(1) "Administrator" means the administrator of the animal health division, department of livestock.

(2) "Department" means the animal health division, department of livestock or its authorized representatives.

(3) "Ultimate consumer" means a householder, his family and non-paying guests.

(4) "Premises" means a place where eggs are produced, graded and/or sold house-to-house; however, this definition may not be in conflict with the Egg Products Inspection Act of the U.S. department of agriculture.

(5) "Egg product" means eggs which are broken from the shell and processed.

(6) "Leaker" means an individual egg that has a crack or break in the shell and shell membrane to the extent that the egg content is exuding or free to exude through the shell.

(7) "Check" means an individual egg that has a broken shell or crack in the shell but has its shell membranes intact and contents not leaking.

(8) "Loss egg" means an individual egg that is in-edible, smashed or broken so that the contents are leaking, cooked, frozen, contaminated or defined in section 81-20-205 MCA.

(1) Eggs defined and described as follows are deemed unfit for human food and may not be sold, offered or exposed for sale for human consumption.

(a) "Addled" or "white rot" means an egg that is putrid or rotten.

(b) "Moldy" means an egg which, through improper care, has deteriorated so that mold spores have formed within the egg.

(c) "Blood spot" is a spot of blood in excess of 1/8 inch in aggregate and which adheres to the yolk of the egg.

(d) "Black rot" means an egg which has deteriorated to such an extent that the whole interior presents a blackened appearance.

(e) "Blood ring" means an egg in which the germ has developed to such an extent that blood is formed.

(f) "Adherent yolk" means an egg in which the yolk has become fastened to the shell.

(g) "Incubated egg" shall include eggs which have been subjected to incubation, whether natural or artificial, for more than 48 hours.

(h) "Bloody white" means an egg with a general reddish appearance due to blood mixed through it and which egg may show spots of blood floating in the white.

(i) "Meat spot" means that the egg has a speck of foreign matter adhering to the yolk or floating in the white.

(j) An egg that is smashed or broken so that the contents are leaking.

(k) Eggs which are otherwise unwholesome or adulterated as such term is defined pursuant to the Federal Food, Drug and Cosmetic Act.

(1) Checked shell eggs may not be sold on or off premises to hospitals, institutions, nursing homes, convalescent homes, retirement homes, schools, whether privately or governmentally owned; or to food purveying establishments subject to licensing by the Montana department of health and environmental sciences, such as but not limited to, bakeries, restaurants, cafes, drive-ins, food manufacturing establishments; or to private clubs, organizations, churches or church groups when members, the public and/or non-members and guests are served food.

(2) Checked shell eggs may be sold to a breaking plant approved by the department or for non-human food purposes to an animal-food processing plant in accordance with the Egg Products Inspection Act of the U.S. department of agriculture.

(3) Checked shell eggs may be sold on the premises to the ultimate consumer only when conforming to the requirements of the Egg Products Inspection Act of the U.S. department of agriculture; and as follows:

(a) Each container of eggs sold, offered or exposed for sale must have a label printed on the container, inserted into the container or by other means attached to the container advising the consumer that the eggs are being sold only for cooking and baking purposes where the cooking temperatures will reach or exceed 165°F. Each label must contain the words "checked shell" and "ungraded"; and the printing on each label shall be clean, clear and of such size print so as to be easily read by the consumer.

(b) The label and/or container may not have on or in it any words, phrase or graphic material which might tend to mislead the purchaser or consumer that the eggs have been inspected by the department and/or that they have been candled or graded.

(c) All references on the containers to size, grade, freshness and seals or imprint seals must be obliterated prior to sale to the consumer.

(1) No person may adulterate eggs and/or egg products except with department-approved non-toxic substances or colorings and then only for purposes of making them inedible for humans or for rechanneling such eggs and egg products into an animal-food processing plant.

(2) Eggs and egg products which are not in compliance with the rules contained in this chapter may be ordered returned to the supplier by the official representative of the department. The supplier must be notified in writing by the official representative of the department why the eggs are being returned.

