Guidelines for Small Egg Producers

Egg safety on the farm

1. Use chicks from a certified source (National Poultry Improvement Plan Salmonella enteritidis monitored, Salmonella pullorum free) or contact MDA’s Animal Health Section (410-841-5810) for testing. 
2. Raise chickens isolated from all other poultry. 
3. Use feed from a reliable source; crumbles or pellets are heat treated and less likely to be contaminated. 
4. Use good sanitation practices: 
   1. Keep litter and nest boxes dry, change nest litter weekly, 
   2. Use potable water and keep water and drinkers clean, 
   3. Keep feed dry and feeders clean, 
   4. Control rodents, flies and beetles, 
   5. Keep wild birds, pets and predators away from the chicken pen, 
   6. Don't use unsanitized equipment from other farms, 
   7. Clean and sanitize all equipment and the coop between flocks. 
5. Use pest control compounds and sanitizers in compliance with label instructions, and only if approved for use in poultry houses and around laying flocks.
6. Use only approved flock medications under veterinary supervision. Do not use eggs during the withdrawal period.
7. Maintain flock health and consult with a veterinarian on good health management practices. 
8. Collect eggs at least twice daily.

Safe egg handling after collection 

1. Use only clean eggs. Don't use floor eggs. 
2. Lightly soiled eggs may be used for sale only if: 
   1. Eggs are either lightly sanded to remove small areas of dirt, or 
   2. Eggs are carefully washed in potable water 20°F warmer than the egg temperature and at least 90°F, using only detergents* approved for egg washing. 
3. Place eggs in suspended colander and wash without submersing them in the wash solution. Use a sanitizing rinse ** after washing. Eggs must be dried immediately afterwards. Sanded eggs must not be washed. 
   ** bleach solution made of 2 oz of household bleach (5% sodium hypochlorite) in 1 gallon of water may be used. 
4. Place eggs in clean, new cardboard boxes and store eggs at or below 45°F.  
5. Sell only eggs of Grade A quality or better. 
6. Shelf life of eggs is 30 to 40 days from lay if handled this way and stored under refrigeration. 
7. Keep eggs refrigerated at all times; use a cooler that plugs into a cigarette lighter or use refreezable cool packs for farmer markets, fairs etc. Don't use ice – eggs that sit in water can be contaminated with bacteria. Eggs should stay dry. 

If you're selling eggs

1. All producer/packers of shell eggs must register with the Maryland Department of Agriculture (MDA) annually. Layer premises are subject to random testing by MDA to monitor for salmonella of public health concern.  
2. The principal display panel is the top and the information panel is any side of the carton. Cartons of eggs are required to be labeled with the word grade followed by the grade (A or AA) with minimum lettering height of ¼” on the principal display panel, the size (Jumbo, Extra Large, Large, Medium, Small or PeeWee) with a minimum lettering height of ¼” on the principal display panel, the FDA required safe handling statement on the outside of the carton, the packer or distributor name and address (city, state and zip if in phone book, complete address if not in phone book) with a minimum lettering height of 1/16” on the principal display or information panel, lot number (should identify the flock - if you only have one flock "Lot 1" is acceptable) with a minimum lettering height of 1/16” on the principal display or information panel, registration number of the packer (MDA FQAP issued number) with a minimum lettering height of 1/16” on the principal display or information panel, quantity or net weight of eggs with a minimum lettering height of 3/16” on the principal display panel, and the identity of the product as eggs with a minimum lettering height of ¼” on the principal display panel. Many office supply stores can make an inexpensive stamp with this information. 
3. Reuse of cartons is strongly discouraged as it can result in contamination of the eggs. The use of dirty cartons is prohibited.  Clean cartons that are reused must bear only the correct information. All other markings must be obliterated (Ex. USDA Grade Shield; name, address or registration number of previous distributor/packer; specialty egg status such as organic, omega 3, cage free, pastured, etc. unless the producer has documentation they meet the standards for the labeling). 
4. All eggs must meet the standards for the grade and size for which they are labeled. Grade AA and Grade A are the only consumer grades permitted to be sold in Maryland. The sale of cracked and dirty eggs (producers should contact MDA for information on proper washing to prevent contamination) is restricted by law. Eggs cannot be sold as ungraded and/or mixed size. 
5. Eggs must be held at 45°F or below ambient temperature. Freezer packs or mechanical refrigeration may be used.  Direct contact with water, ice or conditions that cause eggs to sweat is prohibited.  Eggs on display that are not held at 45°F or below must be clearly labeled as A Display Only - Not for Consumption.@ Unrefrigerated hatching eggs must be clearly labeled “Not for Human Consumption” and cannot bear any of labeling indicating they meet the standards for human consumption. 
6. Producers registered with the MDA are not required to obtain licenses from State or Local Health Departments to sell/transport their own eggs at a farmer’s market, to restaurants or other retailers (e.g. Food Service license, Mobile Farmers Market license, On Farm Home Processing license). Producers are not required to have invoices or equivalent records at Farmers Markets, however, they are required to provide invoices with their name and address, the buyer’s name and address, grade, size, quantity and date of delivery when selling to restaurants or retailers.