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[Utah Administrative Code Table of Contents]
[Title R070. Table of Contents]
R70-410-1 Authority.
A. Promulgated under authority of Section 4-4-2.
B. Adopt by reference: The Utah Department of Agriculture and Food hereby adopts and incorporates by reference the applicable provisions of the regulations issued by the Agricultural Marketing Service, United States Department of Agriculture for grading and inspection of shell eggs and the Standards, Grades and Weight Classes for Shell Eggs, 7 CFR Part 56, May 1, 1991 edition.
R70-410-2 Application.
A. The Utah standards for quality of individual shell eggs contained in this subpart are applicable only to eggs that are the product of the domesticated chicken hen and are in the shell.
B. Interior egg quality specifications for these standards are based on the apparent condition of the interior contents of the egg as it is twirled before the candling light. Any type or make of candling light may be used that will enable the particular grader to make consistently accurate determination of the interior quality of shell eggs. It is desirable to break out an occasional egg to determine the Haugh unit value of the broken-out egg, compare the broken-out and candled appearance, thereby aiding in correlating candled and broken-out appearance.
R70-410-3 AA Quality.
The shell must be clean, unbroken, and practically normal. The air cell must not exceed 1/8 inch in depth, may show unlimited movement, and may be free or bubbly. The white must be clear and firm so that the yolk is only slightly defined when the egg is twirled before the candling light. The yolk must be practically free from apparent defects.
R70-410-4 A Quality.
The shell must be clean, unbroken, and practically normal. The air cell must not exceed 3/16 inch in depth, may show unlimited movement, and may be free or bubbly. The white must be clear and at least reasonably firm so that the yolk outline is only fairly well defined when the egg is twirled before the candling light. The yolk must be practically free from apparent defects.
R70-410-5 B Quality.
The shell must be unbroken, may be abnormal and may have slightly stained areas. Moderately stained areas are permitted if they do not cover more than 1/32 of the shell surface if localized or 1/16 of the shell surface if scattered. Eggs having shells with prominent stains or adhering dirt are not permitted. The air cell may be over 3/16 inch in depth, may show unlimited movement, and may be free or bubbly. The white may be weak and watery so that the yolk outline is plainly visible when the egg is twirled before the candling light. The yolk may appear dark, enlarged, and flattened, and may show clearly visible germ development but no blood due to such development. It may show other serious defects that do not render the egg inedible. Small blood spots or meat sports (aggregating not more than 1/8 inch in diameter) may be present.
R70-410-6 Dirty.
An individual egg that has an unbroken shell with adhering dirt or foreign material, prominent stains, or moderate stains covering more than 1/32 of the shell surface if localized, or 1/16 of the shell surface if scattered.
R70-410-7 Check.
An individual egg that has a broken shell or crack in the shell but with its shell membranes intact and its contents do not leak. A "check" is considered to be lower in quality than a "dirty".
R70-410-8 Terms Descriptive of Shell.
A. Clean. A shell that is free from foreign material and from stains or discolorations that are readily visible. An egg may be considered clean if it has only very small specks or stains, or such specks or stains are not of sufficient number or intensity to detract from the generally clean appearance of the egg. Eggs that show traces of processing oil on the shell are considered clean unless otherwise soiled.
B. Dirty. A shell which has dirt or foreign materials adhering to its surface, which has prominent stains, or has moderate stains covering more than 1/4 of the shell surface.
C. Practically Normal (AA or A Quality). A shell that approximates the usual shape and that is sound and is free from thin spots. Slight ridges and rough areas that do not materially affect the shape and strength of the shell are permitted.
D. Abnormal (B Quality). A shell that may be somewhat unusual or decidedly misshapen or faulty in soundness or strength or that may show pronounced ridges or thin spots.
R70-410-9 Terms Descriptive of the Air Cell.
A. Depth of Air Cell. (Air space between shell membranes, normally in the large end of the egg). The depth of the air cell is the distance from its top to its bottom when the egg is held air cell upward.
B. Free Air Cell (B Quality). An air cell that moves freely toward the uppermost point in the egg as the egg is rotated slowly.
C. Bubbly Air Cell (B Quality). A ruptured air cell resulting in any or more small separate air bubbles usually floating beneath the main air cell.
R70-410-10 Terms Descriptive of the White.
A. Clear. A white that is free from discolorations or from any foreign bodies floating in it. (Prominent chalazas should not be confused with foreign bodies such as spots or blood clots.)