(2) All wholesalers and retailers of imported eggs shall sell them from the container in which he received them; or may transfer said eggs to other containers or cartons labeled in accordance with requirements contained in ARM 32.12.102.

(1) The department shall charge fees and expenses for shell egg grading, auditing, and regulatory services as stipulated in the Cooperative Agreement between the Agricultural Marketing Service of the United States Department of Agriculture and the department.

(2) Interior egg quality specifications for these standards are based on the apparent condition of the interior contents of the egg as it is twirled before the candling light, except as otherwise provided in sub-chapter 3. Any type or make of candling light may be used that will enable the particular grader to make consistently accurate determination of the interior quality of shell eggs. It is desirable to break-out an occasional egg and by determining the Haugh unit value of the broken-out egg, compare the broken-out and candled appearance, thereby aiding in correlating candled and broken-out appearance.

An egg may be considered clean if it has only very small specks or stains, if such stains or specks are not of sufficient number or intensity to detract from the generally clean appearance of the egg. Eggs which show traces of processing oil on the shell are considered clean unless otherwise soiled.

(2) A "dirty" shell is an unbroken shell that has dirt or foreign material adhering to its surface, which has prominent stains, or has moderate stains covering more than 1/4 or the shell surface.

(3) A "check egg" is an individual egg that has a broken shell or crack in the shell but with its shell membranes intact and its contents do not leak. A check is considered a lower quality than a dirty.

(4) A "practically normal" (AA or A quality) shell is a shell that approximates the usual shape and that is of good, even texture and strength and is free from rough areas or thin spots. Slight ridges and rough areas that do not materially affect the shape, texture and strength of the shell are permitted.

(5) A "slightly abnormal" (B quality) shell is a shell that may be somewhat unusual in shape or that may be slightly faulty in texture or strength. It may show definite ridges but no pronounced thin spots or rough areas.

(6) An "abnormal" (C quality) shell is a shell that may be decidedly misshapen or faulty in texture or strength or that may show pronounced ridges, thin spots, or rough areas.

(2) A "practically regular" (AA or A quality) air cell is an air cell that maintains a practically fixed position in the egg and shows a fairly even outline with not more than 2/8 inch movement in any direction as the egg is rotated.

(3) A "free air cell" (B or C quality) is an air cell that moves freely toward the uppermost point in the egg as the egg is rotated slowly.

(4) A "bubbly air cell" (B or C quality) air cell is a ruptured air cell resulting in one or more small separate air bubbles usually floating beneath the main air cell.

(2) A "firm" (AA quality) white is a white that is sufficiently thick or viscous to prevent the yolk outline from being more than slightly defined or indistinctly indicated when the egg is twirled. With respect to the broken-out egg, a firm white has a Haugh unit value of 72 or higher when measured at a temperature between 45°F. and 60°F.

(3) A "reasonably firm" (A quality) white is a white that is somewhat less thick or viscous than a firm white. A reasonably firm white permits the yolk to approach the shell more closely which results in a fairly well defined yolk outline when the egg is twirled. With respect to a broken-out egg, a reasonably firm white has a Haugh unit value of 60 to 72 when measured at a temperature between 45°F. and 60° F.

(4) A "slightly weak" (B quality) white is a white that is lacking in thickness or viscosity to an extent that causes the yolk outline to appear well defined when the egg is twirled. With respect to a broken-out egg, a slightly weak white has a Haugh unit value of 31 to 60 when measured at a temperature between 45°F. and 60°F.

(5) A "weak and watery" (C quality) white is a white that is thin and generally lacking in viscosity. A weak and watery white permits the yolk to approach the shell closely, thus causing the yolk outline to appear plainly visible and dark when the egg is twirled. With respect to the broken-out egg, a weak and watery white has a Haugh unit value lower than 31 when measured at a temperature between 45°F. and 60°F.

