Eggs must be protected from contamination through all stages of production, transportation, and processing.
Wet cleaning of eggs using rags, sponges, or other devices to scrub or wipe the eggs by hand is prohibited.
Dry cleaning with abrasive material reasonably free of bacterial contamination is permitted.
Egg washing is subject to items A to J.
Egg equipment and the surrounding area must be so constructed as to permit thorough cleaning.
Egg equipment and the surrounding area must be maintained in a sanitary condition.
Water used for washing eggs must be potable and contain less than two parts per million of iron.
Water temperature for both washing and rinsing must be thermostatically controlled.
The temperature of the wash water must be maintained at 90 degrees Fahrenheit (32 degrees centigrade) or above and must be at least 20 degrees Fahrenheit (11 degrees centigrade) warmer than the temperature of the eggs. The rinse water temperature must exceed the wash water temperature by at least ten degrees Fahrenheit (six degrees centigrade). Prewetting must be accomplished by spraying a continuous flow of water over the eggs in a manner that permits the water to drain away.
Cleaning and sanitizing compounds or chemicals must be guaranteed in writing by the manufacturer as acceptable for egg washing or sanitizing.
Washed eggs must be spray-rinsed with a sanitizing agent. The rinse must contain not less than 50 parts per million and not more than 200 parts per million of available chlorine or its equivalent.
Washed eggs must be dry prior to cartoning or casing.
Immersion type washers may not be used.
Eggs must be removed from the washing and rinsing area of the egg washer and the scanning area when there is a build up of heat.
19 SR 75; 27 SR 168
August 13, 2002