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Table Of Contents

I. Introduction
II. Production and Maintenance of Egg Quality
Breeding
Hatching
Brooding and Raising
Housing
Feeding
Care of Eggs on the Farm
Egg-processing Facilities
Buildings and Premises
Washing, Grading, and Packing Operations and Equipment
Cooling Facilities
Health and Cleanliness of Employees
Distribution
III. Structure, Composition, and Formation of the Egg
Physical Structure
Composition
Formation
Formation of the Yolk
Formation of the White
Formation of the Shell Membranes
Formation of the Shell
Abnormalities
Advantages of Grading
General Application
V. Quality Factors
Shell Color
Classification of Exterior Quality
Exterior Quality Factors
Classification of Interior Quality
Interior Quality Factors
VI. U.S. Standards, Grades, and Weight Classes for Shell Eggs
U.S. Standards for Quality of Individual Shell Eggs
U.S. Consumer Grades and Weight Classes for Shell Eggs
U.S. Nest Run Grade and Weight Classes for Shell Eggs
Obsolete Grades and Weight Classes
VII. Determining Interior Quality by Hand Candling
Hand Candling Booth
Hand Candling Light
Hand Candling Technique
VIII. Determining Interior Quality by the Breakout Method
Quality Control Program
Breakout Equipment
Procedure
IX. Egg Grading and Certification Services
Federal-State Grading Programs
Costs of Service
Cooperative Agreements
X. Official Grade Labeling and Identification
XI. Certification to Specific Purchase Requirements
Pasteurized Shell Eggs
XII. Plant Sanitation and Good Manufacturing Practices Program (PSGMP)
Section XIII. Legislation Affecting Grading and Marketing of Eggs
Federal Laws
Surveillance Inspections
State Laws
XIV. Egg Quality Schools and Training Sessions
Formal Training
Informal Training
XV. Resource Materials Available
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Published by Mandy Brown

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Published by: Mandy Brown on Feb 14, 2011
Copyright:Attribution Non-commercial

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11/15/2011

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