CHAPTER 12:26:12
EGG CLEANING AND OIL TREATING
Section
12:26:12:01 Egg cleaning.
12:26:12:02 Oil treating procedures.
12:26:12:01. Egg cleaning. Eggs which require cleaning may be cleaned by either manual or mechanical means. The use of continuous, inline washers shall meet the following requirements:
(1) Continuous washers shall have a complete water change at least once during each eight-hour shift and at the end of each eight-hour shift, or more frequently if necessary;
(2) The temperature of the wash water shall be maintained at a minimum of 90 degrees Fahrenheit and shall be at least 20-degrees Fahrenheit warmer than the temperature of the eggs to be washed. The 20 degree differential shall be maintained throughout the cleaning cycle. Prewetting by submersion may not exceed five minutes;
(3) During any rest period, eggs shall be removed from the washing and rinsing area of the egg washer and from the scanning area when there is a buildup of heat;
(4) Only approved washing and sanitizing compounds included in the List of Proprietary Substances and Nonfood Compounds, 1990, United States department of agriculture publication number 1419, approved for United States department of agriculture inspection and grading programs, may be used in accordance with the purpose and directions stated on the label of the product. The use of metered equipment for dispensing the compounds into solution is recommended;
(5) The entire shell egg washing and drying operation shall be continuous and shall be completed as rapidly as possible;
(6) Only potable water may be used to wash eggs;
(7) Potable water or rinse water overflow shall be added continuously to recirculated wash water for inline washers to provide a continuous overflow. If the equipment, other than inline washers, has no continuous intake and overflow, the wash water shall be replaced when contaminated;
(8) All washed eggs shall be spray-rinsed with warm, potable water which contains at least 50 parts per million and no more than 200 parts per million of a chlorine sanitizing compound;
(9) Washed eggs shall be dry before placing in cartons or cases.
Source: 2 SDR 7, effective August 4, 1975; 12 SDR 128, 12 SDR 154, effective July 1, 1986; 17 SDR 122, effective February 24, 1991.
General Authority:SDCL 39-11-7.
Law Implemented:SDCL 39-11-7.
Reference: List of Proprietary Substances and Nonfood Compounds, 1990, United States Department of Agriculture, Food Safety and Inspection Service, publication number 1419. Copies may be obtained from the U.S. Government Printing Office, Washington, DC 20401. Cost per copy is $15.
12:26:12:02. Oil treating procedures. Eggs may be treated by oil dipping, oil spraying, or oil emulsion spraying, but the methods used may not cause objectionable cloudiness in the whites. Oil treating and cleaning operations shall comply with the following sanitary requirements:
(1) Eggs with excess moisture on the shell shall not be oiled;
(2) Oil having an off odor or oil that is obviously contaminated shall not be used;
(3) Shell egg processing equipment shall be washed, rinsed, and treated with a bactericidal agent daily during processing;
(4) Protection against dust and dirt shall be provided when the equipment is not in use; and
(5) Only cleaning and sanitizing compounds included in the List of Proprietary Substances and Nonfood Compounds, 1990, United States department of agriculture, publication number 1419, approved for United States department of agriculture inspection and grading programs, may be used.
Source: 2 SDR 7, effective August 4, 1975; 12 SDR 102, effective December 25, 1985; 12 SDR 128, 12 SDR 154, effective July 1, 1986; 17 SDR 122, effective February 24, 1991.
General Authority:SDCL 39-11-7.
Law Implemented:SDCL 39-11-7.
Reference: List of Proprietary Substances and Nonfood Compounds, 1990, United States Department of Agriculture, Food Safety and Inspection Service, publication number 1419. Copies may be obtained from the U.S. Government Printing Office, Washington, DC 20401. Cost per copy is $15.