B. Firm (AA Quality). A white that is sufficiently thick or viscous to prevent the yolk outline from being more than slightly defined or indistinctly indicated when the egg is twirled. With respect to a broken-out egg, a firm white has a Haugh unit value of 72 or higher when measured at a temperature between 45 degrees and 60 degrees F.
C. Reasonably Firm (A Quality). A white that is somewhat less thick or viscous than a firm white. A reasonably firm white permits the yolk to approach the shell more closely which results in a fairly well defined yolk outline when the egg is twirled. With respect to a broken-out egg, a reasonably firm white has a Haugh unit value of 60 to 72 when measured at a temperature between 45 degrees and 60 degrees F.
D. Weak and Watery (B Quality). A white that is weak, thin and generally lacking in viscosity. A weak and watery white permits the yolk to approach the shell closely, thus causing the yolk outline to appear plainly visible and dark when the egg is twirled. With respect to a broken-out egg, a weak and watery white has a Haugh unit value lower than 60 when measured at a temperature between 45 degrees and 60 degrees F.
E. Blood Spots or Meat Spots. Small blood spots or meat spots (aggregating not more than 1/8 inch in diameter) may be classified as B quality. If larger, or showing diffusion of blood into the white surrounding a blood spot, the egg shall be classified as loss. Blood spots shall not be due to germ development. They may be on the yolk or in the white. Meat spots may be blood spots which have lost their characteristic red color or tissue from the reproductive organs.
F. Bloody White. An egg, the white of which has blood diffused through it. Such a condition may be present in new-laid eggs. Eggs with bloody whites are classed as loss.
R70-410-11 Terms Descriptive of the Yolk.
A. Outline Slightly Defined (AA Quality). A yolk outline that is indistinctly indicated and appears to blend into the surrounding white as the egg is twirled.
B. Outline Fairly Well Defined (A Quality). A yolk outline that is discernible but not clearly outlined as the egg is twirled.
C. Outline Plainly Visible (B Quality). A yolk outline that is clearly visible as a dark shadow when the egg is twirled.
D. Enlarged and Flattened (B Quality). A yolk in which the yolk membranes and/or moisture has been absorbed from the white to such an extent that the yolk appears definitely enlarged and flat.
E. Practically Free From Defects (AA or A Quality). A yolk that shows no germ development but may show other very slight defects on its surface.
F. Serious Defects (B Quality). A yolk that shows well developed spots or areas and other serious defects, such as olive yolks, which do not render the egg inedible.
G. Clearly Visible Germ Development (B Quality). A development of the germ spot on the yolk of a fertile egg that has progressed to a point where it is plainly visible as a definite circular area or spot with no blood in evidence.
H. Blood Due to Germ Development. Blood caused by development of the germ in a fertile egg to the point where it is visible as definite lines or as a blood ring. Such an egg is classified as inedible.
R70-410-12 General Terms.
A. Loss. An egg that is inedible, cooked, frozen, contaminated, or containing bloody whites, large blood spots, large unsightly meat spots, or other foreign material.
B. Inedible Eggs. Eggs of the following descriptions are classed as inedible: black rots, yellow rots, white rots, mixed rots (addled eggs), sour eggs, eggs with green whites, eggs with stuck yolks, moldy eggs, musty eggs, eggs showing blood rings, eggs containing embryo chicks (at or beyond the blood ring stage), and any eggs that are adulterated as such term is defined pursuant to the Federal Food, Drug, and Cosmetic Act.
C. Leaker. An individual egg that has a crack or break in the shell and shell membranes and to the extent that the egg contents are exuding or free to exude through the shell.
R70-410-13 Utah (USDA) Grades and Weight Classes for Shell Eggs.
A. These grades are applicable to edible shell eggs in "lot" quantities rather than on an "individual" egg basis. A lot may contain any quantity of two or more eggs. Reference in these standards to the term "case" means 30-dozen egg cases as used in commercial practices in the United States. The size of the sample used to determine grade shall be on the following basis or as determined by the Supervisor: Whenever grading service is performed on a representative sample basis, such sample shall be drawn and consist of not less than the minimum number of cases as indicated in the following table. A minimum of one hundred eggs shall be examined per sample case. For lots which consist of less than 1 case, a minimum of 50 eggs shall be examined. If the lot consists of less than 50 eggs, all eggs will be examined.
