PUBLIC REVIEW DRAFT DRAFT UGANDA 
STANDAR D 
  DUS DARS  1199 
First  Edition  
2022 -mm-dd 
 
 Reference number  
DUS DARS 1199 : 2022  
 
© UNBS 2022  
   
Edible eggs -in-shell — Specification and grading  
 
 PUBLIC REVIEW DRAFTDUS DARS  1199 : 2022  
ii                © UNBS  2022  - All rights reserved  
 Compliance with this standard does not, of itself confer immunity from legal obligations  
A Uganda Standard does not purport to include all necessary provisions of a contract. Users are 
responsib le for its correct application  
© UNBS 2022  
All rights reserved. Unless otherwise specified, no part of this publication may be reproduced or utilised in any 
form or by any means, electronic or mechanical, including photocopying and microfilm, without prior  written 
permission from UNBS.  
Requests for permission to reproduce this document should be addressed to  
The Executive Director  
Uganda National Bureau of Standards  
P.O. Box 6329  
Kampala  
Uganda  
Tel: +256 41 7 333 2 50/1/2 
Fax: +256 41 286 123  
E-mail: info@unbs.go.ug  
Web: www.unbs.go.ug  
 
 
  PUBLIC REVIEW DRAFTDUS DARS  1199 : 2022  
© UNBS  2022  - All rights reserved                 iii National foreword  
Uganda National Bureau of Standards (UNBS) is a parastatal under the Ministry of Trade, Industry and 
Cooperatives established under Cap 327, of t he Laws of Uganda, as amended. UNBS is mandated to co -
ordinate the elaboration of standards and is  
(a) a member of International Organisati on for Standardisation (ISO);   
(b) a contact point for the WHO/FAO Codex Alimentarius Commission on Food Standard s; and  
(c) the National Enquiry Poin t on TBT Agreement of the World Trade Organisation (WTO).  
The work of preparing Uganda Standards is carried out through Technical Committees. A Technical 
Committee is established to deliberate on standards in a given field or area and consists of represent atives of 
consumers, traders, academicians, manufacturers, government and other stakeholders.  
Draft Uganda Standards adopted by the Technical Committee are widely circulated to stakeholders and the 
general public for comments. The committee reviews the com ments before recommending the draft standards 
for approval and declaration as Uganda Standards by the National Standards Council.  
This Draft Uganda Standard , DUS DARS 1199 :2022 , Edible eggs -in-shell — Spec ification and grading , is 
identical with and is being reproduced from an African  Standard , DARS 1199 :2022 , Edible eggs -in-shell — 
Specification and grading , and is proposed for adoption as a Uganda Standard.  
The committee responsible for this document is Technical Committee UNBS/  TC 214, Poultry and poultry 
products . 
Wherever the words, “African  Standard " appear, they shou ld be replaced by "Uganda Standard ". 
  
 
   AFRICAN 
STANDARD  DARS  
1199  
First Edition 2022 
 
 Reference No. DARS 1199:202 2 
ICS 67.120.30  
 
 
© ARSO 2022  
 
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Edible hen eggs -in-shell — Specification  11 
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DARS 1199: 2022  
 
