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AFRICAN STANDARD

CD-ARS1199

First Edition 2021

Edible hen eggs-in-shell — Specification and grading

Reference No. CD-ARS 1199:2021(E)ICS 67.120.30

© ARSO 2021

CD-ARS 1199:2021

ii © ARSO 2021 — All rights reserved

CD-ARS 1199:2021

Foreword............................................................................................................................................... iv

Introduction........................................................................................................................................... vi

1 Scope............................................................................................................................................ 1

2 Normative references.................................................................................................................... 1

3 Terms and definitions.................................................................................................................... 1

4 Quality requirements.....................................................................................................................6

4.1 Classification............................................................................................................................... 7

4.1.1 Class A............................................................................................................................. 7

4.1.2 Class B............................................................................................................................. 8

4.2 Minimum requirements.........................................................................................................9

5 Weight........................................................................................................................................... 9

6 Processing.................................................................................................................................. 10

7 Production history....................................................................................................................... 10

7.1 Traceability......................................................................................................................... 10

7.2 Production system..............................................................................................................10

7.3 Feeding system.................................................................................................................. 11

8 Product marking.......................................................................................................................... 11

8.1 Marking of eggs.................................................................................................................. 11

8.2 Information on transport packaging....................................................................................12

8.3 Information on consumer packs..........................................................................................12

9 Tolerances.................................................................................................................................. 13

9.1 Quality tolerances...............................................................................................................13

9.2 Weight tolerances...............................................................................................................14

9.3 Marking tolerances.............................................................................................................14

10 Provisions concerning packing, storing and transport.................................................................15

11 Provisions concerning conformity assessment requirements......................................................15

12 Code for purchaser requirements for eggs..................................................................................15

12.1 Definition of the code..............................................................................................................15

12.2 Example............................................................................................................................. 16

Annex A (informative) Description for individual eggs.........................................................................20

Annex B (normative) Measuring chart................................................................................................24

Bibliography......................................................................................................................................... 25

© ARSO 2021 — All rights reserved iii

CD-ARS 1199:2021

ForewordThe African Organization for Standardization (ARSO) is an African intergovernmental organization established by the United Nations Economic Commission for Africa (UNECA) and the Organization of African Unity (AU) in 1977. One of the fundamental mandates of ARSO is to develop and harmonize African Standards (ARS) for the purpose of enhancing Africa’s internal trading capacity, increase Africa’s product and service competitiveness globally and uplift the welfare of African communities. The work of preparing African Standards is normally carried out through ARSO technical committees. Each Member State interested in a subject for which a technical committee has been established has the right to be represented on that committee. International organizations, Regional Economic Communities (RECs), governmental and non-governmental organizations, in liaison with ARSO, also take part in the work.

ARSO Standards are drafted in accordance with the rules given in the ISO/IEC Directives, Part 2.

The main task of technical committees is to prepare ARSO Standards. Draft ARSO Standards adopted by the technical committees are circulated to the member bodies for voting. Publication as an ARSO Standard requires approval by at least 75 % of the member bodies casting a vote.

Attention is drawn to the possibility that some of the elements of this document may be the subject of patent rights. ARSO shall not be held responsible for identifying any or all such patent rights.

This African Standard was prepared by ARSO/TC 07, Meat, poultry, eggs and related products.

© African Organisation for Standardisation 2021 — All rights reserved*

ARSO Central SecretariatInternational House 3rd FloorP. O. Box 57363 — 00200 City SquareNAIROBI, KENYA

Tel. +254-20-2224561, +254-20-3311641, +254-20-3311608

E-mail: [email protected]: www.arso-oran.org

* © 2021 ARSO — All rights of exploitation reserved worldwide for African Member States’ NSBs.

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CD-ARS 1199:2021

Copyright notice

This ARSO document is copyright-protected by ARSO. While the reproduction of this document by participants in the ARSO standards development process is permitted without prior permission from ARSO, neither this document nor any extract from it may be reproduced, stored or transmitted in any form for any other purpose without prior written permission from ARSO.

Requests for permission to reproduce this document for the purpose of selling it should be addressed as shown below or to ARSO’s member body in the country of the requester:

© African Organisation for Standardisation 2021 — All rights reserved

ARSO Central SecretariatInternational House 3rd FloorP.O. Box 57363 — 00200 City SquareNAIROBI, KENYA

Tel: +254-20-2224561, +254-20-3311641, +254-20-3311608

E-mail: [email protected]: www.arso-oran.org

Reproduction for sales purposes may be subject to royalty payments or a licensing agreement. Violators may be prosecuted.

© ARSO 2021 — All rights reserved v

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CD-ARS 1199:2021

Introduction

The purpose of this African Standard for edible hen eggs is to facilitate trade by recommending a language for use between buyer and seller. The language describes eggs traded internationally and defines a coding system for communication and electronic trade.

In the coding system, the following code is used for eggs:

Type of egg UNECE code (data field 1)

Edible hen eggs 80

Industrial eggs 81

vi © ARSO 2021 — All rights reserved

CD-ARS 1199:2021

Edible hen eggs-in-shell — Specification and grading

1 Scope

1.1 This African Standard specifies quality requirements for edible hen eggs; industrial eggs are not covered by the standard. It provides a variety of options to purchasers for grading, packing, labelling and other aspects concerning eggs traded internationally.

1.2 This standard applies to hen eggs-in-shell fit for direct human consumption and for use in the food and/or non-food industries.

1.3 All eggs must originate from laying hens or laying hens of breeding stock kept on farms regularly operated under the applicable regulations pertaining to food safety and inspection.