Cases in Lot: Cases in Sample 1 case . . . . . . . . . . . . . . . . 1 2 to 10, inclusive . . . . . . . . . . 2 11 to 25, inclusive . . . . . . . . . 3 26 to 50, inclusive . . . . . . . . . 4 51 to 100, inclusive . . . . . . . . . 5 101 to 200, inclusive . . . . . . . . 8 201 to 300, inclusive . . . . . . . . 11 301 to 400, inclusive . . . . . . . . 13 401 to 500, inclusive . . . . . . . . 14 501 to 600, inclusive . . . . . . . . 16
For each additional 50 cases or fraction thereof, in excess of 600 cases, one additional case shall be included in the sample.
B. Terms used in this part that are defined in the United States standards for quality of individual shell eggs have the same meaning in this part as in those standards.
C. Aggregate tolerances are permitted within each grade only as an allowance for variable efficiency and interpretation of graders, normal changes under favorable conditions during reasonable periods between grading, and reasonable variation of graders' interpretation.
D. Substitution of higher qualities for the lower qualities specified is permitted.
E. The percentage requirements for grades as set forth in 14 and 15 are applicable.
F. "No grade" means eggs of possible edible quality that fail to meet the requirements of an official U.S. Grade or that have been contaminated by smoke, chemicals, or other foreign material which has seriously affected the character, appearance, or flavor of the eggs.
G. U.S. Grade AA.
1. U.S. Consumer Grade AA (at origin) shall consist of eggs which are 87 percent AA quality. The maximum tolerance of 13 percent which may be below AA quality may consist of A or B quality in any combination, except that within the tolerance for B quality not more than 1 percent may be B quality due to air cells over 3/8 inch, blood spots (aggregating not more than 1/8 inch in diameter), or serious yolk defects. Not more than 5 percent (7 percent for Jumbo size) Checks are permitted and not more than 0.50 percent Leakers, Dirties, or Loss (due to meat or blood spots) in any combination, except that such Loss may not exceed 0.30 percent. Other types of Loss are not permitted.
2. U.S. Consumer Grade AA (destination) shall consist of eggs which are at least 72 percent AA quality. The remaining tolerance of 28 percent shall consist of at least 10 percent A quality and the remainder shall be B quality except that within the tolerance for B quality not more than 1 percent may be B quality due to air cells over 3/8 inch, blood spots (aggregating not more than 1/8 inch in diameter), or serious yolk defects. Not more than 7 percent (9 percent for Jumbo size) Checks are permitted and not more than 1 percent Leakers, Dirties, or Loss (due to meat or blood spots) in any combination, except that such Loss may not exceed 0.30 percent. Other types of Loss are not permitted.
H. U.S. Grade A.
1. U.S. Consumer Grade A (at origin) shall consist of eggs which are 87 percent A quality or better. Within the maximum tolerance of 13 percent which may be below A quality, not more than 1 percent may be B quality due to air cells over 3/8 inch, blood spots (aggregating not more than 1/8 inch in diameter), or serious yolk defects. Not more than 5 percent (7 percent for Jumbo size) Checks are permitted and not more than 0.50 percent Leakers, Dirties, or Loss (due to meat or blood spots) in any combination except that such Loss may not exceed 0.30 percent. Other types of Loss are not permitted.
2. U.S. Consumer Grade A (destination) shall consist of eggs which are 82 percent A quality or better. Within the maximum tolerance of 18 percent which may be below A quality, not more than 1 percent may be B quality due to air cells over 3/8 inch, blood spots (aggregating not more than 1/8 inch in diameter), or serious yolk defects. Not more than 7 percent (9 percent for Jumbo size) Checks are permitted and not more than 1 percent Leakers, Dirties, or Loss (due to meat or blood spots) in any combination, except that such Loss may not exceed 0.30 percent. Other types of Loss are not permitted.
I. U.S. Grade B.
1. U.S. Consumer Grade B (at origin) shall consist of eggs which are at least 90 percent B quality or better, not more than 10 percent may be Checks and not more than 0.50 percent Leakers, Dirties, or Loss (due to meat or blood spots) in any combination, except that such Loss may not exceed 0.30 percent. Other types of Loss are not permitted.
2. U.S. Consumer Grade B (destination) shall consist of eggs which are 90 percent B quality or better, not more than 10 percent may be Checks and not more than 1 percent Leakers, Dirties, or Loss (due to meat or blood spots) in any combination, except that such Loss may not exceed 0.30 percent. Other types of Loss are not permitted.
J. Additional Tolerances - In Lots of Two or More Cases:
1. For Grade AA - No individual case may exceed 10 percent less AA quality eggs than the minimum permitted for the lot average.
2. For Grade A - No individual case may exceed 10 percent less A quality eggs than the minimum permitted for the lot average.
