Transcription of United States Egg-Grading Manual
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United States Egg-Grading Manual
AUnited StatesDepartment ofAgricultureAgriculturalMarketingServic eAgricultural Handbook Number 75 Egg-GradingManualiContentsI. Production and Maintenance of Egg and ..3 Feeding ..3 Care of Eggs on the Farm ..4 Egg-processing Facilities ..4 Buildings and Premises ..5 Washing, Grading, and Packing Operations and Equipment ..6 Cooling Facilities ..9 Health and Cleanliness of Employees ..10 Distribution ..10 III. Structure, Composition, and Formation of the Egg ..11 Physical Structure ..11 Composition .. of the of the of the Shell of the of Quality of Exterior Quality Shape and of of Interior Quality ..20 Interior Quality ..22 White (Albumen)..24 Loss Standards, Grades, and Weight Classes for Shell Standards for Quality of Individual Shell Consumer Grades and Weight Classes for Shell Nest Run Grade and Weight Classes for Shell Grades and Weight Determining Interior Quality by Hand Candling Candling Candling Determining Interior Quality by the Breakout Control Egg Grading and Certification Grading of Official Grade Labeling and Certification to Specific Purchase Shell Plant Sanitation and Good Manufacturing Practices (PSGMP) Legislation Affecting Grading and Marketing of Egg Quality Schools and Training Resource Material
the chicken. It protects the developing chick embryo, provides it a complete diet, and serves as the principal source of nutrition for the first few days of the chick’s life. The egg also serves as one of the most nutritious and versatile of human foods. Chickens produce eggs in abundance, making this source of food extremely
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