1.4 Interior egg quality specifications for these standards are based on the apparent condition of the interior contents of the egg as it is twirled before the candling light. Any type or make of candling light may be used that will enable the particular grader to make consistently accurate determination of the interior quality of shell eggs. It is desirable to break out an occasional egg and by determining the Haugh unit value of the broken-out egg, compare the broken-out and candled appearance, thereby aiding in correlating candled and broken-out appearance.

2 Normative references

The following documents are referred to in the text in such a way that some or all of their content constitutes requirements of this document. For dated references, only the edition cited applies. For undated references, the latest edition of the referenced document (including any amendments) applies.

3 Terms and definitions

For the purpose of this standard the following definitions shall apply:

3.1eggseggs-in-shell :— other than broken, incubated, or thermally processed eggs — that are produced by hens of the species Gallus gallus for direct human consumption or for the preparation of egg products

3.2fresh eggseggs that have not been washed or cleaned, before or after grading, and that have not been treated for preservation or chilled in premises or plants where the temperature is artificially maintained at < + 5 °C. Fresh eggs are collected on a daily basis.1

3.3chilled eggseggs that have been refrigerated in premises artificially maintained at a temperature ≥ 0 °C and < +5 °C 2

3.4preserved eggs

1 Depending on the national legislation, the collection frequency may be different, but not less than once a week. In the EU countries fresh eggs must be packed and graded not later than the first working day after arrival at the packing station. Fresh eggs have limited “sell-by” and “best before” (“minimum durability”) dates.

2

Chilled eggs are not allowed in the EU market.

© ARSO 2021 — All rights reserved 1

AFRICAN STANDARD

CD-ARS 1199:2021

eggs which have been preserved, whether refrigerated or not, in a gas mixture, the composition of which differs from that of atmospheric air, or eggs that have undergone any other preservative treatment

3.5industrial (non-food) eggseggs not intended for human consumption

3.6slightly soiled eggseggs with superficial soiling not exceeding in all 1/8 of the total surface of the eggshell, or accumulations not exceeding 1/16 of the total surface of the eggshell. In both cases the shell is to be free of blood rings and excreta

3.7cracked eggseggs with shells that have damage visible to the naked eye but undamaged egg membranes

3.8checkan egg that has a broken shell or crack in the shell but has its shell membranes intact and contents not leaking

3.9clean and sound shell eggany egg whose shell is free of adhering dirt or foreign material and is not cracked or broken

3.10dirty eggan egg that has a shell that is unbroken and has adhering dirt or foreign material

3.11incubator rejectan egg that has been subjected to incubation and has been removed from incubation during the hatching operations as infertile or otherwise unhatchable

3.12inedibleeggs of the following descriptions: black rots, yellow rots, white rots, mixed rots (addled eggs), sour eggs, eggs with green whites, eggs with stuck yolks, mouldy eggs, musty eggs, eggs showing blood rings, and eggs containing embryo chicks (at or beyond the blood ring stage)

3.13broken eggleakeran egg that has a crack or break in the shell and shell membranes to the extent that the egg contents are exposed or are exuding or free to exude through the shell

3.14incubated eggseggs from the time of insertion in the incubator onwards

3.15foreign matterconsists of organic or inorganic substances of internal or external origin within the contents

3.16commodity lota batch of eggs from the same production site or packing centre, situated in one place, laid on the same day or with the same minimum durability or packing date, packed in uniform containers,

2 © ARSO 2021 — All rights reserved

CD-ARS 1199:2021

produced using the same type of farming and, if graded, of one quality class, transported together and presented once for inspection purposes

3.17laying date or periodthe day on which the eggs were laid. When the period is used, it is counted from the first day of the week

3.18lossan egg that is inedible, cooked, frozen, contaminated, musty, or mouldy, or an egg that contains a large blood spot, large meat spot, bloody white, green white, rot, sour eggs, stuck yolk, blood ring, embryo chick (at or beyond the blood ring state), an incubator reject, free yolk in the white, or other foreign material, or an egg that is adulterated

3.19restricted eggany check, dirty egg, incubator reject, inedible, leaker, or loss

3.20sell-by datethe maximum time limit for sale of the egg to the final consumer

3.21Best-before (minimum durability) is the date until which the egg retains its specific properties when properly stored.

3.27producer codethe distinguishing number of the production site

3.28traceabilitythe ability to trace and follow eggs through all stages of production, processing and distribution

3.29adulterated applies to any egg or egg product under one or more of the following circumstances:

(1) if it bears or contains any poisonous or deleterious substance which may render it injurious to health; but in case the substance is not an added substance, such article shall not be considered adulterated under this clause if the quantity of such substance in or on such article does not ordinarily render it injurious to health;

(2) if it

(a) bears or contains any added poisonous or added deleterious substance (other than one which is

(i) a pesticide chemical in or on a raw agricultural commodity;

(ii) a food additive; or

(iii) a colour additive which may make such article unfit for human food;

(b) is, in whole or in part, a raw agricultural commodity and such commodity bears or contains a pesticide chemical which is unsafe;

(c) bears or contains any food additive which is unsafe;


CD-ARS 1199:2021

(d) bears or contains any colour additive which is unsafe provided, that an article which is not otherwise deemed adulterated under clause (b), (c), or (d) shall nevertheless be deemed adulterated if use of the pesticide chemical, food additive, or colour additive, in or on such article, is prohibited;

(3) if it consists in whole or in part of any filthy, putrid, or decomposed substance, or if it is otherwise unfit for human food;

(4) if it has been prepared, packaged, or held under insanitary conditions whereby it may have become contaminated with filth, or whereby it may have been rendered injurious to health;

(5) if it is an egg which has been subjected to incubation or the product of any egg which has been subjected to incubation;

(6) if its container is composed, in whole or in part, of any poisonous or deleterious substance which may render the contents injurious to health;

(7) if it has been intentionally subjected to radiation, unless the use of the radiation was in conformity with a regulation or exemption; or

(8) if any valuable constituent has been in whole or in part omitted or abstracted therefrom; or if any substance has been substituted, wholly or in part thereof; or if damage or inferiority has been concealed in any manner; or if any substance has been added thereto or mixed or packed therewith so as to increase its bulk or weight, or reduce its quality or strength, or make it appear better or of greater value than it is.

