Minnesota Administrative Rules
Agency 105 - Agriculture Department
Chapter 1520 - POULTRY AND EGGS
CANDLING AND GRADING OF EGGS
Part 1520.0500 - EGG CLEANING
Universal Citation: MN Rules 1520.0500
Current through Register Vol. 48, No. 39, March 25, 2024
Subpart 1. Protection of eggs.
Eggs must be protected from contamination through all stages of production, transportation, and processing.
Subp. 2. Wet cleaning.
Wet cleaning of eggs using rags, sponges, or other devices to scrub or wipe the eggs by hand is prohibited.
Subp. 3. Dry cleaning.
Dry cleaning with abrasive material reasonably free of bacterial contamination is permitted.
Subp. 4. Washing equipment and procedures.
Egg washing is subject to items A to J.
A. Egg equipment and the surrounding area
must be so constructed as to permit thorough cleaning.
B. Egg equipment and the surrounding area
must be maintained in a sanitary condition.
C. Water used for washing eggs must be
potable and contain less than two parts per million of iron.
D. Water temperature for both washing and
rinsing must be thermostatically controlled.
E. The temperature of the wash water must be
maintained at 90 degrees Fahrenheit (32 degrees centigrade) or above and must
be at least 20 degrees Fahrenheit (11 degrees centigrade) warmer than the
temperature of the eggs. The rinse water temperature must exceed the wash water
temperature by at least ten degrees Fahrenheit (six degrees centigrade).
Prewetting must be accomplished by spraying a continuous flow of water over the
eggs in a manner that permits the water to drain away.
F. Cleaning and sanitizing compounds or
chemicals must be guaranteed in writing by the manufacturer as acceptable for
egg washing or sanitizing.
G.
Washed eggs must be spray-rinsed with a sanitizing agent. The rinse must
contain not less than 50 parts per million and not more than 200 parts per
million of available chlorine or its equivalent.
H. Washed eggs must be dry prior to cartoning
or casing.
I. Immersion type
washers may not be used.
J. Eggs
must be removed from the washing and rinsing area of the egg washer and the
scanning area when there is a build up of heat.
Statutory Authority: MS s 29.27; 31.101; 31.11
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