ii © ARSO 2022 — All rights reserved   
Table of contents  
 
1 Scope  ................................ ................................ ................................ ................................ .............  1 
2 Normative references  ................................ ................................ ................................ .....................  1 
3 Terms and definitions  ................................ ................................ ................................ .....................  1 
4 Quality requirements  ................................ ................................ ................................ ......................  6 
4.1 Classification  ................................ ................................ ................................ ................................ . 6 
4.1.1  Class A  ................................ ................................ ................................ ..............................  6 
4.1.2  Class B  ................................ ................................ ................................ ..............................  7 
4.2 Minimum requirements  ................................ ................................ ................................ ..........  8 
5 Weight  ................................ ................................ ................................ ................................ ............  9 
6 Processing  ................................ ................................ ......................  Error! Bookmark not defined.  
7 Production history  ................................ ................................ ...........  Error! Bookmark not defined.  
7.1 Traceability ................................ ................................ .............  Error! Bookmark not defined.  
7.2 Production system  ................................ ................................ . Error! Bookmark not define d. 
7.3 Feeding system  ................................ ................................ ..... Error! Bookmark not defined.  
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  ................................ ................................ ......................  Error! Bookmark not defined.  
9.1 Quality tolerances  ................................ ................................ .. Error! Bookmark not defined.  
9.2 Weight tolerances  ................................ ................................ .. Error! Bookmark not defined.  
9.3 Marking tolerances  ................................ ................................  Error! Bookmark not defined.  
10 Provisions concerning packing, storing and transport  ....................  Error! Bookmark not defined.  
11 Provisions concerning conformity assessment requirements  ................................ ......................  13 
12 Code for purchaser requirements for eggs  ................................ ................................ ..................  13 
12.1 Definition of the code  ................................ ................................ ................................ ...............  13 
12.2 Example  ................................ ................................ ................................ ...............................  13 
Annex A (informative)  Description for individual eggs  ................................ ................................ .........  18 
Annex B (normative)  Measuring chart  ................................ ................................ ................................ . 22 
Bibliography  ................................ ................................ ................................ ................................ ..........  23 
 
 
 
 
 
 
 
 DARS 1199: 2022  
© ARSO 2022 — All rights reserved  iii Foreword  
 
The African Organization for Standardization (ARS O) 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 harmoniz e 
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 carr ied 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 possibil ity 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 product s. 
 
 
 
 
 
© African Organisation for Standardisation  2022 — All rights reserved* 
 
ARSO Central Secretariat  
International House 3rd Floor  
P. O. Box 57363 — 00200 City Square  
NAIROBI, KENYA  
 
Tel. +254 -20-2224561, +254 -20-3311641, +254 -20-3311608  
 
E-mail: arso@arso -oran.org  
Web: www.arso -oran.org  
  
                                                 
*© 2022 ARSO — All rights of exploitation reserved worldwide for African Member States’ NSBs.  DARS 1199: 2022  
 
iv © ARSO 2022 — All rights reserved   
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 writt en 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 2022 — All rights reserved  
 
ARSO Central Secretariat  
International House 3rd Floor  
P.O. Box 57363 — 00200 City Square  
NAIROBI, KENYA  
 
Tel: +254 -20-2224561, +254 -20-3311641, +254 -20-3311608  
 
E-mail: arso@arso -oran.org  
Web: www.arso -oran.org  
 
Reproduction for sales purposes may be subject to royalty payments or a licensing agreement. 
Violators may be p rosecuted.  
 
 
 
  DARS 1199: 2022  
© ARSO 2022 — All rights reserved  v  
 
 DARS 1199: 2022  
© ARSO 2022 — All rights reserved  1  
Edible hen eggs -in-shell — Specification  
 
1 Scope  
 
1.1 This African Standard specifies safety and quality requirements method of sampling and test 
methods  for edible hen eggs in shell intended for human consumption  
 
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 l aying 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 inte rior 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 am endments) applies.  
 
3 Terms and definitions  
 
For the purpose of this standard the following definition s shall apply:  
 
3.1 
eggs 
eggs -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  
 
3.2 
fresh eggs  
eggs 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 temper ature is artificially maintained at  
< + 5  °C. Fresh eggs are collected on a daily basis.1 
 
3.3 
chilled eggs  
eggs that have been refrigerated in premises artificially maintained at a temperature ≥ 0  °C and  
< +5 °C 2 
 
3.4 
preserved 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 t he packing station. Fresh 
eggs have limited “sell -by” and “best before” (“minimum durability”) dates.  
 