3.30capable of use as human food applies to any egg or egg product, unless it is denatured, or otherwise identified, as required by regulations to deter its use as human food

3.31commerce domestic, regional or foreign trade

3.32container''container'' or ''package'' includes any box, can, tin, plastic, or other receptacle, wrapper, or cover(1) The term ''immediate container'' means any consumer package; or any other container in which

egg products, not consumer packaged, are packed.

(2) The term ''shipping container'' means any container used in packaging a product packed in an immediate container.

3.33egg handler any person who engages in any business in commerce which involves buying or selling any eggs (as a poultry producer or otherwise), or processing any egg products, or otherwise using any eggs in the preparation of human food

3.34egg productany dried, frozen, or liquid eggs, with or without added ingredients, excepting products which contain eggs only in a relatively small proportion or historically have not been, considered by consumers as products of the egg food industry, and which may be exempted under such conditions as may be prescribed to assure that the egg ingredients are not adulterated and such products are not represented as egg products

3.35 Terms descriptive of the shell


CD-ARS 1199:2021

3.35.1cleana shell that is free from foreign material and from stains or discolorations that are readily visible. An egg may be considered clean if it has only very small specks, stains, or cage marks, if such specks, stains, or cage marks are not of sufficient number or intensity to detract from the generally clean appearance of the egg. Eggs that show traces of processing oil on the shell are considered clean unless otherwise soiled.

3.35.2dirtya shell that is unbroken and that has dirt or foreign material adhering to its surface, which has prominent stains, or moderate stains covering more than 1/32 of the shell surface if localized, or 1/16 of the shell surface if scattered

3.35.3practically normal (AA or A quality)a shell that approximates the usual shape and that is sound and is free from thin spots. Ridges and rough areas that do not materially affect the shape and strength of the shell are permitted.

3.35.4abnormal (B quality)a shell that may be somewhat unusual or decidedly misshapen or faulty in soundness or strength or that may show pronounced ridges or thin spots

3.36 Terms descriptive of the air cell

3.36.1depth of air cell (air space between shell membranes, normally in the large end of the egg)the depth of the air cell is the distance from its top to its bottom when the egg is held air cell upward

3.36.2free air cellan air cell that moves freely toward the uppermost point in the egg as the egg is rotated slowly

3.36.3bubbly air cellA ruptured air cell resulting in one or more small separate air bubbles usually floating beneath the main air cell.

3.37 Terms descriptive of the white

3.37.1cleara white that is free from discolorations or from any foreign bodies floating in it. (Prominent chalazas should not be confused with foreign bodies such as spots or blood clots.)

3.37.2firm (AA quality)A white that is sufficiently thick or viscous to prevent the yolk outline from being more than slightly defined or indistinctly indicated when the egg is twirled. With respect to a broken-out egg, a firm white has a Haugh unit value of 72 or higher when measured at a temperature between 45 o and 60 °F.

3.37.3reasonably firm (A quality)a white that is somewhat less thick or viscous than a firm white. A reasonably firm white permits the yolk to approach the shell more closely which results in a fairly well defined yolk outline when the egg is twirled. With respect to a broken-out egg, a reasonably firm white has a Haugh unit value of 60 up to, but not including, 72 when measured at a temperature between 45 and 60 °F.

3.37.4


CD-ARS 1199:2021

weak and watery (B quality)a white that is weak, thin, and generally lacking in viscosity. A weak and watery white permits the yolk to approach the shell closely, thus causing the yolk outline to appear plainly visible and dark when the egg is twirled. With respect to a broken-out egg, a weak and watery white has a Haugh unit value lower than 60 when measured at a temperature between 45 o and 60 °F.

3.37.5blood spots or meat spotsSmall blood spots or meat spots (aggregating not more than 3.2 mm in diameter) may be classified as B quality. If larger, or showing diffusion of blood into the white surrounding a blood spot, the egg shall be classified as Loss. Blood spots shall not be due to germ development. They may be on the yolk or in the white. Meat spots may be blood spots which have lost their characteristic red color or tissue from the reproductive organs.

3.37.6bloody whitean egg which has blood diffused through the white. Eggs with bloody whites are classed as Loss. Eggs with blood spots which show a slight diffusion into the white around the localized spot are not to be classed as bloody whites.

3.38 Terms descriptive of the yolk

3.38.1outline slightly defined (AA quality)a yolk outline that is indistinctly indicated and appears to blend into the surrounding white as the egg is twirled

3.38.2outline fairly well defined (A quality)a yolk outline that is discernible but not clearly outlined as the egg is twirled

3.38.3outline plainly visible (B quality)a yolk outline that is clearly visible as a dark shadow when the egg is twirled

3.38.4enlarged and flattened (B quality)a yolk in which the yolk membranes and tissues have weakened and/or moisture has been absorbed from the white to such an extent that the yolk appears definitely enlarged and flat

3.38.5practically free from defects (AA or A quality)a yolk that shows no germ development but may show other very slight defects on its surface

3.38.6serious defects (B quality)a yolk that shows well developed spots or areas and other serious defects, such as olive yolks, which do not render the egg inedible

3.38.7clearly visible germ development (B quality)a development of the germ spot on the yolk of a fertile egg that has progressed to a point where it is plainly visible as a definite circular area or spot with no blood in evidence

3.38.8blood due to germ developmentblood caused by development of the germ in a fertile egg to the point where it is visible as definite lines or as a blood ring. Such an egg is classified as inedible.

