Transcript SMALL FLOCK NUTRITION

MARKETING EGGS IN KENTUCKY
Drs. Jacquie Jacob and Tony Pescatore
Animal and Food Sciences
SELLING EGGS
• If you sell > 60 dozen eggs per week, you
MUST purchase a retail license
• If you sell your eggs to a retail store to be
resold or to a distributor that will further
distribute them, you MUST have a
distributor’s license
SELLING EGGS
• ALL PRODUCERS, REGARDLESS OF SIZE
– MUST follow all aspects of the egg law (§260.540(§260.650) including:
• Use of NEW cartons only (no reusing cartons)
• Labeling specifications (KRS 260.630)
LABELING
KRS 260.630
• Producer name and contact information
LABELING
KRS 260.630
• Quality
– IF candled: Grade AA or A
– If not candled: ‘ungraded’
LABELING
KRS 260.630
• Date of packaging – Letters > 1/16th inch in height
• Not more than 30 days after original packing date - one of
the following:
–
–
–
–
‘EXP’ or ‘Expiration dates’
‘Sell by’
‘Not to be sold after’
‘Purchase by’
• Not more than 45 days after original packing date – one of
the following:
–
–
–
–
‘Use before’
‘Use by’
‘Best before’
‘Best by’
LABELING – USDA requirements
Must apply to USDA to change label
LABELING: What can you include?
• No nutritional claims
– NO: Omega-3 enriched
– YES: Fed diets high in omega-3s
• Must have feed analysis to prove it
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•
•
•
•
•
•
Raised with non-GMO corn
Natural
Raised without antibiotics
Free-range
Cage-free
Pasture-raised
If use ‘raised without hormones’ must include disclaimer that
“Federal law prohibits the use of hormones in poultry production”
• Any certifications: Animal welfare, organic, etc.
SELLING EGGS
• ALL PRODUCERS, REGARDLESS OF SIZE
– MUST follow all aspects of the egg law (§260.540(§260.650) including:
• Safe handling
– Eggs shall be kept refrigerated at a temperature of 45°F once
packaged for consumer
QUALITY CONTROL
• Egg washing – Yes or No?
– Salmonella
• Salmonella enterititis
Egg washing – yes or no?
• Research from NCSU:
– Dirty, unwashed eggs from outdoor flocks log109.5
• Washing: log104.5
– Clean, unwashed eggs from outdoor flocks log104.5
• Washing: log100.5
Egg washing – yes or no?
• What does the KDA recommend?
– Eggs are listed on the hazardous food list by USDA
• Purpose of cleaning eggs is to remove bacteria which
might otherwise enter through the shell
– Gather eggs frequently and wash them as soon as
possible after collection
• Remove badly soiled and cracked eggs
QUALITY CONTROL
• Egg washing - How?
QUALITY CONTROL
• Egg washing – How?
QUALITY CONTROL
• Egg washing - How?
QUALITY CONTROL
QUALITY CONTROL
• Egg washing - How?
EGG WASHING
• According to KDA:
– Eggs should be < 90°F before washing as they can
contract wash water
• Suggested wash water temperatures are between 110-120°F
• Never had wash water more than 50°F above the
temperature of the eggs as this will cause excess breakage
• Dip in a basin with egg-specific detergent, changing wash
water as necessary
– Dip eggs in a sanitizer solution containing 200 ppm
chloride and which is 20°F warmer than the detergent
solution
EGG WASHING
• According to KDA:
– Use potable water having an iron content < 2ppm
to prevent the growth of bacteria
– Never expose eggs to temperatures greater than
128°F during the cleaning process
– Never put wet eggs into cartons or boxes because
the wet eggs can pick up bacteria very easily
– Clean and sanitize all of your equipment each time
it is used to prevent the build up of bacteria and
calcium deposits
QUALITY CONTROL
• Egg grading?
– Candling
• Removes blood and meat spots
• Determines grades of the egg
– Grades AA, A, B or inedible
PACKAGING
• If eggs are being sold in egg cartons, you may
NOT use cartons or cases which are labeled by
other businesses
• Cartons may NOT be re-used
PACKAGING
PLACEMENT IN CARTON
VERSUS
Should be small end down
STORAGE
• Must be stored at < 45° at all times
FARMERS’ MARKETS
• Keep potentially hazardous foods (meats, poultry, seafoods,
milk, eggs) or any foods containing such products at 45ºF or
below during storage, display, and transportation.
• Provide adequate facilities for maintaining foods at safe
temperatures during storage, display and transportation.
• Provide visible thermometers during storage, service,
preparation, and display.
• Store containers of foods off or above the floor, or ground,
preferably a minimum of 6 inches.
FARMERS’ MARKETS
FARMERS’ MARKETS
• The eggs must be kept at or below 45°F at all
times
– Or can be confiscated and destroyed
• Do not leave eggs out on your table
• If you are using an ice chest, separate the eggs
from the ice and from the melting ice in the
bottom of the chest
EGG TRANSPORT/STORAGE
EGG TRANSPORT/STORAGE
INSURANCE
• Liability insurance is a MUST
MARKETING PARTNERSHIPS
• Communication and relationship building
SELLING YOURSELF AS MUCH AS
YOUR EGGS