(6) "Blood clots and/or spots" (not due to germ development) are blood clots or spots on the surface of the yolk or floating in the white. These blood clots may have lost their characteristic red color and appear as small spots or foreign material commonly referred to as meat spots. If they are small (aggregating not more than 1/8 inch in diameter) , the egg may be classified as C quality. If larger, or showing diffusion of blood in the white surrounding them, the egg must be classified as a loss.

(7) A "bloody white" is an egg, the white of which has blood diffused through it. Such a condition may be present in new-laid eggs. Eggs with bloody whites are classified as a loss.

(2) An "outline fairly well defined" (A quality) yolk is a yolk outline that is discernable but not clearly outlined as the egg is twirled.

(3) An "outline well defined" (B quality) yolk is a yolk outline that is quite definite and distinct as the egg is twirled.

(4) An "outline plainly visible" (C quality) yolk is a yolk outline that is clearly visible as a dark shadow when the egg is twirled.

(5) A "slightly enlarged and slightly flattened" (B quality) yolk is a yolk in which the yolk membranes and tissues have weakened somewhat causing it to appear slightly enlarged and slightly flattened.

(6) An "enlarged and flattened" (C quality) yolk is a yolk in which the yolk membranes and tissues have weakened and moisture has been absorbed from the white to such an extent that it appears definitely enlarged and flat.

(7) A "practically free from defects" (AA or A quality) yolk is a yolk that shows no germ development but may show other very slight defects on its surface.

(8) A "definite but not serious defects" (B quality) yolk is a yolk that may show definite spots or areas on its surface but with only slight indication of germ development or other pronounced or serious defects.

(9) An "other serious defects" (C quality) yolk is a yolk that shows well developed spots or areas and other serious defects, such as olive yolks, which do not render the egg inedible.

(10) A "clearly visible germ development" (C quality) yolk is a yolk in which the development of the germ spot of a fertile egg that has progressed to a point where it is plainly visible as a definite circular area or spot with no blood in evidence.

(11) "Blood due to germ development" is blood caused by development of the germ in a fertile egg to the point where it is visible as definite lines or as a blood ring. Such an egg is classified as inedible.

(2) Eggs from each flock must be packed separately and the shipping cases marked so as to facilitate segregation at the packing station. A flock consists of birds not varying in age by more than 60 days. In operations with a continuous replacement procedure, such as in cage operations, birds must be grouped together in accordance with the above requirement.

(3) Eggs must be gathered from the nest at least twice and preferably three times daily.

(4) All eggs must be cleaned in accordance with the applicable provisions of ARM 32.12.605. Eggs may be treated by oil dipping, oil spraying, or oil-emulsion spraying; provided, that methods used will not cause objectionable cloudiness in the whites. Oil treating and cleaning operations must be in compliance with the sanitary requirements of ARM 32.12.604.

(5) Eggs must be cooled promptly after gathering to 50°F. or below and held at a reasonably constant temperature not to exceed 55°F. and at a relative humidity of approxi-mately 70%. Notwithstanding the foregoing, the temperature of the eggs may rise to 70°F. during washing and packaging operations provided the eggs are moved promptly to a cooler or are transported at a temperature of 50°F, or below.

(6) Eggs must be transported and handled under such conditions as will prevent sweating and at a temperature of 55°F. or below; or at 60°F. or below when not held in excess of 4 hours.

(7) The temperature at which the eggs are held and displayed at the retail store may not exceed 55°F.

(8) Periodic checks to determine the adequacy of the production and distribution programs must be made by the department.

(2) The internal temperature of the eggs may not be lower than 45°F. or higher than 60°F. at the time of making the break-out test. Eggs must be placed under refrigeration at a temperature not to exceed 50°F. and a relative humidity of approximately 70% promptly after packaging.

(3) A flock may become eligible for entry under the program when a sample of 25 eggs, drawn at random, averages 76 Haugh units or higher; or when 2 samples of 25 eggs, each drawn at random (1 sample per week for 2 consecutive weeks) , each averages 74 Haugh units or higher. Notwithstanding the foregoing, a flock may not be eligible if any sample contains more than 1 egg measuring less than 60 Haugh units. The yolk of all eggs in the sample must have well-rounded appearance with a reasonably uniform color.