4 Quality requirements


CD-ARS 1199:2021

4.1 Classification

Eggs are divided into two classes:

Class A or “fresh” eggs are for direct human consumption and for use in food or non-food industries.

Class B eggs are for use in food or non-food industries.

Eggs for processing shall be classified as Class C or Class D and are dealt with in CD/K/602:2010.

4.1.1 Class A

Class A is divided into two quality categories:

4.1.1.1 Class A, Extra fresh

Products in this category should be of superior quality, be graded, marked and packed within four days of laying, and have the following characteristics:

(a) Shell and cuticle

(i) has not more than three stain spots, the aggregate area of which does not exceed an area equivalent to 25 mm2 and the shell is otherwise free of dirt and stain,

(ii) is normal or nearly normal in shape but may have rough areas and ridges other than heavy ridges, and

(iii) is uncracked.

(b) Air space — not more than 4 mm in height at the time of packing, immobile

(c) Yolk — visible on candling as a shadow only, without clearly discernible outline, slightly mobile upon turning the egg, and returning to a central position

(d) White (albumen) — clear, clean, firm and translucent

(e) Germ — imperceptible development

(f) Sell-by date — no more than nine days after the egg is laid.

4.1.1.2 Class A, category I

Products in this category should be of good quality, be graded, marked and packed within 10 days of laying, and have the following characteristics:

(a) Shell and cuticle — normal shape, clean and undamaged

(b) Air space — not more than 6 mm in height, immobile or allowing only slight movement

(c) Yolk — visible on candling as a shadow only, without clearly discernible outline, slightly mobile upon turning the egg, and returning to a central position

(d) White — clear, clean and translucent

(e) Germ — imperceptible development

(f) Sell-by date — no more than 21 days after the egg is laid.

(g) Best-before (minimum durability) date — no more than 28 days from the day of laying.


CD-ARS 1199:2021

4.1.1.3 Class A eggs should be kept and transported at a constant temperature and not refrigerated in premises artificially maintained at a temperature < +5 °C before their sale to the final consumer. Refrigeration does not include eggs stored at temperatures < +5 °C for not more than 24 hours during transport or in distribution premises for not more than 72 hours.

4.1.1.4 Class A eggs are not preserved; they are not washed or dry cleaned in order to avoid damaging the shell and cuticle.

4.1.1.5 Class A eggs which have lost the above-mentioned characteristics may be downgraded to Class B.

4.1.1.6 Notwithstanding the provisions of 4.2.1.1 and 4.2.1.2 eggs in a lot shall not be graded as Class A unless the sample meets the following requirements:

(a) the quality factor of albumen firmness of the eggs in the sample averages 67 Haugh units or higher;

(b) the sample does not contain more than

(i) 10% of eggs with cracked shells,

(ii) 5% of eggs with dirt on the shells where the dirt on the shell is more than 160 mm 2 in size but covers less than 1/3 of the area of the shell,

(iii) 2.5% of eggs with dirt on the shells where the dirt covers 1/3 or more of the area of the shell,

(iv) 5% of eggs with stains on the shells where the stains cover more than 1/2 the area of the shell,

(v) 10% of eggs with rough, ridged or misshaped shells,

(vi) 5% of eggs with an air cell in excess of 5 mm in depth, and

(vii) 2.5% of eggs that are leakers; and

(c) the sample does not contain more than a total of 15% of eggs described in (b)(i) to (vii).

4.1.2 Class B

4.1.2.1 Class B eggs are those that do not meet the requirements for Class A. Class B eggs have the following characteristics:

(a) Shell

(i) normal shape, undamaged, slight soiling and may show slight deformations. The shell must be free of blood rings and the contents must not be soiled. Where appropriate national regulations exist and there is agreement between buyer and seller, soiled eggs may be washed and sanitized by special methods so long as this does not affect their quality.

(ii) shows stain spots, if the aggregate area of the stain does not exceed 320 mm2 and the shell is otherwise free of dirt, or

(iii) slightly abnormal in shape and has rough areas and definite ridges.

(b) Air space — not more than 9 mm in height; a mobile cavity up to ½ of the length of the egg is permissible


CD-ARS 1199:2021

(c) Yolk — shows on candling a yoke that is moderately oblong in shape and that floats freely within the egg when twirled

(d) White — half-translucent

(e) Germ — imperceptible development though very slight degree of germ development shall be allowed.

4.1.2.2 Class B cracked eggs can be used for food and non-food industry purposes within one day of delivery at the processing plant and shall be kept chilled at a temperature ≥ 0 and < +5 °C.

4.1.2.3 The quality grade code is as follows:

Quality code(data field 3)

Class/Category Description

0 Not specified1 Class A, Extra fresh High-quality product for direct human consumption, for

food or non-food industries2 Class A, Category I Good-quality product for direct human consumption,

for food or non-food industries3 Class B Product for use in food or non-food industries4-8 Codes not used9 Other Other quality level or system agreed between buyer

and seller

4.1.2.4 The quality level should conform to the legislation of the importing country. If such legislation does not exist, the definition of the quality level should be agreed between buyer and seller.

4.2 Minimum requirements

4.2.1 Eggs shall not:

(a) Be damaged (cracked or broken) at candling; cracked eggs are allowed in Class B

(b) Have a soiled shell, except in Class B

(c) Contain visible foreign matter at candling

(d) Have an odour (except that Class B chilled eggs may have a slight odour of cold storage and Class B preserved eggs may have a slight odour resulting from the method of preservation)

(e) Have surface moisture

(f) musty or mouldy

(g) have been in an incubator

(h) be adulterated.