2 Chilled eggs are not allowed in the EU market.  
AFRICAN STANDARD  DARS 1199:202 2 
2 © ARSO 2022 — All rights reserved  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  
 
3.5 
industrial (non -food) eggs  
eggs not intended for human consumption  
 
3.6 
slightly s oiled eggs  
eggs 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  
 
3.7 
cracked eggs  
eggs with shells that have damage visible to the naked eye but undamaged egg membranes  
 
3.8 
check  
an egg that has a broken shell or crack in the shell but has its shell membranes intact and contents not 
leaking  
 
3.9 
clean and sound shell egg  
any egg whose shell is free of adhering dirt or foreign material and is not cracked or broken  
 
3.10 
dirty egg  
an egg that has a shell that is unbroken and has adhering dirt or foreign material  
 
3.11 
incubator reject  
an egg that ha s been subjected to incubation and has been removed from incubation during the 
hatching operations as infertile or otherwise unhatchable  
 
3.12 
inedible  
eggs 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)  
 
3.13 
broken egg  
leaker  
an 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  
 
3.14 
incubated eggs  
eggs from the time of insertion in the incubator onwards  
 
3.15 
foreign matter  
consists of organic or inorganic substances of internal or external origin within the contents  
 
3.16 
commodity lot  
a 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 containe rs, produced using DARS 1199: 2022  
© ARSO 2022 — All rights reserved  3 the same type of farming and, if graded, of one quality class, transported together and presented once 
for inspection purposes  
 
3.17 
laying date or period  
the day on which the eggs were laid. When the period is used, it is counted from t he first day of the 
week  
 
3.18 
loss 
an egg that is inedible, cooked, frozen, contaminated, musty, or mo uldy, 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, o r an egg that is adulterated  
 
3.19 
restricted egg  
any check, dirty egg, incubator reject, inedible, leaker, or loss  
 
3.20 
sell-by date  
the maximum time limit for sale of the egg to the final consumer  
 
3.21 
Best -before  (minimum durability)  is the date until which the egg retains its specific properties when 
properly stored.  
 
 
3.27 
producer code  
the distinguishing number of the production site  
 
3.28 
traceability  
the ability to trace and follow eggs through all stages of production, processin g and distribution  
 
 
3.30 
capable 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  
 
3.31 
commerce   
domestic, regional or foreign  trade  
 
3.32 
container  
''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 pac ked.  
 
(2) The term ''shipping container'' means any container used in packaging a product packed in an 
immediate container.  
 
3.33 
egg 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  DARS 1199:202 2 
4 © ARSO 2022 — All rights reserved   
3.34 
egg product  
any dried, frozen, or liquid eggs, with or without added ingredients, excepting products which contain 
eggs only in a rel atively 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 
prescribe d to assure that the egg ingredients are not adulterated and such produ cts are not represented 
as egg products  
 
3.35 Terms descriptive of the shell  
 
3.35.1  
clean 
a 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 other wise 
soiled.  
 
3.35.2  
dirty 
a 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 sca ttered  
 
3.35.3  
practically 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.  
 
3.35.4  
abnormal (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  
 
3.36.1  
depth 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  
 
3.36.2  
free air cell  
an air cell that moves freely toward the uppermost point in the egg  as the egg is rotated slowly  
 
3.36.3  
bubbly air cell  
A 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  
 
3.37.1  
clear 
a 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.)  
 
3.37.2  
firm (AA quality)  DARS 1199: 2022  
© ARSO 2022 — All rights reserved  5 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. 
 
3.37.3  
reasonably 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  measur ed at a temperature between 45  and 60 °F. 
 
3.37.4  
weak and watery (B quality)  
a white that is weak, thin, and generally lacking i n 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. 
 
3.37.5  
blood spots or meat spots  
Small 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.  
 
