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. LABELING KRS 260.630 Producer name and contact information

5. LABELING KRS 260.630 Quality – IF candled: Grade AA or A – If not candled: ‘ungraded’

6. LABELING KRS 260.630 Date of packaging – Letters > 1/16 th 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 log 10 9.5 Washing: log 10 4.5 – Clean, unwashed eggs from outdoor flocks log 10 4.5 Washing: log 10 0.5

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. 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. 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

30. INSURANCE Liability insurance is a MUST

31. MARKETING PARTNERSHIPS Communication and relationship building

32. SELLING YOURSELF AS MUCH AS YOUR EGGS