Our goal for writing these articles is to give you, the operator a better understanding of the current 2005 FDA Food Code. Each month we’ll continue to explore the content of the food code and how it relates to the operation of your facilities. For the next several months, we’ll be examining the source of food that may be used in a food establishment

Question

I own a restaurant and would like to know if I can use eggs directly from the farm?

Answer

3-202.13 Eggs.*

Yes, but all eggs must be inspected by a licensed individual or firm and must meet the following guidelines.

EGGS shall be received clean and sound and may not exceed the restricted EGG tolerances for U.S. Consumer Grade B as specified in United States Standards, Grades, and Weight Classes for Shell Eggs, AMS 56.200 et seq., administered by the Agricultural Marketing Service of USDA.

3-202.13 Eggs.*

Damaged shells permit the entry of surface bacteria to the inside of eggs. Eggs are an

especially good growth medium for many types of bacteria. Damaged eggs must not be

used as food.

The Definition of "Restricted Egg" contains several terms that are explained in this

paragraph. An egg may be restricted because it is a/an:

(i) "Check" meaning an egg that has a broken shell or crack in the shell but has

its shell membranes intact and contents not leaking.

(ii) "Dirty egg or Dirties" meaning an egg that has a shell that is unbroken and has adhering dirt, foreign material, or prominent stains.

(iii) "Incubator reject" meaning an egg that has been subjected to incubation and

has been removed from incubation during the hatching operations as infertile

or otherwise unhatchable.

(iv) "Inedible" meaning eggs of the following descriptions: Black rots, yellow rots,

white rots, mixed rots, sour eggs, eggs with green whites, eggs with stuck

yolks, moldy eggs, musty eggs, eggs showing blood rings, and eggs containing

 embryo chicks (at or beyond the blood ring stage).

(v) "Leaker" meaning an egg that has a crack or break in the shell and shell

membranes to the extent that the egg contents are exposed or are exuding or

free to exude through the shell.

(vi) "Loss" meaning an egg that is unfit for human food because it is smashed or

broken so that its contents are leaking; or overheated, frozen, or contaminated;

 or an incubator reject; or because it contains a bloody white,

large meat spots, a large quantity of blood, or other foreign material.

On December 5, 2000 Federal regulations were amended to require that shell egg

cartons bear safe handling instructions and be placed under refrigeration at 45°F or

lower upon delivery at retail establishments (65 FR 76091, December 5, 2000, Food

Labeling, Safe Handling Statements, Labeling of Shell Eggs; Refrigeration of Shell Eggs

Held for Retail Distribution). The amended provisions include:

• 21 CFR Part 16 Regulatory Hearing before the Food and Drug Administration,

§ 16.5 Inappplicability and limited applicability, (4) A hearing on an order for relabeling, diversion or destruction of shell eggs…

• 21 CFR Part 101 Food Labeling § 101.17 Food labeling warning, notice, and safe handling statements, (h) Shell eggs.

• 21 CFR Part 115 Shell Eggs, § 115.50 Refrigeration of shell eggs held for retail

distribution.

The labeling rule became effective September 4, 2001, and the refrigeration rule

became effective June 4, 2001. These rules are one part of a larger farm-to-table

approach for ensuring the safety of our nation’s egg supply. The public health goal is a

50 percent reduction in all salmonellosis and a 50 percent reduction in Salmonellae

Enteritidis illnesses by 2010.

Critical Item Violation, Denoted by asterisk *

"Critical item" means a provision of this Code,  that if in noncompliance, is more likely than other violations to contribute to FOOD contamination, illness, or environmental health HAZARD.

Noncritical  Violation, Denoted by N

8-406.11 Time Frame for Correction.

(A) Except as specified in ¶ (B) of this section, the PERMIT HOLDER shall correct noncritical violations by a date and time agreed to or specified by the REGULATORY AUTHORITY but no later than 90 calendar days after the inspection.

So long for this month,

Doris Rittenmeyer, CFSP

Director – Safety Management Services

drittenmeyer@foodhandler.com