3.37.6  
bloody white  
an 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  
 
3.38.1  
outline slightly defined (AA quality)  
a yolk outline that is indistinctly indicated and appears to blend into the surrounding white as the egg is 
twirled  
 
3.38.2  
outline fairly well defined (A quality)  
a yolk outline that is discernible but not clearly outlined as the egg is twirled  
 
3.38.3  
outline plainly visible (B quality)  
a yolk outline that is clearly visible as a dark shadow when the egg is twirled  
 
3.38.4  
enlarged 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  
 
3.38.5  
practically free from defects (AA or A quality)  
a yolk t hat shows no germ development but may show other very slight defects on its surface  
 
3.38.6  
serious 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  DARS 1199:202 2 
6 © ARSO 2022 — All rights reserved   
3.38.7  
clearly 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  
 
3.38.8  
blood due to ge rm development  
blood 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  
 
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  
 DARS 1199: 2022  
© ARSO 2022 — All rights reserved  7 (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.  
 
4.1.1.3 Class A eggs should be kept and transported at a constant temperat ure 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 mm2 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 DARS 1199:202 2 
8 © ARSO 2022 — All rights reserved  regulations exist and there is agreement between buyer and seller, soiled eggs m ay 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  
 
(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 specified  
1 Class A, Extra fresh  High-quality product for direct human consumption, for 
food or non -food industries  
2 Class A, Category I  Good -quality product for direct human consumption, for 
food or non -food industries  
3 Class B  Product for use in food or non -food industries  
4-8 Codes not used  
9 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  
 DARS 1199: 2022  
© ARSO 2022 — All rights reserved  9 (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 appro priately.  
 
  
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  Description  
Weight of egg, g  Minimum weight 
per 100 eggs, kg  Minimum weight 
per 360 eggs, kg  
0 I J - Jumbo  ≥ 73 g  7.4 26.28  
1 II XL - Extra large  ≥ 62 and <72  7.0 25.20 
2 III L - Large  ≥ 55 and < 61 6.1 21.96  
3 IV M - Medium  ≥ 48 and < 54 5.4 19.44  
4 V S - Small  ≥42 and  ≤47 4.5 16.92  
5-9 VI VS - Very Small  ≤ 41 4.0 14.76  
 
5.2 Class  B eggs do not have to be graded according to weight.  
 
6 Tolerances  
 
6.1 Quality tolerances  
 
6.1.1 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 pe rmitted.  
 
6.1.2 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 comb ination, except that such 
Loss may not  exceed 0.30 percent. Other types of Loss are not permitted.  
 
6.1.3 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 0.5 0 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.  
 
6.1.4 Additional tolerances  
 DARS 1199:202 2 
10 © ARSO 2022 — All rights reserved  6.1.4.1  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.  
 
6.1.4.2  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 destinatio n 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 toler ance 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 28 
 Check (max) ..................  10  10  
Class  A  A (min) ..........................  77  72  
 B ....................................  13 18 
 Check (max) ..................  10 10 
Class  B  B (min) ..........................  80  80  
 Check (max) ..................  20 20 
 
6.2 Weight tolerances  
 
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.  
 
6.3 Marking tolerances  
 
Not more than 20 per cent of the eggs with marks that are illegible is allowed in the checking of 
commodity lots.  
 
7 Provisions concerning packing, storing and transport  DARS 1199: 2022  
© ARSO 2022 — All rights reserved  11  
7.1 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.  
 
7.2 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.  
 
7.3 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 du rability of 90 days should correspond to the relative humidity 
of 85 -88 per cent.  
 
7.4  Best-before (minimum durability) dates and storage conditions for preserved eggs shall be 
agreed between the buyer and the seller.  
 
7.5 Eggs in transport should be protected from soiling and extraneous odours and should be well 
protected from physical shocks, weather conditions and light.  
 
7.6 Eggs should be protected from changes in temperature during transport and storage.  
 
7.7 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.  
 
 
8 Product  marking  
 
Product marking should be in conformity with the Codex Alimentarius codes and standards3. 
 
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.  
 
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, befor e leaving the production site or in the first packing station, 
with the producer code,4 which includes: the production system code (see chapter V, section B), the 
ISO 3166 two -letter code of the country of origin5 and the national code of the production si te. 
 
