8 CCR 1202-10-2.0 - SANITATION REQUIREMENTS

2.1 DEALER REQUIREMENTS

Every dealer shall store, display, transport or otherwise maintain eggs in a clean and sanitary environment, free from any substance or condition that could adulterate or otherwise adversely affect the wholesomeness, quality, or taste of the eggs by absorption of bacteria or odors, or render them inedible by any other means.

2.2 EGG WASHING REQUIREMENTS

All Class I Dealers and persons who produce and sell eggs at a farmers market or community supported agricultural organization must comply with the following requirements.

2.2.1 Must use potable water to wash and sanitize eggs.

2.2.2 Cleaning agents appropriate to clean eggs must be used. The wash water must be at a minimum temperature of 110° F. Eggs shall not be allowed to stand or soak in the wash water.

2.2.3 Cleaned eggs must be rinsed with water at a minimum temperature of 115° F.

2.2.4 Cleaned eggs must be sanitized (dipped or sprayed) with water containing a sanitizer that is labelled for use as an egg sanitizer. If a chlorine or sodium hypochlorite solution is used to clean eggs the solution must be of a concentration of not less than 100 PPM nor more than 200 PPM of available chlorine. If a hydrogen peroxide solution is used to clean eggs the solution must be a concentration of 3% hydrogen peroxide or its equivalent. Any other sanitizer must be used in accordance with the product label directions or requirements.

Notes

8 CCR 1202-10-2.0

37 CR 19, October 10,2014, effective 10/30/2014 44 CR 10, May 25, 2021, effective 6/15/2021