4.2.2 The following clauses set out the requirements that can be specified by the purchaser of edible eggs, together with the trade codes to be used.

4.2.3 Additional requirements not accounted for in the code (e.g. if code 9 “other” is used) or that provide additional clarification of the product or packing description shall be agreed on between buyer and seller and documented appropriately.


CD-ARS 1199:2021

5 Weight

5.1 Class A eggs are graded according to weight into categories J, XL, L, M, S or VS, as indicated below:

Weight code (data field 4) Category

DescriptionWeight of egg, g Minimum weight

per 100 eggs, kgMinimum weight per 360 eggs, kg

0 I J - Jumbo ≥ 73 g 7.4 26.281 II XL - Extra large ≥ 62 and <72 7.0 25.202 III L - Large ≥ 55 and < 61 6.1 21.963 IV M - Medium ≥ 48 and < 54 5.4 19.444 V S - Small ≥42 and ≤47 4.5 16.925-9 VI VS - Very Small ≤ 41 4.0 14.76

5.2 Class B eggs do not have to be graded according to weight.

6 Processing

Class B eggs may be refrigerated or preserved by various methods, as categorized below:

Processing code (data field 5) Category Description0 Not specified

1 Not processed Not processed

2 Chilled Product refrigerated and stored at a temperature ≥ 0 °C and < +5 °C

3 Preserved method Specific preservation method agreed between buyer and seller

4-9 Codes not used

7 Production history

7.1 Traceability

To meet the purchaser requirements concerning production history, a traceability system must be in place, based on a verifiable method for identifying products or commodity lots at all stages of production. Traceability records should be able to substantiate the claims being made, and the procedures used to certify conformity must be in accordance with the provisions concerning conformity-assessment requirements in Clause 11.

7.2 Production systemThe purchaser may specify a production system:

Production system code (data field 6)

Category3 Description

0 Not specified1 Free-range Hens kept in free-range2 Barn/open-

housedHens kept in barns

3 Cage-housed Hens kept in cages 4 Organic4 Hens kept in accordance with the organic farming

3 The production system indicated on the labelling should conform to legislation of the importing country. 4


CD-ARS 1199:2021

Production system code (data field 6)

Category Description

regulations in force in the importing country5-8 Codes not used9 Other Can be used to describe any other production system

agreed between buyer and seller

7.3 Feeding systemThe purchaser may specify a feeding system, which must be in conformity with the regulations in force in the importing country. If no such regulations exist, the feeding system shall be agreed between buyer and seller.

Feeding system code (data field 7) Description00 Not specified01 Conventional

02-09 Codes not used10 FM free11 FM & IAO free12 FM, IAO & GP free13 FM, IAO, GP & GMO free14 FM & GP free15 FM, GP & GMO free16 FM & GMO free

17-29 Codes not used30 IAO free31 IAO & GP free32 IAO & GMO free33 IAO, GP & GMO free

34-49 Codes not used50 GP free51 GP & GMO free

52-59 Codes not used60 GMO free

61-98 Codes not used99 Can be used to describe any other feeding system

agreed between buyer and seller

FM free Free from fish meal.

IAO free Free from ingredients of animal origin.

GP free Free from growth promoters. Growth promoters include antibiotics other than those prescribed for veterinary purposes and for which a period of suspension must be provided by the exporting and the importing country regulations.

GMO free Free of products derived from genetically modified organisms.

8 Product marking

Product marking should be in conformity with the Codex Alimentarius codes and standards5.

8.1 Marking of eggs

8.1.1 Importing-country regulations shall be used to define the marking and traceability requirements by the exporting country.

Organic production systems include specific feeding systems. The option “organic” is therefore not repeated under feeding system.

5 Joint FAO/WHO Codex Alimentarius Commission Code of Hygienic Practice for Eggs and Egg Products, CAC/RCP 15-1976, adopted 1976, amendments 1978, revision 2007. Codex General Standard for the Labelling of Prepacked Foods, CODEX STAN 1-1985 (Rev. 1-1991).


CD-ARS 1199:2021

8.1.2 The marking on eggs shall be clear, indelible and resistant to heat. The products used shall comply with the national regulations of the importing country in respect of colouring matter that may be used in foodstuffs intended for human consumption.

8.1.3 Class A eggs shall be marked, before leaving the production site or in the first packing station, with the producer code,6 which includes: the production system code (see chapter V, section B), the ISO 3166 two-letter code of the country of origin7 and the national code of the production site.

8.1.4 Markings for Class A eggs may also include information on:

(a) Quality class and category

(b) Weight grade.

8.1.5 The distinguishing mark for Class A eggs may consist of the Roman letter “A” at least 5 mm high. The weight grade of Class A eggs may be indicated by the corresponding letters, between 2 and 3 mm high, of the weight categories. It may be supplemented by the corresponding weight ranges.

8.1.6 The following is an example of a marking of a Class A egg with “XL” weight grade AXL

8.1.7 For Class B eggs the marking is made on shipping packs.

8.2 Information on transport packaging

8.2.1 Without prejudice to the national requirements of importing countries, transport packaging must bear on the outer surface in easily visible and clearly legible type the following particulars, which should remain on the transport packaging until removal of eggs for immediate grading, marking, packing or further processing:

(a) Country of origin, producer’s name and physical address (e.g. street/city/region/postal code and, if different from the country of origin, the country)

(b) Producer code and packing-centre code

(c) Number of eggs, weight category and/or their weight

(d) Laying date or period

(e) Date of dispatch

(f) The wording “chilled eggs” for chilled eggs

(g) The wording “preserved eggs" for preserved eggs

(h) The wording “industrial eggs” for eggs not intended for human consumption nor for food industry.