3. For Grade B - No individual case may exceed 10 percent less B quality eggs than the minimum permitted for the lot average.
4. For Grades AA, A, and B, no lot shall be rejected or downgraded due to the quality of a single egg except for Loss other than blood or meat spots.
K. Summary of Grades.
The summary of Utah Consumer Grades for Shell Eggs follows as Table I and II of this section.
Utah Consumer Quality Tolerance Permitted(2) Grade (Origin) Required(1) Percent Quality Grade AA 87 percent AA Up to 13 A or B(5) Not over 5 Checks(6) Grade A 87 percent A Up to 13 B(5) or Better Not over 5 Checks(6) Grade B 90 percent B Not over 10 Checks or Better Utah Consumer Quality Tolerance Permitted(3) Grade Required(1) Percent Quality (Destination) Grade AA 72 Percent AA Up to 28(4) A or B(5) Not over 7 Checks(6) Grade A 82 percent A Up to 18 B(5) or Better Not over 7 Checks(6) Grade B 90 Percent B Up to 10 Checks or Better (1) In lots of two or more cases, see Table II of this section for tolerance for an individual case or carton within a lot. (2) For the U.S. Consumer grades (at origin), a tolerance of 0.50 percent Leakers, Dirties or Loss (due to meat or blood spots) in any combination is permitted except that such Loss may not exceed 0.30 percent. Other types of Loss are not permitted. (3) For the U.S. Consumer grades (destination), a tolerance of 1 percent Leakers, Dirties, or Loss (due to meat of blood spots) in any combination is permitted, except that such Loss may not exceed 0.30 percent. Other types of Loss are not permitted. (4) For U.S. Grade AA at destination, at least 10 percent must be A quality or better. (5) For U.S. Grade AA and A at origin and destination within the tolerances permitted for B quality, not more than 1 percent may be B quality due to air cells over 3/8 inch, blood spots (aggregating not more than 1/8 inch in diameter), or serious yolk defects. (6) For U.S. Grades AA and A Jumbo size eggs, the tolerance for Checks at origin and destination is 7 percent and 9 percent, respectively.
Utah Consumer Case Quality Origin Destination Grade (percent) (percent) Grade AA AA (min) 77 62 A or B 13 28 Check (max) 10 10 Grade A A (min) 77 72 B 13 18 Check (max) 10 10 Grade B B (min) 80 80 Check (max) 20 20
L. Weight Classes.
1. The weight classes for Utah Consumer Grades for Shell Eggs shall be as indicated in Table I of this section and shall apply to all consumer grades.
Size or Minimum Minimum Minimum Weight Net Weight Net Weight Weight for Class per Dozen per 30 Dozen Individual At Rate Per Eggs Dozen Ounces Pounds Ounces Jumbo 30 56 29 Extra Large 27 50-1/2 26 Large 24 45 23 Medium 21 39-1/2 20 Small 18 34 17 PeeWee 15 38 --
2. A lot average tolerance of 3.3 percent for individual eggs in the next lower weight class is permitted as long as no individual case within the lot exceeds 5 percent.
Quality AA Quality A Quality B Quality Shell Clean Clean Clean; to Slight Clean; to Stained. Unbroken Unbroken Unbroken. Practically Practically May be Normal Normal Abnormal Air Cell 1/8 inch over 3/16 3/8 inch or less inch or less or less in depth in depth in depth Practically Practically May be free regular regular or bubbly White Clear Clear Clear Firm May be May be reasonably weak firm Yolk Outline Outline Outline slightly may be plainly defined. fairly well visible. defined. Practically Practically May be free from free from enlarged and defects. defects. flattened. May show May show clear clearly visible germ development but not blood due to such development. May show other serious defects. Small blood spots or meat spots (aggregating not more than 1/8 inch in diameter may be present.) *If they are small (aggregating not more than 1/8 inch in diameter).
For eggs with dirty or broken shells, the standards of quality provide three additional qualities. These are:
Dirty Check Leaker Unbroken. Checked or Broken so May be cracked but contents are dirty. no leaking. leaking.
R70-410-14 Cartons.
It shall be unlawful for any person to sell or offer for sale eggs in a carton or container on which there is evidence of adhering filth or contamination on the inside or outside of such carton; or in any used carton on which there is printed, other than the person so selling such eggs, or to sell or offer for sale any eggs that are not edible.
R70-410-15 Packaging Requirements.
