Section I
DEFINITIONS
As used in these regulations, the terms not herein
defined shall have meaning given them in Section 351 of this
title.
1. "carton" means any
consumer package, including any tin, box, can, plastic, or other
receptacle, wrapper or cover which contains 12 eggs.
2. "case" means a container which
contains thirty (30) dozen eggs.
3. "check" or "crack" means an egg
that has a broken shell or a crack in the shell, but has its shell
membranes intact and contents not leaking.
4. "commissioner" means the
Commissioner of Agriculture of the State of Vermont or his or her
designee.
5. "dealer"
means a person who purchases eggs from producers for sale other than
to consumers.
6. "dirty"
or "dirty egg" means, an egg that has a shell that is unbroken and
has adhering dirt, foreign material, or prominent stains.
7. "incubator reject" means an egg
that has been subjected to incubation and has been removed from
incubation during the hatching operations as infertile or otherwise
unhatchable.
8.
"inedible" means an egg of one or more of the following descriptions:
black rots, yellow rots, white rots, mixed rots, sour eggs, eggs with
green whites, eggs with stuck yolks, moldy eggs, musty eggs, eggs
showing blood rings, and eggs containing embryo chicks (at or beyond
the blood ring stage).
9.
"leaker" means an egg that has a crack or break in the shell and
shell membranes to the extent that the egg contents are exposed or
are exuding or free to exude through the shell.
10. "loss" means an egg that is
unfit for human food because it is smashed or broken so that its
contents are leaking; or overheated, frozen, or contaminated; or an
incubator reject; or because it contains a bloody white, large meat
spots, or a large quantity of blood, or other foreign
material;
11. "nest run"
means eggs collected together and not separated by size or
grade.
12. "producer"
means any person who owns or controls one or more domestic chicken
hens and who sells or offers for sale eggs produced by the
animals.
13. "restricted
egg" means any check, crack, dirty egg, incubator reject, inedible,
leaker or loss.
14.
"retailer" means any person who sells or offers for sale eggs to
consumers at retail.
15.
"shell-treated eggs" shall have the same meaning as "shell protected
eggs" as defined in section
7
of 351 (a) of this title.
Section II DESCRIPTIVE TERMS
1. Terms descriptive of the air
cell.
(a) Depth of air cell (air
space between shell membranes, normally in the large end of the egg).
The depth of the air cell is the distance from its top to its bottom
when the egg is held air cell upward.
(b) Free air cell. An air cell that
moves freely toward the uppermost point in the egg as the egg is
rotated slowly.
(c)
Bubbly air cell. A ruptured air cell resulting in one or more small
separate air bubbles usually floating beneath the main air
cell.
2. Terms
descriptive of the shell.
(a)
Clean. A shell that is free from foreign material and from stains or
discolorations that are readily visible. An egg may be consiered
[considered] clean if it has only very small specks, stains, or cage
marks, if such specks, stains or marks are not of sufficient number
or intensity to detract from the generally clean appearance of the
egg. Eggs that show traces of processing oil on the shell are
considered clean unless otherwise soiled.
(b) Dirty. A shell that is unbroken
and that has dirt or foreign material adhering to its surface, which
has prominent stains, or moderate stains covering more than 1/32 of
the shell surface if localized, or 1/16 of the shell surface if
scattered.
(c)
Practically normal (AA or A quality). A shell that approximates the
usual shape and that is sound and is free from thin spots. Ridges and
rough areas that do not materially affect the shape and strength of
the shell are permitted.
(d) Abnormal (B quality). A shell
that may be somewhat unusual or decidedly misshapen or faulty in
soundness or strength or that may show pronounced ridges or thin
spots.
3.
Terms descriptive of the white.
(a)
Clear. A white that is free from discolorations or from any foreign
bodies floating in it. (Prominent chalazas should not be confused
with foreign bodies such as spots or blood clots.)
(b) Firm (AA quality). 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 a broken-out egg, a firm white has a
Haugh unit value of 72 or higher when measured at a temperature
between 45 degrees and 60 degrees Fahrenheit.
(c) Reasonably firm (A quality). 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 degrees and 60 degrees Fahrenheit.
(d) Weak and watery (B quality). A
white that is weak, 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 a broken-out egg, a weak and watery
white has a Haugh unit value lower than 60 when measured at a
temperature between 45 degrees and 60 degrees Fahrenheit.
(e) Blood spots or meat spots.
