Selling Eggs at an Indiana Farm Market. Mark Straw Indiana State Egg Board 2/19/2016

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1 Selling Eggs at an Indiana Farm Market Mark Straw Indiana State Egg Board 2/19/2016

2 What is an EGG? Eggs from the Domestic Chicken Regulated by the Indiana State Egg Board Eggs from other Avian Species (duck, goose, guinea, quail, ratites or turkey Regulated by Indiana State Department of Health

3 Anyone selling shell eggs in Indiana from the domestic chicken destined for the consumer must be licensed with the Indiana State Egg Board. Only Exemption is for eggs being sold to the end consumer on the premise where they were produced

4 Federal Regulations on Shell Eggs USDA/AMS Egg Products Inspection Act: (7 CFR 57) Shell Egg Surveillance functions All Producer packers must be licensed and inspected at least quarterly ** Producer packers with fewer than 3000 layers are exempt from licensing. Any party engaged in the sorting of eggs into their various qualities, either mechanically or by other means for the ultimate consumer must be registered as a Grading Station FDA/CFSAN SE Egg Rule (21 CFR 118) Production focused regulation to reduce the risk of Salmonella Enteriditis in shell eggs. Requires: 1) SE monitored Pullets, 2) Biosecurity Plan, 3) Rodent and Pest Control Program, 4) Refrigeration w/in 36 hours of lay, 5) Cleaning and disinfection procedures Producers with fewer than 3000 layers are exempt.

5 State Agencies Regulating Eggs Indiana State Egg Board: Regulates the sell and commerce of shell eggs from the domestic chicken Licensing of wholesalers Licensing of retailers Compliance Inspection program State and Local Health Department: (Food Code) Eggs are defined as a potentially hazardous food item Eggs sold in retail must be from an approved source Retail Food Establishment Permits State Police/Vehicle Enforcement Transportation temperatures

6 Licensing Guideline for the Sell of Eggs in Indiana Retail Permits Shell eggs from the Domestic Chicken Only Retailer: any person who sells eggs for human consumption and not for resale. Farmers Market Retailer: any producer who sells eggs directly to the consumer, which they produced, at a farm market. Wholesaler: a) any person who buys eggs for resale to: b) any producer who sells or delivers eggs to: retailers, hotels, restaurants, hospitals, nursing homes, schools, or federal or state institutions c) operators of multiple unit retail outlets engaged in the distribution of eggs to their own retail units Farm Exemption: no license required if you retail at the location where eggs are produced (All Permits are annual from July 1 June 30) Combination Permit Wholesale Permits Farmers Market Permit $20 Retail:(based on sales volume) < 5 cases/wk $ cases/wk $50 > 50 cases/wk $100 Case = 30 dozen Revised: 5/01/2011 Farmer Market Retailer/Wholesaler $50 A Farmers Market Retailer may retail and wholesale < 5 cases/wk with same report requirements as a regular $50 wholesale permit (must be your own production) Indiana State Egg Board < 5 cases/wk $50 (annual fee; no deposit; no quarterly payments; semi annual volume report) cases/wk $90 > cases/wk $120 > cases/wk $150 > 1000 cases/wk $200 (requires deposit, quarterly volume reports and payment of $.11/case distributed)

7 Farm Market Retail License: A Farm Market retail license from ISEB will allow you to sell chicken eggs at any farm market in the state of Indiana. Eggs must be from your own production. Limited to < 5 cases/week, (150 dozen/week) Selling more than 5 cases/wk or marketing another producers eggs makes you a regular retailer.

8 What if a restaurant buys from the farm market? You need to be a wholesaler! If you sell eggs to someone who is going to resell them to a consumer, you must be registered as a wholesaler. If the eggs are from only your production and you distribute fewer than 5-30 dz. Cases/week, you may wholesale under the farm market retail/wholesale combination permit. If you are selling eggs that you purchased or eggs not from your production, then you must register as a regular wholesaler.