The current Fair Packaging and Labeling Act requirements are applicable in labeling Shell Eggs. Eggs offered or exposed for sale for human consumption shall bear on every box, carton, or other container, suitable, plainly readable signs, labels, placards, upon which are plainly displayed with the eggs, the grade and size or weight class as is provided in the standards adopted by the Utah Commissioner of Agriculture and Food. Said grade and size class shall also be written upon the invoice of the wholesaler or dealer when sold by him to the retailer. Any advertisement or representation of eggs for sale shall plainly and conspicuously indicate the correct grade and weight. All such representations of the grade or quality and size or weight class shall be given in the full, correct and unabbreviated designation for size and quality of eggs according to the standards prescribed by the Commissioner of Agriculture and Food, and shall include the word "grade" along with the designations of quality and weight; such as "Grade A Large". Any advertisement or statement of grade of eggs shall be of such style and arrangement as to be plainly legible and readable under ordinary and usual conditions of sale.
R70-410-16 Nomenclature.
"Fresh," "country," "hennery," "ranch," or words of similar import shall not be deemed to be a substitute for grade designation. Eggs below the quality of Grade A shall not be represented as fresh eggs.
R70-410-17 Placement Requirements.
Statements of grade shall in no way be obscured by objects or designs placed in such a manner as to hide or interfere with readability.
R70-410-18 Label Requirement for Designations of Size and Quality.
Designations of size and quality required by these rules and by Section 4-4-4 shall be plainly and conspicuously placed in bold-faced, Gothic type letters not less than one inch in height on the outside top face of each container holding less than 15 dozen or more eggs and not less than one inch in height on one outside plainly visible surface of any other container holding 15 dozen or more eggs.
R70-410-19 Handling and Disposition of Restricted Eggs.
Restricted eggs shall be disposed of by one of the following methods at point and time of segregation:
A. Checks and dirties must be shipped to an official egg breaking plant for further processing to egg products. Dirties may be shipped to a shell egg plant for cleaning. Checks and dirties may not be sold to restaurants, bakeries and food manufacturers, not to consumers, unless such sales are specifically exempted by Section 15 of the Federal Egg Products Inspection Act and not prohibited by State Law.
B. Leakers, loss and inedible eggs must be destroyed for human food purposes at the grading station or point of segregation by one of the methods listed below:
1. Discarded and intermingled with refuse such as shells, papers, trash, etc.
2. Processed into an industrial product or animal food at the grading station.
3. Denatured or decharacterized with an approved denaturant. (Such product shipped under government supervision and received under government supervision at a plant making industrial products or animal food need not be denatured or decharacterized prior to shipment.)
4. Leakers, loss and inedible eggs may be shipped in shell form provided they are properly labeled and denatured by adding FD and C color to the shell or by applying a substance that will penetrate the shell and decharacterize the egg meat.
C. Incubator rejects (eggs which have been subjected to incubation) may not be moved in shell form and must be crushed and denatured or decharacterized at point and time of removal from incubation.
D. Blood type loss which has not diffused into the albumen may be moved to an official egg products plant in shell form without adding FD and C color to the shell provided they are properly labeled and moved directly to the egg products plant.
E. Containers used for eggs not intended for human consumption must be labeled with the word "inedible" on the outside of the container.
F. Other methods of disposition may be used only when approved by the Commissioner.
R70-410-20 Minimum Facility and Operating Requirements For Shell Egg Grading and Packing Plants.
A. General Requirements.
1. Building shall be of sound construction so as to prevent, insofar as practical, the entrance or harboring of vermin.
2. Grading and packing room shall be of sufficient size to permit installation of necessary equipment and the conduct of grading and packing in a sanitary manner. These rooms shall be kept reasonably clean during grading and packing operations and shall be thoroughly cleaned at the end of each operating day.
3. Adequate lavatory and toilet accommodations shall be provided; and toilet and locker rooms shall be kept in a clean and sanitary condition.
B. Grading Room Requirements. The grading room shall be adequately darkened to make possible accurate quality determination of the candled appearance of eggs.
1. There shall be no crossbeams of light, and light reflection from candling light shall be kept at a minimum.
2. Candling benches shall be constructed so as to permit cleaning and provide ample shelf space for convenient placement of the different grades to be packed.
3. The candling lights shall be capable of delivering reasonably uniform intensity of light at the candling aperture to facilitate accurate quality determination; and the lights shall provide ample case light for detection of stained and dirty shells and the condition of the packing material.
4. Individual egg scales shall be provided to check accuracy of weight classing.
5. Weighing equipment, whether manual or automatic, shall be kept reasonably clean and shall be capable of ready adjustments.