Small blood spots or meat spots (aggregating not more than 1/8 inch
in diameter) may be classified as B quality. If larger, or showing
diffusion of blood into the white surrounding a blood spot, the egg
shall be classified as Loss. Blood spots shall not be due to germ
development. They may be on the yolk or in the white. Meat spots may
be blood spots which have lost their characteristic red color or
tissue from the reproductive organs.
(f) Bloody white. An egg which has
blood diffused through the white. Eggs with bloody whites are classed
as Loss. Eggs with blood spots which show a slight diffusion into the
white around the localized spot are not to be classed as bloody
whites.
4.
Terms descriptive of the yolk.
(a)
Outline slightly defined (AA quality). A yolk outline that is
indistinctly indicated and appears to blend into the surrounding
white as the egg is twirled.
(b) Outline fairly well defined (A
quality). A yolk outline that is discernible but not clearly outlined
as the egg is twirled.
(c) Outline plainly visible (B
quality). A yolk outline that is clearly visible as a dark shadow
when the egg is twirled.
(d) Enlarged and flattened (B
quality). A yolk in which the yolk membranes and tissues have
weakened and/or moisture has been absorbed from the white to such an
extent that the yolk appears definitely enlarged and flat.
(e) Practically free from defects
(AA or A quality). A yolk that shows no germ development but may show
other very slight defects on its surface.
(f) Serious defects (B quality). A
yolk that shows well developed spots or areas and other serious
defects, such as olive yolks, which do not render the egg
inedible.
(g) Clearly
visible germ development (B quality). A development of the germ spot
on the yolk of a fertile egg that has been progressed to a point
where it is plainly visible as a definite circular area or spot with
no blood in evidence.
(h)
Blood due to germ development. 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.
Section III MARKING OF CONTAINERS
AND DISPLAYS
1. Each egg container
or display must be plainly and conspicuously marked with the proper
grade and size, as follows:
A.
"Plainly and conspicuously" requires that each marking shall be
clearly legible and of sufficient size to be read at a reasonable
distance and shall be given equal prominence with other grade,
descriptive and advertising material.
B. Use of one and only one of the
official grade terms and one and only one of the official size
terms.
2. Each
container and display must be marked in the following manner:
A. Mark each carton on the cover
with the proper grade and size terms.
B. Mark each case on the end. Keep
the marked end plainly visible. Mark each bulk lot on attached
placard.
C. Cross out all
previous grade or size markings.
D. All required markings shall meet
standards, set forth in Vermont and Federal Labeling Acts.
3. Each advertised egg
price must be accompanied by the size and grade terms which identify
those eggs offered at that price. This applies to:
A. Signs including roadside and
store egg signs.
B.
Printed "ads" including newspaper egg "ads" and "flyers".
C. Commercial advertisements by
means of radio or television.
D. Any advertisements stating an
egg price.
4.
Every person selling eggs is responsible for maintaining legal grade
and size markings.
Section
IV MINIMUM REQUIREMENTS FOR VERMONT STATE EGG GRADES
1. AA QUALITY: The shell must be
clean, unbroken, and practically normal. The air cell must not exceed
1/8 inch in depth, may show unlimited movement, and may be free or
bubbly. The white must be clear and firm so that the yolk is only
slightly defined when the egg is twirled before the candling light.
The yolk must be practically free from apparent defects.
2. A QUALITY: The shell must be
clean, unbroken, and practically normal. The air cell must not exceed
3/16 inch in depth, may show unlimited movement, and may be free or
bubbly. The white must be clear and at least reasonably firm so that
the yolk outline is only fairly well defined when the egg is twirled
before the candling light. The yolk must be practically free from
apparent defects.
3. B
QUALITY: The shell must be unbroken, may be abnormal, and may have
slightly stained areas. Moderately stained areas are permitted if
they do not cover more than one-thirty-second of shell surface if
localized or one-sixteenth of the shell surface if scattered. Eggs
having shells with prominent stains or adhering dirt are not
permitted. The air cell may be over 3/16 inch in depth, may show
unlimited movement, and may be free or bubbly. The white may be weak
and watery so that the yolk outline is plainly visible when the egg
is twirled before the candling light. The yolk may appear dark,
enlarged and flattened, and may show visible germ development but no
blood to such development. It may show other serious defects that do
not render the egg inedible. Small blood spots or meat spots
(aggregating not more than 1/8 inch) may be present.
