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EGG-citing News
The provincial egg regulation, the Purchase and Sale of Eggs and Processed Egg Regulation, affects the sale of eggs at farmers’ markets.
According to the new regulation, eggs can be sold at a farmers’ market, directly to consumers for their own personal use provided that:
- the eggs are produced on the producer’s own farm
- the eggs are clean, have no visible cracks and are not leaking
- the eggs are kept at an ambient temperature of 7° C or less
- the eggs are packed in clean containers that are conspicuously labeled with the word "UNINSPECTED" in letters that are at least 2 centimeters in height.
What does this mean?
Egg containers can be recycled provided they are clean and free of contaminants. Remember that according to the federal Egg Regulations, containers that are labeled with a grade, such as Canada A Large, can’t be used unless the eggs have been graded at an inspected egg grading station. If uninspected eggs are being sold in recycled cartons, the grade must be covered up. According to labelling regulations, the name of the grading station on recycled egg cartons should also be covered.
There has also been a change to the holding temperatures of eggs. Under the previous regulation, eggs could be held at temperature not exceeding 13° C; now it is 7° C. This means that all of a vendor’s eggs should not be sitting out on the table because the ambient air temperature is too warm. One carton can be displayed to attract customers’ attention, but the eggs for sale should be held in a cooler that can maintain the cool temperatures. Eggs in an open refrigeration unit can be displayed provided the air temperature around the eggs is less than 7° C.
Cracked eggs cannot be sold because of food safety concerns. Research has shown that cracked eggs can become contaminated very quickly, especially if laid in dirty egg boxes. Once contaminated, the egg contents can’t be sterilized by normal practices such as washing.
What does this mean to you the farmers’ market manager? You should be ensuring that all your egg vendors are in compliance with federal and provincial regulations.
Handling eggs
Eggs are a perishable food and must be handled properly so they don’t pose any food safety risks. Improperly handling also reduces the quality of the egg.
Eggs should be washed as soon as they are collected with clean water. The temperature of the wash water should be around 43° C. The temperature of the wash water is important; if too cold the egg can draw harmful bacteria into the egg. Never let eggs sit in the wash water. Change the wash water as needed to ensure proper cleaning. Remember that the egg bucket washers also need to be washed, rinsed and sanitized between egg water changes which should be after every second washing.
Immediately after the eggs are washed, they should be dunked into a sanitizing solution. Household bleach is a commonly used sanitizer. Five milliliters of bleach into one litre (5 ml/L) of water makes a safe solution. This solution should also be at 43° C.
Once the eggs are washed and sanitized, they should be quickly air dried and packaged. Promptly refrigerate the eggs at a temperature no higher than 7° C up to the time they are sold.
Provide your customers with a little extra value and remind them to get their eggs home as soon as possible and place them into the refrigerator. Eggs should be kept in the main body of the fridge, where they can be kept at a more constant, colder temperature and not in the door.
Need more information?
If you need more information about how to produce and handle eggs or any poultry product safely, contact Narine Singh, Agri-Food Systems Branch, Alberta Agriculture and Rural Development at 780-427-4587.
For more information about the Purchase and Sale of Eggs and Processed Egg Regulation, contact the Inspection and Investigation Branch, Regulatory Services Division, Alberta Agriculture and Rural Development at 403-340-7172. Dial 310-0000 first for toll-free access. |
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