Selling Fresh Shell Eggs

The sale of raw shell eggs sold from your property, at Certified Farmer's Market, grocery stores, restaurants and institutions are covered by this fact sheet. California Department of Food & Agriculture (CDFA) administers this program. 

1. Eggs must be from hens under your ownership and care.
   
2. Complete an Egg Handlers Registration - no exceptions! Everyone selling shell eggs must register. NOTE: as of 1/2019, all species of fowl must register.
   - Registration fee: $75
   - Annual renewal fee: $50
   Business type:
   - Producers raise the layers and collect the eggs
   - Packers package the eggs for sale
   - Producer/Packers do both - most small farms are this type
3. California Shell Egg Food Safety Regulation Guidance 
4. If you will be selling at a Certified Farmers Market, you will also need to complete a Certified Producers Certificate Application.

Visit CDFA's Small Producer Outreach Program page for upcoming workshops. COVID update: CDFA will be offering Zoom classes in the future.

Egg Grade Standards

Grade AA:  The shell must be clean and unbroken.  The air cell is limited to 1/8 inch depth at original and 3/16 inch at destination.  The white must be clear and the yolk practically free of apparent defects.

Grade A:  The shell must be clean and unbroken.  The air cell is limited to 3/16 inch depth at original and 1/4 inch at destination.  The white must be clear and the yolk practically free of apparent defects.

Grade B: The shell must be clean and unbroken and may have unlimited slight stains (but not dirt clinging to shell).  The air cell may not exceed 3/8 inch.  The white must be clear and the yolk practically free of apparent defects.  The white may be weak and watery and the yolk outline plainly visible the yolk may appear dark, enlarged and flattened.  It may show other serious defects which do not render the egg inedible.

More Information about Grading

The grade of a shell egg is determined by the size of the internal air-cell. As an egg ages, the liquid contents evaporate through its pores. The larger the air-cell is, the lower the grade of the egg. The outside appearance also factors into the grade of an egg. Eggs with moderate staining (but not adhering dirt) can be sold as grade "B." All other grades require a clean, unblemished shell appearance. Dirty eggs cannot be sold to consumers. The size of an egg is determined by its weight, in grams. A small egg must weight 40.16 grams or more, a jumbo egg must weigh 68.51 grams or more.

Egg Size Standards

Size tells you the minimum required weight of the smallest egg in the dozen. It does not refer to the dimensions of an egg or how big it looks. While some eggs in the carton may look slightly larger or smaller than the rest, it is the weight that determines the size indicated on the carton:

NOTE: If you are unsure of the size of your eggs, label them the smallest size.  For example, if you have at least medium sized eggs, label the carton as Medium.  It is acceptable to have larger sized eggs in the carton.

Egg Safety Final Rule

Egg production falls under the Food & Drug Administration's Egg Safety Final Rule to prevent foodborne illness due to the consumption of eggs contaminated with the bacterium Salmonella Enteritidis.

The Egg Safety Final Rule applies to operations that do not process their eggs with some type of treatment (e.g. pasteurization) and have 3,000+ laying hens and/or handle 12,000+ cases per year (1 case = 30 dozen).

• FDA Egg Rule at a Glance
• Guide: Prevention of Salmonella Enteritidis in Shell Eggs During Production, Transportation, and Storage
• PART 118—Production, Storage, and Transportation of Shell Eggs

Small scale operations are 'exempt' from the inspections, but they are not exempt from following guidelines for food safety. "Small scale" = <3,000 laying hens.

• Biosecurity to prevent the spread of disease
• Salmonella Prevention Measures by FDA (small producers are exempt, this is just for your information)

Temperature Control

The refrigeration regulations technically only apply to chicken eggs, however CDFA strongly encourages those who handle other eggs to follow the same refrigeration practices.

Per Cal Code (California Retail Food Code):

Raw shell eggs should be held at or below 45°F.

However, raw shell eggs may be stored and displayed without refrigeration if ALL of the following conditions are met:

1. The eggs were produced by poultry owned by the seller and collected on the seller's property.
2. The eggs are not placed in direct sunlight during storage or display.
3. Retail egg containers are prominently labeled "refrigerate after purchase" or the seller posts a conspicuous sign advising consumers that the eggs are to be refrigerated as soon as practical after purchase.
4. Retail egg containers are conspicuously identified as to the date of the pack.
5. The eggs have been cleaned and sanitized.
6. The eggs are not checked, cracked, or broken.
7. Any eggs that are stored and displayed at temperatures of 90°F or below and that are unsold after four days from the date of pack shall be stored and displayed at an ambient temperature of 45°F or below, diverted to pasteurization, or destroyed in a manner approved by the enforcement agency.
8. Any eggs that are stored and displayed at temperatures above 90°F that are unsold after four days from the date of pack shall be diverted to pasteurization or destroyed in a manner approved by the enforcement agency.

Getting Started in Business

There are many additional requirements for business operations. To get started, visit:

• Business Resources

Additional Resources

• UCCE Poultry resources for small-scale and commercial production operations and for back yard poultry enthusiasts.
  
  
• Small Flock Producers Workshop guide from CDFA
• Egg Safety & Quality Management Program California Department of Food & Agriculture
• Shell Egg Grades & Standards by USDA
• Pasture-Based Poultry by UCCE Foothill Farming with resources for both egg production and meat birds
• Pasture Poultry Workshop held Oct 2015 presentations
• Small and Backyard Flocks by eXtension all aspects of raising poultry
• American Pastured Poultry Producers Association

Collaboration

Specific information contained herein has been verified by CDFA and Sonoma County Agricultural Commissioner Office.