6. Adequate ventilation shall be provided.
R70-410-21 Processors.
A. Cooler rooms shall be provided and shall have refrigeration facilities capable of reducing within 24 hours and holding the maximum volume of eggs handled to 50 degrees F, if eggs are to be held not longer than one week. If eggs are held for longer periods than one week, refrigeration facilities sufficient to hold the eggs at 45 degrees F or below are required.
B. Cooler rooms shall be free from objectionable odors and from mold, and shall be maintained in a sanitary condition.
R70-410-22 Shell Egg Treating Operations.
Shell egg treating (oil processing) operations shall be conducted in a manner as will avoid contamination of the product and maximize conservation of its quality.
A. Oil having any off odor, or that is obviously contaminated, shall not be used in shell egg treatment.
B. Any shell eggs that are treated or sprayed shall be done with chemicals approved by the Utah Department of Agriculture and Food.
C. Any shell product used for treating or spraying eggs shall be clean and maintained in a sanitary condition.
D. Eggs with apparent moisture on the shell shall not be shell treated.
E. The processing oil shall always be warmer than the eggs.
F. Shell egg oil processing equipment shall be washed, rinsed, and treated with a bactericidal agent each time the oil is removed. It is preferable to filter and heat treat processing oil, and clean processing equipment daily when in use.
R70-410-23 Shell Egg Cleaning Operations.
A. Shell egg cleaning and equipment shall be kept in good repair and shall be cleaned after each day's use or more frequently if necessary.
B. The wash water temperature shall always be at least 20 degrees F. warmer that the eggs.
C. The wash water shall be replaced frequently and the detergent and sanitizer shall be kept at an effective level at all times.
D. Washed eggs shall be dry before casing.
R70-410-24 Retail Establishments.
A. All shell eggs received at retail outlets shall be placed in storage or in display cases immediately upon receipt and held at a temperature of 45 degrees F or lower. Storage facilities may be cabinet type or walk-in type coolers which permit free circulation of air and shall be equipped with an accurate thermometer indicating a representative air temperature.
B. All eggs in a retail outlet shall be held, stored and displayed under good sanitary conditions to avoid any contamination of the product.
C. All retail outlets shall employ the first-in first-out basis of inventory control.
R70-410-25 Ungraded Eggs.
A. The term "Ungraded Eggs" may not be used except for eggs sold at the farm where they are produced.
B. All ungraded eggs purchased by a retailer direct from a producer and sold by said retailer to the consumer from his establishment shall first be candled and must be graded into Utah consumer grades as established by the Utah Department of Agriculture and Food.
R70-410-26 Sale of Loose or Uncartoned Eggs.
All eggs sold or offered for sale as "loose eggs" or "uncartoned eggs" shall have a sign, placard, poster or other labeling device of adequate dimensions placed in a prominent and conspicuous position on the container in which the eggs are being offered for sale, showing the proper grade and weight designation, the name and address of the candler or the firm candling the eggs. Such grade and weight designation shall be in letters at least one inch in height.
R70-410-27 Check Quality Eggs.
Check quality eggs may be sold at the point of production or packing directly to a household consumer exclusively for use by such consumer and members of his household and his nonpaying guests and employees.
A. The eggs shall not consist of any leakers or dirties.
B. There shall appear on the package or on a placard that can easily be seen by the purchaser a statement "It is recommended check eggs be thoroughly cooked before consuming", or a similar statement approved by the Commissioner of Agriculture and Food.
C. Check eggs are to be labeled with the date the eggs were produced.
R70-410-28 False or Misleading Labels or Containers.
A. No person shall use any device, mark, certificate or simulation thereof to detach, deface or destroy any device or mark used by another firm.
B. No labeling or container shall be used for shell eggs if it is false or misleading.
R70-410-29 Registered Brands.
A. Every egg dealer shall register with the Department each brand name which is intended for use by the dealer on a master container of eggs, other than a container made of corrugated fiber.
B. It is unlawful for a brand registrant or his authorized agent or employees to pack eggs into a master container which does not bear the registrant's brand or to transport or sell eggs in such container.
C. Any person who, without prior authorization, acquires possession of a master container which bears a brand belonging to someone else shall, at his own expense, return such container to the registered owner within 30 days.
[Indexing]
KEY: food inspection
April 15, 1997
[Editor's note: Below are references
to the Utah Code that are listed by the
agency making this rule as authority
for the rule.]
4-4-2
Notice of Continuation February 18, 1997
