12Most common farm size is 10,000-20,000 hens although the largest farms may have 500,000 hens By keeping different flocks at different stages there is a year round supply
13Egg Grading Temperature controlled storage Best temperature & humidity to maintain freshnessMaximum 45 degrees FBest at 40 degreesHumidity approximately 70%
14Most eggs are sterile when formed, but may become contaminated as they exit the hen's body or from any surface they contact.Cleansing procedures protect the consumer from the bacteria.Eggs are washed with water that is between 90°F and 120°FRinsed with hot water and chlorineThe eggs are then placed in cold storage and shipped.
15Washing & sanitizing High speed Automatic – no hands Thin coat of mineral oil applied to maintain freshness
16Egg Candling Quality Control Shell condition X-large air pockets Blood spotsYolk well centered
17Weighing & Grading Cartons are stamped with a “Best Before” date Usually 30 days from gradingAfter that they are still safe but quality drops after 10 weeks
23Store shell eggs in their box. StorageRefrigerate at 45°F or below (do not freeze).Store shell eggs in their box.
24Eggs should be stored with the rounded end pointed up in order to keep the air cell on top and to help keep the yolk centered in the egg.Never store eggs next to strong smelling foods because eggshells are porous and will allow strong odors to be absorbed into the egg over time.
25Handling Use only clean, uncracked eggs. Wash eggs before cracking or hard boiling.
26Preparation Use Grade AA or A eggs for scrambling Hold cold egg dishes below 40°F.Hold hot egg dishes above 140°F.