302 KAR 10:070. Consumer grade quality standards.

 

RELATES TO: KRS 260.620, 7 C.F.R. 56, 57, 70

STATUTORY AUTHORITY: KRS 260.620

NECESSITY, FUNCTION, AND CONFORMITY: KRS 260.620 requires the department to establish standards governing eggs offered for sale as graded eggs. This administrative regulation establishes the consumer grade quality standards for individual eggs to conform to the requirements established in 7 CFR 56.200 through 56.209.

 

Section 1. An individual egg that is offered for sale in Kentucky as a graded egg shall be classified as Kentucky consumer grade AA, A, or B, in accordance with the consumer grade quality standards established in this section.

(1) For an egg to be graded AA, the following requirements shall be met:

(a) The shell shall be:

1. Clean;

2. Unbroken; and

3. Practically normal;

(b) The air cell:

1. Shall not exceed one-eighth (1/8) inch in depth;

2. May show unlimited movement; and

3. May be free or bubbly;

(c) The white shall be clear and firm so that the yolk outline is only slightly defined if the egg is twirled before the candling light; and

(d) The yolk shall be practically free from an apparent defect.

(2) For an egg to be graded A, the following requirements shall be met:

(a) The shell shall be:

1. Clean;

2. Unbroken; and

3. Practically normal;

(b) The air cell:

1. Shall not exceed 3/16 inch in depth;

2. May show unlimited movement; and

3. May be free or bubbly;

(c) The white shall be clear and reasonably firm so that the yolk outline is fairly well defined if the egg is twirled before the candling light; and

(d) The yolk shall be practically free from an apparent defect.

(3) For an egg to be graded B, the following requirements shall be met:

(a) The shell:

1. Shall be unbroken;

2. May be slightly abnormal; and

3. May show a slight stain as follows:

a. 1/32 of the shell surface may be slightly stained if the stains are localized; and

b. 1/16 of the shell surface may be stained if the stains are scattered;

4. Shall not have adhering dirt or prominent stains;

(b) The air cell:

1. Shall not exceed three-eighths (3/8) inch in depth;

2. May show unlimited movement; and

3. May be free or bubbly;

(c) The white may be weak and watery so that the yolk outline is well defined if the egg is twirled before the candling light;

(d) The yolk:

1. May appear dark, slightly enlarged or flattened;

2. May show clearly visible germ development, but shall not show blood due to that development; and

3. May show other serious defects that do not render the egg inedible; and

(e) Small blood spots or meat spots that may be present shall not aggregate more than one-eighth (1/8) inch in diameter. (Agr: Egg-Sq20; 1 Ky.R. 736; eff. 5-14-75; Am. 24 Ky.R. 1764; 2115; eff. 4-13-98.)