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.  
                                                 
3 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).  
 
4 In European Union Member States, the content of the producer code is regulated by Commission Dir ective 2002/4/EC.  
 
5 In this standard, the term “country of origin” is reserved to indicate that production, grading and packing have taken place in 
the same country.  DARS 1199:202 2 
12 © ARSO 2022 — All rights reserved   
8.1.6  The following is an example of a marking of a Class A egg with “XL” weight grade A XL 
 
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  
 
8.3.1  Without prejudice to the national requirements of imp orting 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 b y 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  
 DARS 1199: 2022  
© ARSO 2022 — All rights reserved  13 (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 cons umer pack.  
 
 
9 Provisions concerning conformity assessment requirements  
 
9.1 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.  
 
9.2 The third -party certification authority will provide a written report to the contractor that states 
assessment observations for each agreed element.  
 
9.3 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)  Category  
0 Not specified  
1 Specified standard  
2 Specified standard element(s)  
3 Specified combined standard elements  
4-8 Codes not used  
9 Other  
 
10 Code for purchaser requirements for eggs  
 
10.1 Definition of the code 
 
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 values  
1 Type of egg   Introduction  00-99 
2 Quality grade   4 0-9 
3 Weight grade   5 0-9 
4 Processing   6 0-9 
5 Production system   7.2 0-9 
6 Feeding system   7.3 00-99 
7 Conformity assessment   11 0-9 
 
10.2 Example  
 
10.2.1 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.  
 
10.2.2 This item has the following egg code: 80012131100000000001.  
 DARS 1199:202 2 
14 © ARSO 2022 — All rights reserved  Data field Name  Requirement  Value  
1 Type of egg  Edible eggs  80 
2 Field not used  - 0 
3 Quality grade  Class A, Extra fresh  1 
4 Weight grade  L - Large  2 
5 Processing  Not processed  1 
6 Production system  Cage -housed  3 
7 Feeding system  FM and IAO free  11 
8 Field not used  - 0 
9 Field not used  - 0 
10 Field not used  - 0 
11 Field not used  - 0 
12 Field not used  - 0 
13 Field not used  - 0 
14 Field not used  - 0 
15 Field not used  - 0 
16 Field not used  - 0 
17 Field not used  - 0 
18 Conformity assessment  Quality and trade description conformity 
assessment  1 
 
 
 
DARS 1199: 2022  
© ARSO 2022 — All rights reserved  15  
 
 
 
DARS 1199:202 2 
16 © ARSO 2022 — All rights reserved   
 
 
 
DARS 1199: 2022  
© ARSO 2022 — All rights reserved  17  
 
   
DARS 1199:202 2 
18 © ARSO 2022 — All rights reserved  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 b ut 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 stai ns 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 mor e 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 ov al 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 ar e 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 cel l 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.  
 
A.2.2  Yolk — There shall be 3 factors to be considered in judging egg quality by the yolk.  These are:  
 DARS 1199: 2022  
© ARSO 2022 — All rights reserved  19 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 bl end 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 -define d — 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 y olk 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) Bloo d 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 whit e 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 t hrough 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.  
 
 
(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.  
 DARS 1199:202 2 
20 © ARSO 2022 — All rights reserved  (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  
 
Process of candling  
 
Candling  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 
DARS 1199: 2022  
© ARSO 2022 — All rights reserved  21 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 posi tion 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  
 
  
DARS 1199:202 2 
22 © ARSO 2022 — All rights reserved  Annex B  
(normative)  
 
Measuring chart  
 
 
 
 
   
 
A P P E N D I X   B  
 
GAUGE FOR MEASURING DEPTH OF AIR CELL  DARS 1199: 2022  
© ARSO 2022 — All rights reserved  23 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  
 
 
 DARS 1199:202 2 
© ARSO 2022 — All rights reserved