Comprehensive Guide: Selling Eggs in Kentucky - Laws, Quality Control, and Marketing Tips

1. MARKETING EGGS IN KENTUCKY Drs. Jacquie Jacob and Tony Pescatore Animal and Food Sciences

2. SELLING EGGS • If you sell > 60 dozen eggs per week, you MUST purchase a retail license • If you sell your eggs to a retail store to be resold or to a distributor that will further distribute them, you MUST have a distributor’s license

3. SELLING EGGS • ALL PRODUCERS, REGARDLESS OF SIZE • MUST follow all aspects of the egg law (§260.540- (§260.650) including: • Use of NEW cartons only (no reusing cartons) • Labeling specifications (KRS 260.630)

4. LABELINGKRS 260.630 • Producer name and contact information

5. LABELINGKRS 260.630 • Quality • IF candled: Grade AA or A • If not candled: ‘ungraded’

6. LABELINGKRS 260.630 • Date of packaging – Letters > 1/16th inch in height • Not more than 30 days after original packing date - one of the following: • ‘EXP’ or ‘Expiration dates’ • ‘Sell by’ • ‘Not to be sold after’ • ‘Purchase by’ • Not more than 45 days after original packing date – one of the following: • ‘Use before’ • ‘Use by’ • ‘Best before’ • ‘Best by’

7. LABELING – USDA requirements Must apply to USDA to change label

8. LABELING: What can you include? • No nutritional claims • NO: Omega-3 enriched • YES: Fed diets high in omega-3s • Must have feed analysis to prove it • Raised with non-GMO corn • Natural • Raised without antibiotics • Free-range • Cage-free • Pasture-raised • If use ‘raised without hormones’ must include disclaimer that “Federal law prohibits the use of hormones in poultry production” • Any certifications: Animal welfare, organic, etc.

9. SELLING EGGS • ALL PRODUCERS, REGARDLESS OF SIZE • MUST follow all aspects of the egg law (§260.540- (§260.650) including: • Safe handling • Eggs shall be kept refrigerated at a temperature of 45°F once packaged for consumer

10. QUALITY CONTROL • Egg washing – Yes or No? • Salmonella • Salmonella enterititis

11. Egg washing – yes or no? • Research from NCSU: • Dirty, unwashed eggs from outdoor flocks log109.5 • Washing: log104.5 • Clean, unwashed eggs from outdoor flocks log104.5 • Washing: log100.5

12. Egg washing – yes or no? • What does the KDA recommend? • Eggs are listed on the hazardous food list by USDA • Purpose of cleaning eggs is to remove bacteria which might otherwise enter through the shell • Gather eggs frequently and wash them as soon as possible after collection • Remove badly soiled and cracked eggs

13. QUALITY CONTROL • Egg washing - How?

14. QUALITY CONTROL • Egg washing – How?

15. QUALITY CONTROL • Egg washing - How?

16. QUALITY CONTROL

17. QUALITY CONTROL • Egg washing - How?

18. EGG WASHING • According to KDA: • Eggs should be < 90°F before washing as they can contract wash water • Suggested wash water temperatures are between 110-120°F • Never had wash water more than 50°F above the temperature of the eggs as this will cause excess breakage • Dip in a basin with egg-specific detergent, changing wash water as necessary • Dip eggs in a sanitizer solution containing 200 ppm chloride and which is 20°F warmer than the detergent solution

19. EGG WASHING • According to KDA: • Use potable water having an iron content < 2ppm to prevent the growth of bacteria • Never expose eggs to temperatures greater than 128°F during the cleaning process • Never put wet eggs into cartons or boxes because the wet eggs can pick up bacteria very easily • Clean and sanitize all of your equipment each time it is used to prevent the build up of bacteria and calcium deposits

20. QUALITY CONTROL • Egg grading? • Candling • Removes blood and meat spots • Determines grades of the egg • Grades AA, A, B or inedible

21. PACKAGING • If eggs are being sold in egg cartons, you may NOT use cartons or cases which are labeled by other businesses • Cartons may NOT be re-used

22. PACKAGING

23. PLACEMENT IN CARTON VERSUS Should be small end down

24. STORAGE • Must be stored at < 45° at all times

25. FARMERS’ MARKETS • Keep potentially hazardous foods (meats, poultry, seafoods, milk, eggs) or any foods containing such products at 45ºF or below during storage, display, and transportation. • Provide adequate facilities for maintaining foods at safe temperatures during storage, display and transportation. • Provide visible thermometers during storage, service, preparation, and display. • Store containers of foods off or above the floor, or ground, preferably a minimum of 6 inches.

26. FARMERS’ MARKETS

27. FARMERS’ MARKETS • The eggs must be kept at or below 45°F at all times • Or can be confiscated and destroyed • Do not leave eggs out on your table • If you are using an ice chest, separate the eggs from the ice and from the melting ice in the bottom of the chest

28. EGG TRANSPORT/STORAGE

29. EGG TRANSPORT/STORAGE

30. INSURANCE • Liability insurance is a MUST

31. MARKETING PARTNERSHIPS • Communication and relationship building

32. SELLING YOURSELF AS MUCH AS YOUR EGGS