4. UNGRADED: All eggs must be
graded excepting eggs of mixed quality being sold by one dealer to
another dealer as "ungraded" or "Nest Run".
Section V QUALITY REQUIRED AND
TOLERANCES PERMITTED
1. U.S. OR
VERMONT GRADE AA:
(a) Consumer
Grade AA - (at origin) - shall consist of eggs that are at least 87
percent AA quality. The maximum tolerance of 13 percent that are
below AA quality may consist of A or B quality in any combination,
except within the tolerance for B quality not more than 1 percent may
be B quality due to air cells over three-eighths inch, blood spots
aggregating not more than one-eighth inch in diameter, or serious
yolk defects. Not more than 5 percent, (7 percent for jumbo size)
checks are permitted and not more than 0.50 percent leakers, dirty or
loss (due to meat and blood spots) in any combination, except that
such loss may not exceed 0.30 percent. Other types of loss are not
permitted.
(b) Consumer
Grade AA - (at destination) - shall consist of eggs that are at least
72 percent AA quality. The remaining 28 percent shall consist of at
least [least] 10 percent A quality and the remainder shall be B
quality, except that within the tolerance for B quality not more than
1 percent may be B quality due to air cells over three-eighths inch,
blood spots aggregating not more than one-eighth inch in diameter or
serious yolk defects. Not more than 7 percent (9 percent for jumbo
size) checks are permitted and not more than 12 percent leakers,
dirty, or loss (due to meat and blood spots) in any combination,
except that such loss may not exceed 0.30 percent. Other types of
loss are not permitted.
2. U.S. OR VERMONT GRADE A:
(a) Consumer Grade A - (at origin)
- shall consist of eggs at least 87 percent A quality or better.
Within the maximum tolerance of 13 percent that may be below A
quality, not more than 1 percent may be B quality due to air cells
over three-eighths inch, blood spots aggregating not more than
one-eighth inch in diameter or serious yolk defects. Not more than 5
percent (7 percent for jumbo size) checks are permitted and not more
than 0.50 percent leakers, dirty or loss (due to meat or blood spots)
in any combination, except that such loss may not exceed 0.30
percent. Other types of loss are not permitted.
(b) Consumer Grade A - (at
destination) - shall consist of eggs that are at least 72 percent A
quality or better. Within the maximum tolerance of 28 percent that
may be below A quality, not more than 1 percent may be B quality due
to air cells over three-eighths inch, blood spots aggregating not
more than one-eighth inch in diameter, or serious defects. Not more
than 7 percent (9 percent for jumbo size) checks are permitted and
not more than 12 percent leakers, dirty, or loss (due to meat or
blood spots) in any combination, except that such loss may not exceed
0.30 percent. Other types of loss are not permitted.
3. U.S. OR VERMONT GRADE
B:
(a) Consumer Grade B - (at
origin) - shall consist of eggs that are at least 90 percent B
quality or better, not more than 10 percent may be checks and not
more than 0.50 percent leakers, dirty, or loss (due to meat or blood
spots) in any combination, except that such loss may not exceed 0.30
percent. Other types of loss are not permitted.
(b) Consumer Grade B - (at
destination) - shall consist of eggs that are at least 90 percent B
quality or better, not more than 10 percent may be checks and not
more than 1 percent leakers, dirty, or loss (due to meat or blood
spots) in any combination, except that such loss may not exceed 0.30
percent. Other types of loss are not permitted.
4. ADDITIONAL TOLERANCES
(a) In lots of two or more cases:
For Grade AA - no individual case may exceed 10
percent less AA quality eggs than the minimum permitted for the lot
average.
For Grade A - no individual case may exceed 10
percent less A quality eggs than the minimum permitted for the lot
average.
(b) For
Grades AA, A or B - no lot shall be rejected or downgraded due to the
quality of a single egg except for loss other than blood or meat
spots.
|
TABLE 1. OF U.S. OR VERMONT CONSUMER
GRADES FOR SHELL EGGS |
|
TOLERANCE PERMITTED |
|
U. S. OR VERMONT CONSUMER GRADE
(ORIGIN) |
QUALITY REQUIRED
n1 |
PERCENT QUALITY |
|
Grade AA |
87 Percent AA |
Up to 13 A or B |
|
Not over 5 Checks |
|
Grade A |
87 Percent A |
Up to 13 B |
|
or Better |
Not over 5 Checks |
|
Grade B |
90 Percent B |
Not over 10 Checks |
|
or Better |
|
U.S. OR VERMONT |
TOLERANCE PERMITTED |
|
CONSUMER GRADE |
|
(DESTINATION) |
QUALITY REQUIRED n1 |
PERCENT QUALITY |
|
Grade AA |
72 Percent AA |
Up to 28 A or B |
|
Not over 7 Checks |
|
Grade A |
82 Percent A |
Up to 18 B |
|
or Better |
Not over 7 Checks |
|
Grade B |
90 Percent B |
Not over 10 Checks |
|
or Better |
n1 In lots of two or more cases or cartons, see Table
II of this section for an individual case or carton within a
lot.