(4) A flock may remain on the program, provided:

(a) A moving average of 74 Haugh units or higher is maintained;

(b) The yolks of all eggs have a well-rounded appearance with a reasonably uniform color;

(c) Not more than 1 egg in any sample of ten eggs or more measures less than 60 Haugh units.

(5) The biweekly or weekly average must be computed by averaging the results obtained when testing eggs in accordance with either part (a) or (b) of this paragraph. Samples must be drawn at random from each flock from a single shipment every 2 weeks (or weekly when required) .

(a) A sample of 10 eggs must be tested when the moving average is below 80 Haugh units and not more than 1 egg in the sample may measure less than 60 Haugh units.

(b) A sample of 5 eggs may be tested when the moving average is 80 Haugh units or above and the sample contains no eggs which measure less than 60 Haugh units. If only 1 egg measures less than 60 Haugh units, an additional 5 eggs must be tested. If this second 5-egg sample contains no eggs below 60 Haugh units, the average of the 10 eggs must be used in determining the biweekly or weekly average.

(6) The moving average must be computed by averaging the results of the latest 2 biweekly or 4 weekly (when required) Haugh unit entries of a flock.

(7) Any flock which has been on the program and is excluded for failure to meet the requirements may be reinstated by the same procedures used to originally enter a flock on the program.

(8) Eggs with clean, unbroken, practically normal shells from flocks which meet the provisions of this rule may be packaged and officially labeled as Fresh Fancy Quality or Montana Consumer Grade AA after removal of eggs containing blood and meat spots and loss eggs.

(9) Packages or sealing tapes shall bear in distinctly legible form a date stated as the "month" and "day", or the number of the "month" and "day" (i.e. "4-3" for April 3) , preceded by the letters "Exp." (for expiration) , or a statement such as "Not to be Sold After". The expiration date may not exceed 10 days from the date the eggs are packed, excluding the day of pack. The eggs must be packed within 6 days from the time they are received at the plant (not counting the day received) , or that shipment must be tested again for Haugh units and other factors to determine their eligibility for packing. Notwithstanding the foregoing, other systems of dating may be approved which accomplish the purpose of this paragraph, providing application for such system is made in writing by the applicant and concurred in by the administrator.

(10) Graders shall examine samples of packaged product as determined by official directives of the administrator. A tolerance of 5% is permitted in any combination of eggs that are of B quality or C quality with respect to shell, C quality with respect to meat or blood spots and checks. Dirties, leakers and loss eggs are not permitted.

(1) A flock must consist of birds located on the same farm and managed under identical supervision.

(2) A flock may be eligible for entry under the program when a sample of 25 eggs, drawn at random, averages 64 Haugh units or higher; or when 2 samples of 25 eggs, each drawn at random (1 sample per week for 2 consecutive weeks) , each averages 62 Haugh units or higher. Notwithstanding the foregoing, a flock may not be eligible if any sample contains more than 4 eggs measuring less than 60 Haugh units. The yolk of all eggs in the sample must have a well-rounded appearance with a reasonably uniform color.

(3) A flock may remain on the program provided:

(a) A moving average of 62 Haugh units or higher is maintained;

(b) The yolks of all eggs have a well-rounded appearance with a reasonably uniform color;

(c) Not more than 2 eggs in any sample of 10 eggs measure less than 60 Haugh units.

(4) The biweekly or weekly average must be computed by averaging the results obtained by testing 10 eggs from each flock every other week (or weekly when required) . Samples must be drawn at random every other week (or weekly when required) from each flock from a single shipment. Notwithstanding the foregoing, 5 eggs may be used as the sample size when the moving average is such that the flock would qualify under the provisions of ARM 32.12.301 and 32.12.302.

(5) A tolerance of 5% is permitted in any combination for C quality with respect to shell, meat or blood spots and checks. Dirties, leakers and loss eggs are not permitted.

