.) Pre-wetting by submersion may not exceed five (5) minutes.
(iii) Eggs shall be removed from the washing and rinsing area of the egg washer during rest periods and from the scanning area whenever there is a build-up of heat.
(iv) Only cleaning and sanitizing compounds approved by the department shall be used.
(v) The use of metered equipment for dispensing the compounds into solution is recommended.
(vi) The entire shell egg cleaning and drying operation shall be continuous and shall be completed as rapidly as possible.
(vi) Only potable water may be used to wash eggs.
(A) Water from a nonpublic water system shall be sampled and tested for coliform bacteria at least semi-annually.
(B) An analysis of the iron content of the water supply, stated in parts per million, is also required. An iron content of less than two (2) ppm is required.
(vii) All washed eggs must be effectively sanitized in warm, potable water which contains an approved sanitizing compound that is no less than fifty (50) ppm nor more than two hundred (200) ppm of available chlorine or it's equivalent.
(viii) Washed eggs must be reasonably dry before cartoning or casing.
(e) Steam or vapors originating from the washing operation shall be continuously and directly removed to the outside of the building.
(f) Eggs that are to be transported to another location for sale shall be maintained at 45°F (7.2 C.) or colder during transportation.
Section 16. Packaging and Labeling
(a) The cartons used to package eggs shall be new and labeled with:
(i) Establishment name; (ii) Establishment address; (iii) Egg grade; (iv) Safe handling instructions; (v) Number of eggs in carton; (vi) Packaging date; and (vii) Wording “Keep Refrigerated”
(b) Cases and packaging material shall be visibly clean, free of mold, mustiness and off odors and shall be of sufficient strength and durability to adequately protect eggs during normal distribution.
(c) Every reasonable precaution shall be exercised to prevent eggs from sweating.
(d) The Wyoming certified grader’s number shall be stamped on the carton in a conspicuous location prior to entering commerce.
Section 17. Pesticides
(a) Pesticides, insecticides and rodenticides used in the plant must be approved by the department and shall be stored, handled and applied in accordance with the manufacturer’s instructions.
Section 18. Health and Hygiene of Personnel
(a) No person known to have a communicable or infectious disease shall come in contact with eggs or egg products.
(b) Plant personnel coming in contact with eggs and egg products shall wear clean, washable clothing.
Section 19. Wyoming Grade and Weight Sampling Requirements for Shell
(a) The grades provided below are applicable to edible shell eggs in "lot" quantities rather than on an "individual" egg basis. Reference in these standards to the term "case" means thirty (30) dozen eggs per case as used in commercial practices in the United States. A minimum of one hundred (100) eggs must be examined per sample case. For lots which consist of less than one (1) case, a minimum of fifty (50) eggs must be examined. If the lot consists of less than fifty (50) eggs, all eggs will be examined. Whenever grading service is performed on a representative sample basis, the sample shall be drawn and consist of not less than the minimum number of cases as indicated in the following table:
MINIMUM NUMBER OF CASES, RANDOMLY SELECTED, COMPRISING A REPRESENTATIVE SAMPLE
| Cases in Lot | Cases in Sample |
|---|---|
| 1 | 1 |
| 2 to 10 inclusive | 2 |
| 11 to 25 | 3 |
| 26 to 50 | 4 |
| 51 to 100 | 5 |
| 101 to 200 | 8 |
| 201 to 300 | 11 |
| 301 to 400 | 13 |
| 401 to 500 | 14 |
| 501 to 600 | 16 |
(Include one (1) additional case for each fifty (50) cases or fraction thereof in excess of six hundred (600) cases.)
(b) Aggregate tolerances are permitted within each grade only as an allowance for variable efficiency and interpretation of graders, normal changes under favorable conditions during reasonable periods between grading, and reasonable variations of grader's interpretation.
(c) Substitution of higher qualities for lower qualities specified is permitted.
(d) 'No grade' means eggs of possible edible quality that fail to meet the requirements of an official Wyoming grade or that have been contaminated by smoke, chemicals, or other foreign material which has seriously affected the character, appearance, or flavor of the eggs.
(a) Grades.
(i) Wyoming grade AA.
(A) Wyoming consumer grade AA must consist of eggs which are 85% AA quality at origin. Within the 15% which may be below AA quality, not more than 5% may be B quality or checks in any combination. No dirties or loss eggs are permitted.
(B) Wyoming consumer grade AA must consist of eggs which are 80% AA quality at destination. Within the 20% which may be below AA quality, not more than 5% may be B quality, checks in any combination, and not more than 0.5% leakers or dirties in any combination.
(ii) Wyoming grade A.
(A) Wyoming consumer grade A at origin must consist of eggs which are 85% A quality or better. Within the 15% which may be below A quality, not more than 5% may be checks. No dirties or loss eggs are permitted.
(B) Wyoming consumer grade A at destination must consist of eggs which are 80% A quality or better. Within the 20% which may be below A quality, not more than 5% may be checks, and not more than 0.5% leakers and dirties.
(iii) Wyoming grade B:
(A) Wyoming consumer grade B at origin must consist of eggs which are 85% B quality or better. Not more than 10% may be checks. No dirties or loss eggs are permitted.
(B) Wyoming consumer grade B at destination must consist of eggs which are 80% B quality or better. Not more than 10% may be checks and not more than 0.5% leakers and dirties.
(iv) Additional tolerances:
(A) In lots of two (2) or more cases:
(I) For grade AA:
(1.) No individual case may exceed 10% fewer AA quality eggs than the minimum permitted for the lot average.
(II) For grade A:
(1.) No individual case may exceed 10% fewer A quality eggs than the minimum permitted for the lot average.
(III) For grade B:
(1.) No individual case may exceed 10% fewer B quality eggs than the minimum permitted for the lot average.
(B) In lots of 2 or more cartons, no individual carton may contain less than 8 eggs of the specified quality and no individual carton may contain less than ten (10) eggs of the specified quality and the next lower quality. The remaining two (2) eggs may consist of a combination of qualities below the next lower quality (i.e., in lots of grade A, not more than two (2) eggs of the qualities in individual cartons within the sample may be checks.)
(b) Weight classes:
(i) The Wyoming consumer grades and weight classes for shell eggs are as indicated in the following table and shall apply to eggs sold by size.
| Size or Weight Class | Minimum Net Weight Per Dozen | Minimum Net Weight Per 30 Dozen | Minimum Weight for Individual Eggs at Rate Per Dozen |
|---|---|---|---|
| Oz (kgms) | Lbs (kgm) | Oz (gms) | |
| Jumbo | 30 (.85) | 56 (25.4) | 29 (.82) |
| Extra Large | 27 (.77) | 50 ½ (22.9) | 26 (.74) |
| Large | 24 (.68) | 45 (20.4) | 23 (.65) |
| Medium | 21 (.6) | 39 ½ (17.9) | 20 (.57) |
| Small | 18 (.51) | 34 (15.4) | 17 (.48) |
| Peewee | 15 (.43) | 28 (12.7) | -- |
(ii) A lot average tolerance of 3.3% for individual eggs in the next lower weight class is permitted as long as no individual case within the lot exceeds 5%.