n2 For U.S. or Vermont Consumer grades (at origin), a
tolerance of 0.50 percent leakers, dirties, (due to meat or blood
spots) in any combination is permitted. Other type loss are not
permitted.
n3 For the U.S. or Vermont Consumer grades
(destination), tolerance of 1 percent leakers, dirties, or loss (due
to meat or blood spots) in any combination is permitted, except that
such loss may not exceed 0.30 percent. Other types of loss are not
permitted.
|
TABLE 2. TOLERANCE FOR INDIVIDUAL CASE
WITHIN A LOT |
|
PERCENT |
|
CONSUMER GRADE |
CASE QUALITY |
ORIGIN |
DESTINATION |
|
Grade AA |
AA (Min) |
77 |
62 |
|
A or B |
13 |
28 |
|
Checks (Max). |
10 |
10 |
|
Grade A |
A (Min) |
77 |
72 |
|
B |
13 |
18 |
|
Checks (Max) |
10 |
10 |
|
Grade B |
B (Min) |
80 |
80 |
|
Checks (Max) |
20 |
20 |
|
TABLE 3. SUMMARY OF U.S. OR VERMONT
STANDARDS FOR QUALITY OF INDIVIDUAL SHELL EGGS |
|
QUALITY FACTOR |
AA QUALITY |
A QUALITY |
B QUALITY |
|
Shell |
Clean |
Clean |
Clean; to |
|
slightly |
|
Unbroken |
Unbroken |
stained. |
|
Practically |
Practically |
Unbroken. |
|
normal. |
normal. |
May be |
|
slightly abnormal. |
|
Air Cell |
1/8 inch or |
3/16 inch |
Over 3/16 inch |
|
less in |
or less in |
in depth. |
|
depth. May |
depth. May |
May show unlimited |
|
show unlimited |
show unlimited |
movement |
|
movement |
movement |
and may |
|
and may be |
and may be |
be free or |
|
free or bubbly. |
free or bubbly. |
bubbly. |
|
White |
Clear |
Clear |
Weak and watery |
|
Firm. |
May be |
Small blood or |
|
reasonably |
meat spots |
|
firm. |
present. * |
|
Yolk |
Outline |
Outline may |
Outline may be |
|
slightly |
be fairly |
plainly visible. |
|
defined. |
well defined. |
May be enlarged |
|
Practically |
Practically |
and flattened. |
|
free from |
free from |
May show clearly |
|
defects. |
defects. |
visible germ de- |
|
velopment but no |
|
blood. May show |
|
other serious |
|
defects. |
* If they are small (aggregating not more than 1/8
inch in diameter)
Eggs that fail to meet the minimum requirements of
the above consumer grade are classified as Restricted Eggs, and
except for "Checks" or "Cracks", cannot be sold to consumers except
within the specified tolerances stated in the above grades. Dirties,
leakers, inedibles, loss, checks and incubator rejects are classified
under the restricted categories.
|
TABLE 4. VERMONT WEIGHT CLASSES OF
CONSUMER GRADES FOR SHELL EGGS |
|
All Weights Stated At The Minimum
Ounces-Per Dozen Rate |
|
Size Terms |
Jumbo |
Extra Large |
Large |
Medium |
Small |
Pewee |
|
Weight Per Doz. |
30 oz. |
27 oz. |
24 oz. |
21 oz. |
18 oz. |
15 oz. |
|
Net Case |
|
Weight |
56 lb. |
50 1/2 lb. |
45 lb. |
39 1/2 lb. |
34 lb. |
28 lb. |
|
Weight |
|
Individual |
29 oz. |
26 oz. |
23 oz. |
20 oz. |
17 oz. |
--- |
A lot average tolerance of 3.3 percent for individual
eggs in the next lower weight class permitted as long as no
individual case within the lot exceeds 5 percent.