(1) These grades are applicable to edible shell eggs in "lot" quantities rather than on an "individual" egg basis. Reference to these standards to the term "case" means 30 dozen eggs per case as used in commercial practices in the United States. A minimum number of 100 eggs must be examined per sample case. For lots which consist of less than 1 case, a minimum of 50 eggs must be examined. If the lot consists of less than 50 eggs, all eggs will be examined. Whenever grading service is performed on a representative sample basis, such sample must be drawn and consist of not less than the minimum number of cases as indicated in the following table:

MINIMUM NUMBER OF CASES, RANDOMLY SELECTED, COMPRISING

A REPRESENTATIVE SAMPLE

Cases in Lot                                                                                                                 Cases in Sample

1 Case..................................................................................................................................................   1

2 to 10 Cases, inclusive.....................................................................................................................    2

11 to 25      "             ............................................................................................................................    3

26 to 50      "             ............................................................................................................................    4

51 to 100     "             ...........................................................................................................................    5

101 to 200   "             ...........................................................................................................................    8

201 to 300   "             ...........................................................................................................................  11

301 to 400   "             ...........................................................................................................................  13

401 to 500   "             ...........................................................................................................................  14

501 to 600   "             ...........................................................................................................................  16

For each additional 50 cases, or fraction thereof, in excess of 600 cases, 1 additional case must be included in the sample.

(2) Terms used in this sub-chapter that are defined in the Montana standards for quality of individual shell eggs (see sub-chapter 2) have the same meaning in this rule as in those standards.

(3) Aggregate tolerances are permitted within each grade only as an allowance for variable efficiency and interpretation of graders, normal changes under favorable conditions during reasonable periods between grading, and reasonable variations of grader's interpretation.

(4) Substitution of higher qualities for lower qualities specified is permitted.

(5) The percentage requirements for grades set forth in ARM 32.12.502 are applicable except that interior quality factors shall be determined in accordance with the requirements of sub-chapter 3 when the lot is labeled "Produced and Marketed Under Federal-State Quality Control Program".

(6) "No grade" means eggs of possible edible quality that fail to meet the requirements of an official Montana grade or that have been contaminated by smoke, chemicals, or other foreign material which has seriously affected the character, appearance, or flavor of the eggs.

(1) Grades.

(a) Fresh fancy quality shall consist of eggs meeting the requirements as set forth in ARM 32.12.301 and 32.12.302.

(b) Montana grade AA.

(i) Montana consumer grade AA at origin must consist of eggs which are 85% AA quality. Within the maximum tolerance of 15% which may be below AA quality, not more than 5% may be B quality, C quality or checks in any combination. No dirties or loss eggs are permitted. This grade is also applicable when the lot consists of eggs meeting the requirements set forth in ARM 32.12.301 and 32.12.302.

(ii) Montana consumer grade AA at destination must consist of eggs which are 80% AA quality. Within the maximum tolerance of 20% which may be below AA quality, not more than 5% may be B quality, C quality or checks in any combination, and not more than 0.5% leakers or dirties in any combination. This grade is also applicable when the lot consists of eggs meeting the requirements set forth in ARM 32.12.301 and 32.12.302.

(c) Montana grade A.

(i) Montana consumer grade A at origin must consist of eggs which are 85% A quality or better. Within the maximum tolerance of 15% which may be below A quality, not more than 5% may be C quality or checks in any combination. No dirties or loss eggs are permitted. This grade is also applicable when the lot consists of eggs meeting the requirements set forth in ARM 32.12.303.

(ii) Montana consumer grade A at destination must consist of eggs which are 80% A quality or better. Within the maximum tolerance of 20% which may be below A quality, not more than 5% may be C quality or checks in any combination, and not more than 0.5°% leakers or dirties in any combination. This grade is also applicable when the lot consists of eggs meeting the requirements set forth in ARM 32.12.303.

(d) Montana grade B.