8.2.2 For Class B, including chilled, preserved and industrial eggs, it is recommended that a band or label be affixed to the packaging so as to make it immediately obvious that the eggs are not fit for direct human consumption.

8.3 Information on consumer packs

6

In European Union Member States, the content of the producer code is regulated by Commission Directive 2002/4/EC.7

In this standard, the term “country of origin” is reserved to indicate that production, grading and packing have taken place in the same country.


CD-ARS 1199:2021

8.3.1 Without prejudice to the national requirements of importing countries, consumer packs must bear on the outer surface in easily visible and clearly legible type the following particulars:

(a) Country of origin

(b) Producer code

(c) Packing centre code

(d) Quality grade; packs should be identified either by the words “Class A” or the letter “A”, whether alone or in combination with the word “fresh”

(e) Number of eggs packed

(f) Weight grade

(g) Laying date or period

(h) Sell-by date

(i) Best-before date (minimum durability) shall be marked at the time of packing

(j) Farming method

(k) Special storage conditions, e.g. an indication advising consumers to keep eggs chilled after purchase.

8.3.2 The words “Extra” or “Extra fresh” may be used as an additional quality indication on packs containing Class A eggs until the ninth day after laying. The packaging must be sealed with a band bearing the words “Extra” or “Extra fresh”. The band must be removed nine days after the date on which the eggs were laid and must not obscure any of the marking or damage it when the pack is opened. Optional methods for sealing the container may be approved by the importer to maintain the integrity of the sealed package.

8.3.3 The meaning of the producer code must be explained in or inside the transport packaging and the consumer pack.

9 Tolerances

9.1 Quality tolerances

9.1.1 Class AA

Class AA shall consist of eggs which are at least 87 percent AA quality. The maximum tolerance of 13 percent which may be below AA quality may consist of A or B quality in any combination, except that within the tolerance for B quality not more than 1 percent may be B quality due to air cells over 3/8 inch, blood spots (aggregating not more than 1/8 inch in diameter), or serious yolk defects. Not more than 5 percent (7 percent for Jumbo size) Checks are permitted and not more than 0.50 percent Leakers, Dirties, or Loss (due to meat or blood spots) in any combination, except that such Loss may not exceed 0.30 percent. Other types of Loss are not permitted.

9.1.2 Class A

Class A shall consist of eggs which are at least 87 percent A quality or better. Within the maximum tolerance of 13 percent which may be below A quality, not more than 1 percent may be B quality due to air cells over 3/8 inch, blood spots (aggregating not more than 1/8 inch in diameter), or serious yolk defects. Not more than 5 percent (7 percent for Jumbo size) Checks are permitted and not more than 0.50 percent Leakers, Dirties, or Loss (due to meat or blood spots) in any combination, except that such Loss may not exceed 0.30 percent. Other types of Loss are not permitted.


CD-ARS 1199:2021

9.1.3 Class B

Class B shall consist of eggs which are at least 90 percent B quality or better, not more than 10 percent may be Checks and not more than 0.50 percent Leakers, Dirties, or Loss (due to meat or blood spots) in any combination, except that such Loss may not exceed 0.30 percent. Other types of Loss are not permitted.

9.1.4 Additional tolerances

9.1.4.1 In lots of two or more cases:

(i) For Class AA — No individual case may exceed 10 percent less AA quality eggs than the minimum permitted for the lot average.

(ii) For Class A — No individual case may exceed 10 percent less A quality eggs than the minimum permitted for the lot average.

(iii) For Class B — No individual case may exceed 10 percent less B quality eggs than the minimum permitted for the lot average.

9.1.4.2 For Classes AA, A, and B, no lot shall be rejected or downgraded due to the quality of a single egg except for Loss other than blood or meat spots.

Table 1 — Summary of tolerances for classes for shell eggs

Class Quality required 1) Tolerance permitted 2)

Percent Quality

Class AA 87 percent AA. Up to 13 .......................... Not over 5 ......................

A or B. 3) Checks. 4)

Class A 87 percent A or better. Up to 13 .......................... Not over 5 ......................

B. 3) Checks. 4)

Class B 90 percent B or better. Not over 10.................... Checks. 1) In lots of two or more cases, see Table 2 for tolerances for an individual case within a lot.

2) A tolerance of 0.50 percent Leakers, Dirties, or Loss (due to meat or blood spots) in any combination is permitted, except that such Loss may not exceed 0.30 percent. Other types of Loss are not permitted.

3) For Classes AA and A at origin and destination within the tolerances permitted for B quality, not more than 1 percent may be B quality due to air cells over 9.5 mm, blood spots (aggregating not more than 3.2 mm in diameter), or serious yolk defects.

4) For Classes AA and A Jumbo size eggs, the tolerance for Checks at origin and destination is 7 percent and 9 percent, respectively.

Table 2 — Tolerance for individual case within a lot

Class Case quality Origin (percent) Destination (percent) AA (min)....................... 77 62

Class AA A or B ............................ 13 28Check (max) .................. 10 10

Class A A (min) .......................... 77 72 B .................................... 13 18Check (max) .................. 10 10

Class B B (min) .......................... 80 80 Check (max) .................. 20 20

9.2 Weight tolerances


CD-ARS 1199:2021

For each weight grade indicated when packing a commodity lot, not more than 10 per cent of eggs of weight grades adjacent to that marked on the packing are permissible, provided that not more than 5 per cent of eggs from the grade below the lower adjoining grade are included.

9.3 Marking tolerances

Not more than 20 per cent of the eggs with marks that are illegible is allowed in the checking of commodity lots.

