Subdivision 1. Grades, weight classes and standards for quality.
All eggs purchased on
the basis of grade by the first licensed buyer shall be graded in accordance with grade and weight
classes established by the commissioner. The commissioner shall establish, by rule, and from time
to time, may amend or revise, grades, weight classes, and standards for quality. When grades,
weight classes, and standards for quality have been fixed by the secretary of the Department of
Agriculture of the United States, they may be accepted and published by the commissioner as
definitions or standards for eggs in interstate commerce.
Subd. 2. Equipment.
The commissioner shall also by rule provide for minimum plant
and equipment requirements for candling, grading, handling and storing eggs, and shall define
candling. Equipment in use before July 1, 1991, that does not meet the design and fabrication
requirements of this chapter may remain in use if it is in good repair, capable of being maintained
in a sanitary condition, and capable of maintaining a temperature of 45 degrees Fahrenheit (7
degrees Celsius) or less.
Subd. 3. Egg temperature.
Eggs must be held at a temperature not to exceed 45 degrees
Fahrenheit (7 degrees Celsius) after being received by the egg handler except for cleaning,
sanitizing, grading, and further processing when they must immediately be placed under
refrigeration that is maintained at 45 degrees Fahrenheit (7 degrees Celsius) or below. Eggs
offered for retail sale must be held at a temperature not to exceed 45 degrees Fahrenheit (7 degrees
Celsius). Equipment in use prior to August 1, 1991, is not subject to this requirement.
Subd. 4. Vehicle temperature.
A vehicle used for the transportation of shell eggs from a
warehouse, retail store, candling and grading facility, or egg holding facility must have an ambient
air temperature of 45 degrees Fahrenheit (7 degrees Celsius) or below.
History: 1957 c 819 s 3; 1961 c 406 s 5; 1973 c 29 s 1; 1985 c 248 s 70; 1991 c 179 s 9;
1Sp2001 c 2 s 49-51