(i) Montana consumer grade B at origin must consist of eggs which are 85% B quality or better. Within the maximum tolerance of 15% which may be below B quality, not more than 10% may be checks. No dirties or loss eggs are permitted.

(ii) Montana consumer grade B at destination must consist of eggs which are 80% B quality or better. Within the maximum tolerance of 20% which may be below B quality, not more than 10% may be checks and not more than 0.5% leakers or dirties in combination.

(e) Additional tolerances.

(i) In lots of two or more cases:

(A) For grade AA. No individual case may exceed 10% less AA quality eggs than the minimum permitted for the lot average.

(B) For grade A. No individual case may exceed 10% less A quality eggs than the minimum permitted for the lot average. For grade B. No individual case may exceed 10% less B quality eggs than the minimum permitted for the lot average.

(ii) In lots of 2 or more cartons, no individual carton may contain less than 8 eggs of the specified quality and no individual carton may contain less than 10 eggs of the specified quality and the next lower quality.   The remaining 2 eggs may consist of a combination of qualities below the next lower quality (i.e., in lots of grade A, not more than 2 eggs of the qualities in individual cartons within the sample may be C or checks.)

(2) Weight classes.

(a) The Montana consumer grades and weight classes for shell eggs are as indicated in the following table and shall apply to all consumer grades.

(b) A lot average tolerance of 3.3% for individual eggs in the next lower weight class is permitted as long as no individual case within the lot exceeds 5%.

(1) Montana procurement grade I.

(a) Montana procurement grade I at origin must consist of eggs which are 85% A quality or better. Within the maximum of 15% which may be below A quality, not more than 5% may be of the qualities below B. The maximum tolerance of 5% may be of C quality, not more than 3% checks and not more than 0.30% dirties, leakers and loss eggs combined. Loss, other than meat and blood spots, may not exceed 0.15%.

(b) Montana procurement grade I at destination must consist of eggs which are 80% A quality or better. Within the maximum of 20% which may be below A quality, not more than 5% may be of the qualities below B. The maximum tolerance of 5% may consist of C quality, not more than 3% checks and not more than 0.30% dirties, leakers and loss eggs combined. Loss, other than meat and blood spots, may not exceed 0.20%.

(2) Montana procurement grade II.

(a) Montana procurement grade II at origin must consist of eggs which are 65% A quality or better. Within the maximum of 35% which may be below A quality, not more than 10% may be of the qualities below B. The maximum tolerance of 10% may consist of C quality, not more than 3% checks, and not more than 0.30% dirties, leakers and loss eggs combined. Loss, other than meat and blood spots, may not exceed 0.15%.

(b) Montana procurement grade II at destination must consist of eggs which are 60% A quality or better. Within the maximum of 40% which may be below A quality, not more than 10% may be of the qualities below B. The maximum tolerance of 10% may consist of C quality, not more than 3% checks, and not more than 0.30% dirties, leakers and loss eggs combined. Loss, other than meat and blood spots, may not exceed 0.20%.

(3) Individual cases may contain not over 10% less A quality eggs than specified for the procurement grade.

(4) The weight classes for Montana procurement grades for shell eggs are as indicated in the following table and shall apply to all procurement grades.

MONTANA PROCUREMENT GRADES AND WEIGHT CLASSES FOR SHELL EGGS
WEIGHT   CLASSES	AVERAGE NET WEIGHT ON LOT BASIS 30-DOZEN CASE	MINIMUM NET WEIGHT INDIVIDUAL 30-DOZEN CASE	MINIMUM NET WEIGHT OF INDIVIDUAL EGGS AT RATE PER DOZEN	MAXIMUM AVERAGE PERCENT OF INDIVIDUAL EGGS BELOW MINIMUM WEIGHT LOT AVERAGE*
	(Pounds)	(Pounds)	(Ounces)	(Percent)
Extra Large ..	50.5.......	50..........	26.....	3.33
Large........	45.........	44.5........	23.....	3.33
Medium.......	39.5.......	39..........	20......	3.33
Small........	34.........	33.5........	17.......	3.33

*Individual cases may contain not over 10% of individual eggs below minimum weights specified in any weight class but such eggs shall weigh not less than the minimum specified for the next lower weight class.