10 Provisions concerning packing, storing and transport

10.1 Packaging, including consumer packs, must be made from impact-resistant material, must be dry, clean and undamaged, and should protect the eggs from foreign odours and reduce the risk of deterioration of various quality parameters. They shall not be used more than once.

10.2 Fresh eggs shall be stored in clean, dry premises free from foreign odours, at a temperature of ≥ + 5 °C and < + 20 °C and relative humidity of between 85 and 88 per cent.

10.3 Chilled eggs must be stored in premises with an artificially maintained temperature of ≥ 0 °C and < +5 °C. The minimum durability of 60 days from the day of laying should correspond to the relative humidity of 70 per cent. The minimum durability of 90 days should correspond to the relative humidity of 85-88 per cent.

10.4 Best-before (minimum durability) dates and storage conditions for preserved eggs shall be agreed between the buyer and the seller.

10.5 Eggs in transport should be protected from soiling and extraneous odours and should be well protected from physical shocks, weather conditions and light.

10.6 Eggs should be protected from changes in temperature during transport and storage.

10.7 Storage conditions prior to dispatch and the equipment used for transportation shall be appropriate to the physical and, in particular, the thermal condition of the eggs and shall be in accordance with the requirements of the importing country.

11 Provisions concerning conformity assessment requirements

11.1 The purchaser may request third-party conformity assessment of specified requirements. In such cases, the name of the third-party certifying authority and the assessment requirements that will be used must be agreed upon by the buyer and seller.

11.2 The third-party certification authority will provide a written report to the contractor that states assessment observations for each agreed element.

11.3 The assessment may be limited in scope or it may be comprehensive to assess conformance to the requirements identified in this standard or other specified standards.

Conformity-assessment code (data field 18) Category0 Not specified1 Specified standard2 Specified standard element(s)3 Specified combined standard elements

4-8 Codes not used9 Other

12 Code for purchaser requirements for eggs

12.1 Definition of the code


CD-ARS 1199:2021

The Code for Purchaser Requirements for Edible Eggs has seven fields and 20 digits (11 digits unused) and is a combination of the codes defined in the introduction to Clause 11.

No. Name Chapter Range of values1 Type of egg Introduction 00-992 Quality grade 4 0-93 Weight grade 5 0-94 Processing 6 0-95 Production system 7.2 0-96 Feeding system 7.3 00-997 Conformity assessment 11 0-9

12.2 Example

12.2.1 In the table below, a description is given of edible size L Class A “Extra” eggs which are unprocessed, obtained from hens kept in cages and not fed on fish meal or ingredients of animal origin. The eggs should be of only superior quality, and conformity with the specified standard should be certified by the company nominated by the purchaser.

12.2.2 This item has the following egg code: 80012131100000000001.

Data field Name Requirement Value1 Type of egg Edible eggs 802 Field not used - 03 Quality grade Class A, Extra fresh 14 Weight grade L - Large 25 Processing Not processed 16 Production system Cage-housed 37 Feeding system FM and IAO free 118 Field not used - 09 Field not used - 010 Field not used - 011 Field not used - 012 Field not used - 013 Field not used - 014 Field not used - 015 Field not used - 016 Field not used - 017 Field not used - 018 Conformity assessment Quality and trade description conformity

assessment1


CD-ARS 1199:2021


CD-ARS 1199:2021

Annex A(informative)

Description for individual eggs

A.1 Exterior quality description

A.1.1 Shell Shape and Texture

(i) Normal eggs shall have an oval shape with one end larger than the other.

(ii) There shall be three (3) degrees of variation in the shape of an egg as follows:

(a) Normal — A shell that approximates the usual shape and is of good even tester and strength, and free from rough areas or this spots. Slight ridges and rough areas that do not materially affect the shape, texture and strength of the shell are permitted.

(b) Slightly abnormal — A shell that is unusual in shape or that may be slightly faulty in texture or strength. It may show definite ridges but not pronounced thin spots or rough areas.

(c) Abnormal — A shell that is decidedly misshapen or faulty in texture or strength, or that may show pronounced thin spots, ridges or rough areas.

A1.1.1 Shell Cleanliness — The following terms shall be descriptive of shell cleanliness:

(a) Clean — A shell that is free from foreign materials and from stains or discolourations that are readily visible. An egg may be considered clean if it has only very small specks or stains and if such specks or stains are not of sufficient number or intensity to detract from the generally clean appearance of the egg.

(b) Moderately stained — A shell that is free from adhering dirt, but which has stains of moderate degree covering not more than ⅛ of the shell surface.

A.2 Interior quality description

A.2.1 Air Cell — The following terms shall be descriptive of the air cell:

(i) Practically regular — An air cell that maintains a practically fixed position in the egg and shows a fairly oval outline with not more than 0.05 cm movement in any direction when the egg is viewed through a candling apparatus.

(ii) Free loose air cell — An air cell that moves freely towards the uppermost point if the egg is rotated slowly. The shell membranes are intact by the air cell moves freely in any direction between them.

(iii) Bubbly air cell — A ruptured air cell resulting in one or more small separate air bubbles, usually floating beneath the main air cell.

A.2.1.1 Meaning Air Cell Depth — The air cell is the air space between shell membrane, normally in the large end of the egg.

Depth is the only quality factor considered for the air cell. The depth of the air cell is the distance from its top to the bottom when the egg is held air cell upwards. It is measured using an official air cell gauge at the point of greatest distance between the top of the cell and an imaginary plane passing through the egg at the lower edge of the air cell where it touches the shell (see Annex B). Candling may be used together with a micrometer to measure the air cell depth.


