EGGS SAFETY at Rieger Farms.

  • Why we do grade eggs?

    WASHING EGGS • Wash and rinse eggs in warm to hot water. Water temperature in the 90-120oF range is best; hot tap water is generally 120oF. ...

  • Eggs are candled to determine the condition of the air cell, yolk, and white. Candling detects bloody whites, blood spots, or meat spots.

Grading and Egg Safety
Grade requirements are set for eggs to protect the consuming public from undue risk. In grading eggs, the factors of interior quality, weight, cleanliness, and shell construction are considered. These factors are related to safety, wholesomeness, and quality. Eggs are graded in a registered egg station to ensure they are handled and packed in a sanitary environment. Read more......
Regulations in place to protect consumers require that grading stations that are graded as Canada A (consumer-grade eggs) must be clean and free of leaks, cracks, or other defects that could present food safety problems.
"Eggs provide essential nutrients that are part of a healthy eating pattern. But like all foods, they should be produced, handled, and prepared with care to minimize the risk of food poisoning."

Storage, handling, and cooking of eggs.

Keep refrigerated t 1-8 Celsius (33-46 F)

Store away from strong odors. Rotate first in / first out.

Handling

* Wash hands

* use only clean uncracked eggs

* Use clean, sanitized utensils and equipment. Preparation

* Cook eggs thoroughly

* Hold cold egg dishes below 5 Celsius (40 F)

*Never leave egg dishes at room temperature for more than 1 hour. (including preparation and service)

Safety tips to store or sell eggs

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