(a) Montana specials --- % AA quality must consist of eggs of which at least 20% are AA quality. The actual percentage of AA quality eggs must be stated in the grade name. Within the maximum of 80% which may be below AA quality, not more than 7.5% may be B quality, C quality, dirties or checks in any combination and not more than 2.0% may be loss.

(b) Montana extras --- % A quality must consist of eggs of which at least 20% are not less than A quality. The actual total percentage of A quality and better quality eggs must be stated in the grade name. Within the maximum of 80% which may be A quality, not more than 11.7% may be C quality, dirties, or checks in any combination, and not more than 3.0% may be loss.

(c) Montana standards --- % B quality must consist of eggs of which at least 20% are not less than B quality. The actual total percentage of B quality and better quality eggs must be stated in the grade name. Within the maximum of 80% which may be below B quality, not more than 11.7% may be dirties or checks in any combination and not more than 4% may be loss.

(d) Montana trades --- % C quality must consist of eggs of which at least 83.3% are not less than C quality.    The actual total percentage of C quality and better quality eggs must be stated in the grade name. Within the maximum     of 16.7% which may be below C quality, not more than 11.7%   may be dirties or checks in any combination and not more    than 5% may be loss.

(e) Montana dirties must consist of eggs that are dirty and may contain not more than 11.7% checks and not    more than 5% loss.

(f) Montana checks must consist of eggs that are checks and may contain not more than 5% loss.

(2) Weight classes. The weight classes for the Mon-tana wholesale grades for shell eggs are as indicated in the following table and, subject to the stated tolerance of 10%, apply to all wholesale grades except Montana dirties and Montana checks. There are no weight classes for Montana dirties and Montana checks.

   WEIGHT CLASSES FOR MONTANA WHOLESALE GRADES OF SHELL EGGS  

* Lot means any quantity of 30-dozen or more eggs.

**Case means standard 30-dozen egg case as used in commercial

  practice in the United States.                            

(2) Grading and packing rooms must be of sufficient size to permit installation of necessary equipment and the conduct of grading and packing in a sanitary manner.

(3) Adequate lavatory and toilet accommodations must be kept in a reasonably clean and sanitary condition. Hot and cold running water must be provided. Toilet rooms must be vented to outside the building. Signs must be posted in the rest rooms instructing employees to wash their hands before returning to work.

(4) A separate refuse room or a designated area for the accumulation of trash must be provided in plants which do not have a system for the daily removal or destruction of such trash. All waste containers must be of the covered type and be kept closed when not in use.

(5) Wood benches, platforms, etc., in areas which are subjected to moisture and which develop odors must be replaced with equipment of impervious, easily cleanable construction. Wood walls or partitions which develop odors must be replaced with materials impervious to moisture. Newly constructed plants must be equipped with metal benches, platforms, etc., in areas subjected to moisture.

(2) There may be no crossbeams of light, and reflections from candling lights must be kept to a minimum.

(3) Candling benches must be constructed so as to permit cleaning and shall provide ample shelf space for convenient placement of different grades to be packed.

(4) The candling lights must be capable of delivering a reasonably uniform intensity of light at the candling aperture to facilitate accurate quality determinations; and

the light shall provide ample case light for detection of stained and dirty shells and the condition of the packing material. In operations utilizing mechanical grading equipment, adequate light must be provided for determinations including the detection and removal of stained and dirty shells and the condition of the packing material.

(5) Individual, accurate egg scales must be provided to check the accuracy of weight classing.

(6) Weighing equipment, whether automatic or manual, must be kept clean and be capable of ready, accurate adjustment.

(7) Adequate ventilation must be provided.

(2) Cooler rooms must be free from objectionable odors, dirt and pooled wastes.