CD-ARS 1199:2021

A.2.2 Yolk — There shall be 3 factors to be considered in judging egg quality by the yolk. These are:

A.2.2.1 Distinctness of Yolk Shadow Outline — The term that shall be used to describe the three (3) degrees of distinctness of the yolk shadow outline in the standards of quality for eggs are as follows:

(a) Outline slightly defined — A yolk outline that is indistinctly indicated and appears to blend into the surrounding white when the egg is viewed through a candling apparatus.

(b) Outline fairly well-defined — A yolk outline that is discernible but not clearly outlined when the egg is viewed through a candling apparatus.

(c) Outline well-defined — A yolk outline that is quite definite and distinct when the egg is viewed through a candling apparatus.

A2.2.2 Size and Shave of Yolk — The terms that shall be used to describe yolk size and shape in the standards of quality for eggs are as follows:

(a) Round and firm — A yolk having the quality characteristics of newly laid eggs.

(b) Slightly enlarged and slightly flattened — A yolk in which the membranes and tissues have weakened, causing it to appear slightly flattened.

(c) Enlarged and flattened — A yolk in which the yolk membrane and tissues have weakened and moisture has been absorbed from the white to such an extent that it appears definitely enlarged and flat.

(d) Defects and embryonic development — The terms that shall be used to describe yolk defects are as follows:

(i) Practically free from defects — A yolk that may show no embryonic development, but may show other very slight defects on its surface.

(ii) Definite but no serious defects — A yolk that may show definite spots or areas on its surface, but with only slight indications of embryonic development or other pronounced or serious defects.

(iii) Serious defects — A yolk that shows well-developed spots or areas, and other serious defects, that do not render the egg inedible.

(iv) Clearly visible embryonic development — Development of the blastodorm on the yolk that has progressed to the point where it is plainly visible as a circular area or spot but with no blood evident.

(v) Blood due to embryonic development — Blood caused by development of the embryo in a fertile egg to the point where it is visible as a definite line or as a blood ring.

A2.3 Egg White — The following terms shall be descriptive of egg white:

(i) Clear — A white that is free from discolourations or from any foreign bodies flatting in it.

(ii) Firm — A white that is sufficiently thick or viscous to prevent the yolk outline from being more than slightly defined, or indistinctly indicated, when the egg is viewed through a candling apparatus.

(iii) Reasonably firm — A white that is less thick or viscous than a firm white. A reasonably firm white permits the yolk to approach the shell closely, which results in fairly well-defined yolk outline when the egg is viewed through a candling apparatus.


CD-ARS 1199:2021

(iv) Slightly weak — A white that is lacking in thickness or viscosity to an extent that causes the yolk outline to appear well-defined when the egg is viewed through a candling apparatus.

(v) Weak and watery — A white that is thin and generally lacking in viscosity. A weak and watery white permits the yolk to approach the shell closely, his causing the yolk outline to appear plainly visible and dark when the egg is viewed through a candling apparatus.

(vi) Blood clots and spots —Blood clots or spots, commonly called meat spots, may be found on the surface of the yolk or floating in the white. If they are small) aggregating not more than 0.30 cm in diameter) the egg may be classed as ‘D Quality’. If larger, or showing diffusion of blood in the white surrounding them, the egg shall be classed as ‘loss’.

A – Egg covers small area much thick white surrounds yolk; has small amount to thin white; yolk round and upstanding.A – Egg covers moderate area; has considerable thick white; medium amount of thin white; yolk round an upstanding.B – Egg covers wide area; has small amount of thick white; much thin white; yolk somewhat fl attened and enlarged.

Internal quality descriptions


CD-ARS 1199:2021

Process of candlingCandling consists of examining each egg separately in a darkened room by means of a device known as an egg candler that permits rays of light to pass through an egg, and as the egg is turned, to reveal its interior characteristics. Candling is by no means an exact science or art but is the best method available for determining the condition of eggs without breaking them, and its use is almost universal.

In hand candling, two eggs are taken in each hand. One egg is held with the large end up and in an inclined position before the opening in the candling device. While held in this position, the egg is given a quick twist to turn on its long axis. This sets the yolk in motion and permits the appearance and behavior of the yolk to be noted. After one of the eggs in one hand is examined, an egg in the other hand is placed before the candle, and in the meantime, the position of the two eggs held in the first hand is reversed. In this way, the eggs are alternated before the candling light until all four have been examined and their quality determined.

In candling it is fairly easy to determine the eggs of high quality and those of very low quality, but it requires skill to differentiate those in the intermediate range. Persons who are skilled in this art, however, are able to grade eggs with reasonable accuracy.

How to hold eggs while candling


CD-ARS 1199:2021

Annex B(normative)

Measuring chart


CD-ARS 1199:2021

Bibliography

1. Regulations Governing the Voluntary Grading of Shell Eggs, 7 CFR Part 56, Effective March 30, 2008

2. United States Standards, Grades, and Weight Classes for Shell Eggs, AMS 56, Effective July 20, 2000

3. UNECE STANDARD EGG-01:2009, Concerning the marketing and commercial quality control of edible hen eggs-in-shell

4. UNECE EP 42:1976/1994, Eggs-in-shell

5. KS 01-1172:1994, Specification for grading chicken eggs

6. Codex Alimentarius website: http://www.codexalimentarius.net/mrls/vetdrugs/jsp/vetd_q-e.jsp

7. USDA Foreign Agricultural Service website: http://www.mrldatabase.com

8. USDA Agricultural Marketing Service website: http://www.ams.usda.gov/AMSv1.0/Standards

9. European Union: http://ec.europa.eu/enterprise/sectors/pharmaceuticals/veterinary-use/maximum-residue-limits/index_en.htm


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