Regulations of Connecticut State Agencies (Last Updated: June 14,2023) |
Title22 Agriculture. Domestic Animals |
SubTitle22-324-1_22-324-11. Control of Avian Disease |
Sec.22-324-D7. Cooler room requirements. Shell egg protecting and cleaning operations
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(a) Cooler room requirements: Shell eggs shall be held under refrigeration meeting the following requirements:
(1) Cooler rooms shall have refrigeration facilities capable of reducing within forty-eight hours and holding the maximum volume of eggs handled to 45°F. or below. Accurate thermometers shall be provided.
(2) Cooler rooms shall be free from objectionable odors and from mold and shall be maintained in a sanitary condition.
(b) Shell egg protecting operations. Shell eggs protecting (oil processing) operations shall be conducted in a manner to avoid contamination of the product and maximize conservation of its quality.
(1) Oil having off odor, or that is obviously contaminated, shall not be used in shell egg protection.
(2) Processing oil that has been previously used and which has become contaminated shall be filtered and heat treated at 180°F for three minutes prior to use.
(c) Shell egg cleaning operations.
(1) Shell egg cleaning equipment shall be kept in good repair and shall be cleaned after each day's use or more frequently if necessary.
(2) Waste water from the egg washing operation shall go directly to a drain.
(3) Continuous-type washers shall have a complete water change at least once during each day and at the end of each day or more frequently.
(4) Bucket type washers shall have a complete water change after every five baskets.
(5) Wash water used shall be at least 20°F warmer than the eggs. The minimum maintained temperature of the wash water shall be 90°F. The twenty degree differential shall be maintained throughout the cleaning cycle. Prewetting by submersion shall not exceed five minutes.
(6) During any rest period, eggs shall be removed from the washing and rinsing area of the egg washer and from the scanning area whenever there is a buildup of heat.
(7) Only Consumer and Marketing Service, U.S.D.A. approved list cleaning and sanitizing compounds revised October, 1968, and as subsequently amended may be used. The use of metered equipment for dispensing the compounds into solution is recommended.
(8) The entire shell egg cleaning and drying operation shall be continuous and shall be completed as rapidly as possible.
(9) Only potable water may be used to wash eggs.
(10) Where practicable all washed eggs shall be spray rinsed with warm, potable water which contains a sanitizing compound.
(11) Washed eggs shall be reasonably dry before cartoning or casing.
(Effective February 6, 1991)