(3) All shell egg coolers must be equipped with a hygrometer or portable equipment, such as a psychrometer, and be available to determine relative humidity. Humidifying equipment capable of maintaining a relative humidity which will minimize shrinkage and condensation on the eggs must be provided when necessary.

(2) Eggs with excess moisture on the shell may not be shell protected.

(3) Oil having an "off odor" or that is obviously contaminated may not be used in shell egg protection.

(4) Processing oil that has been previously used and which has become contaminated must be filtered and heat-treated at 180°F. for 3 minutes prior to use.

(5) Shell egg processing equipment must be washed, rinsed and treated with a bactericidal agent each time the oil is removed. It is preferable to filter and heat-treat processing oil and clean processing equipment daily when in use.

(6) Adequate coverage and protection against dust and dirt must be provided when equipment is not in use.

(2) Waste water from the egg washing operation shall go directly to the drain.

(3) Continuous-type washers must have a complete water change at least once during each shift and at the end of each shift, or more frequently if considered necessary.

(4) Wash water used must be at least 20°F. warmer than the eggs. The minimum maintained temperature of the wash water must be 90°F. The 20°F. differential must be maintained throughout the cleaning cycle. Pre-wetting by submersion may not exceed 5 minutes.

(5) During any rest period, eggs must be removed from the washing and rinsing area of the egg washer and from the scanning area whenever there is a build-up of heat.

(6) Only approved cleaning and sanitizing compounds may be used. The use of metered equipment for dispensing the compounds into solution is recommended.

(7) The entire shell egg cleaning and drying operation must be continuous and must be completed as rapidly as possible.

(8) Only potable water may be used to wash eggs. Each plant shall submit a copy of official water tests from the Montana department of health and environmental sciences annually to the administrator showing that the water supply is potable. An analysis of the iron content of the water supply, stated in parts per million, is also required. Cross connections between private and public water supplies are prohibited unless approved in writing by the Montana department of health and environmental sciences. New or replaced egg washers must be designed and installed to prevent back-siphonage.

(9) Potable water or rinse water over-flow must be added continuously to recirculated wash water for inline-type washers so as to provide a continuous over-flow. When equipment, other than inline-type washers, has no continuous intake and over-flow, the wash water must be replaced at such intervals so as to keep wash water reasonably clean after each basket or container of eggs is washed.

(10) All washed eggs must be effectively sanitized in warm, potable water which contains an approved sanitizing compound in approved concentrations.

(11) Washed eggs must be reasonably dry before cartoning or casing.

(12) When steam or vapors originate from the washing operation, they must be continuously and directly removed to outside the building. Wash and rinse water pumps must be wired so as to shut off whenever there is an interruption or stopping of the conveyor.

(2) Every reasonable precaution must be exercised to prevent sweating of eggs.

(3) Shell eggs must be packaged only in new or good, clean used cases and packing materials. Cases and packing materials must be visibly clean, free of mold, mustiness and off-odors and must be of sufficient strength and durability to adequately protect eggs during normal distribution.

(1) No person known to have a communicable or infectious disease may come in contact with eggs or egg products.

(2) Plant personnel coming in contact with eggs and egg products shall wear clean, washable clothing.

(1) "Candling" means the careful examination in a partially dark room or place of the whole egg by means of a strong light.

(2) "Grader" means a person who determines, with the assistance of candling, the quality and size of eggs in accordance with Montana laws and rules.

(1) Applications for a grader's license must be made on a form supplied by the department of livestock, animal health division, Helena, Montana 59601.

(2) A $5.00 license fee, payable to the department of livestock, must accompany the completed application form.

(2) The written examination will determine the license applicant's knowledge of egg quality and size standards established by Montana law and department of livestock, animal health division rules.

(3) The performance examination will determine the license applicant's ability to candle and grade eggs.

(4) A license applicant must obtain a grade of 80% or higher on the written examination and not exceed a deviation of + 5% on the performance examination to qualify for an egg grader's license.

(a) Receipt of a completed application form supplied by the department of livestock, animal health division; and

(b) Receipt of the $5.00 license renewal fee.