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Home > Agriculture > Collection, cleaning and grading of eggs.

Collection, cleaning and grading of eggs.

Collection of Eggs

Ensure all collection equipment is clean and sanitized.

Train staff on proper egg collection techniques to minimize breakage.

Collect eggs at regular intervals throughout the day to maintain freshness.

Inspect nesting areas for cleanliness and any signs of egg damage.

Use clean, dry baskets or trays for transporting eggs to avoid contamination.

Cleaning of Eggs

Prepare a cleaning station with warm water and approved egg cleaning solutions.

Inspect eggs for visible dirt or debris before washing.

Wash eggs gently using a soft cloth or sponge to avoid cracking.

Rinse eggs thoroughly with clean, warm water to remove any cleaning solution residue.

Dry eggs with a clean towel or allow them to air dry to prevent moisture accumulation.

Grading of Eggs

Set up a grading station with appropriate equipment (scales, candlers, etc.).

Sort eggs by size (small, medium, large, extra-large) using standardized size charts.

Candling: Inspect eggs for quality, checking for cracks, blood spots, or other defects.

Classify eggs based on quality standards (AA, A, B) according to industry guidelines.

Package graded eggs in clean, labeled cartons or containers for storage or sale.

Storage of Eggs

Store eggs in a cool, temperature-controlled environment to maintain freshness.

Rotate stock to ensure older eggs are used first (FIFO method).

Monitor storage conditions regularly to prevent spoilage.

Keep detailed records of egg collection, cleaning, grading, and storage for traceability.

Documentation and Compliance

Maintain logs for cleaning and sanitizing routines for equipment and facilities.

Document egg collection and grading processes for quality assurance.

Ensure compliance with local and national regulations regarding egg handling and safety.

Review and update procedures regularly to reflect best practices and regulatory changes.

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