9 Indiana Code IC (i) An individual vendor of a farmer's market or roadside stand that sells eggs that meet the requirements under IC is not considered to be a food establishment and is exempt from the requirements of this title that apply to a food establishment relating to the sale of eggs.

10 Indiana Code IC (b) Notwithstanding any other law, a local unit of government (as defined in IC ) may not by ordinance or resolution require any licensure, certification, or inspection of foods or food products of a farmer or bona fide egg producer acting under this section.

11 Any Questions on Licensing?

12 The Inspection Process Do you see any issues?

13 Eggs: Indiana Farm Markets 30 of 47 vendors had eggs available for purchase Storage: 4 of 30 no ice in coolers 3 of 26 with loose ice, 23 with ice packs or frozen containers 1 in 5 coolers were at or below 45 degrees F ambient temperature Packaging: 45% new cartons/55% used Labeling compliance 50% (missing information) Often missed packing info on the end (foam/etched cartons) ISEB: September 2014

14 Eggs: Indiana Farm Markets 30 of 47 vendors had eggs available for purchase Processing/Handling: Wash Methods (Many prefer not to wash to save bloom) Soaking 7 Running water 18 (air in bucket, dishwasher) Wipe with damp cloth 5 Collect daily or more often 90 % indicate they refrigerate within 12 hours with other 10 % within 24 hours ISEB: September 2014

15 Cooler temperature w/ corresponding egg temperature NO - ICE 30 Display Temp. Required Egg Temp ISEB: September 2014 Outside temp range: degrees F

16 Preparing the Shell Egg for the Packaging Consumer The reuse of cartons is legal New cartons are strongly recommended, Why? If you reuse cartons: Remove/cover all information on previous packer and or supplier Be sure to apply your information and all labeling requirements to the packaging. If they have any egg residue or foreign material, do not use them

17

18 Labeling (state requirements) Grade Size Safe handling instructions Date of pack Expiration date Grade AA 15 days Grade A, 30 days Packer Identification

19 Labeling Grade and Size The grade and size on the carton indicates a minimum value. If your eggs were labeled and sold as Grade B medium and contained Grade A Large you are OK. If eggs were labeled and sold as Grade A large and the eggs were Grade B medium, they are out of compliance with the law.

20 All eggs sold to the consumer must be Grade B or better. Grade B 90% B or better quality No more than 10% checks No more than 1 % dirty, loss and leakers No more than.3 % loss from blood or meat spots

21 Dirt shell that is unbroken and that has dirt or foreign material adhering to its surface or stains covering more than 1/32 of the shell. Leaker an individual egg that has a crack or break in the shell and shell membrane to the extent that the egg contents are exuding or free to exude through the shell. Check an individual egg that has a broken shell or crack in the shell but with the shell membrane intact

22 Labeling: Safe Handling Instructions SAFE HANDLING INSTRUCTIONS: To prevent illness from bacteria: Keep eggs refrigerated, cook eggs until yolks are firm, and cook foods containing eggs thoroughly

23 Labeling (state requirements) Grade Size Safe handling instructions Date of pack Expiration date (state specific) Grade AA 15 days Grade A, 30 days Best By Dates (no more than 45 d) Packer Identification

24 Packed 9/24, Sell-BY 10/23 Sparboe Farms, Litchfield, MN

25 Preparing the shell egg for the Refrigeration Prepackaging consumer FDA requirement to be stored at 45 o F within 36 hours of lay, but you are exempt. Storage (packed) 45 o F ambient temperature away from other food items preferably in a separate refrigerator Away from products that may give an off flavor, seafood Transportation 45 o F ambient temperature ISEB does not require mechanical refrigeration as long as the ambient temperature is maintained. MUST BE REFRIGERATED UNTIL DELIVERED TO CONSUMER

26 Eggs other than Chicken? To retail at Farmers Market, contact your local Health Department To wholesale, contact the Indiana State Department of Health, Food Protection Program Eggs are a potentially hazardous food item and will require a retail food establishment permit and all applicable sanitation and temperature requirements at point of sale.

27 Questions ISEB contact Office: (765) web:

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