Washington Administrative Code › Title 16 - Agriculture, Department of (See also Titles 24, 60, and 142) › DAIRY, FOOD AND EGGS › Chapter 16-104 - Shell eggs - Standards, grades and weight classes › Section 16-104-350 - Shell egg cleaning operations

Current through Register Vol. 24-14, July 15, 2024
(1) Shell egg cleaning equipment shall be
				kept in good repair and shall be cleaned after each day's use or more
				frequently, if necessary.
(2) The
				temperature of the wash water shall be maintained at ninety degrees Fahrenheit
				or higher, and shall be at least twenty degrees Fahrenheit warmer than the
				temperature of the eggs to be washed. Rinse water temperature shall be at least
				ten degrees Fahrenheit warmer than the final wash water temperature. These
				temperatures shall be maintained throughout the cleaning cycle.
(3) An approved cleaning compound shall be
				used in the wash water. It must be approved by the United States Department of
				Agriculture or the Washington state department of agriculture. The use of
				metered equipment for dispensing the compound into solution is
				recommended.
(4) Wash water shall
				be changed approximately every four hours, or more often if needed, to maintain
				cleanliness and sanitary conditions, and at the end of each shift. Measures
				shall be taken to prevent excess foaming during the egg washing
				operation.
(5) Replacement water
				shall be added continuously to the wash water of washers to maintain a
				continuous overflow. Rinse water, chlorine, or quaternary sanitizing rinse may
				be used as part or all of the replacement water: Provided, That they are
				compatible with the washing compound. Iodine sanitizing rinse may not be used
				as part of the replacement water.
(6) Water supply shall be of a safe sanitary
				quality. Only potable water under two parts per million iron content shall be
				used, without equipment to correct the excess. Water under pressure shall be
				available to grading and candling area or room for cleaning purposes. Frequency
				of testing for potability of the water supply shall be determined by the
				director, however, must also comply with state and local health department
				requirements. When the water source is changed, new tests are
				required.
(7) Waste water from the
				egg washing operation shall be continuously removed through appropriate drains
				to prevent standing water from accumulating.
(8) The washing and drying operation shall be
				continuous and shall be completed as rapidly as possible. Eggs shall not be
				allowed to stand or soak in water. Immersion-type washers shall not be
				used.
(9) Prewetting shell eggs
				prior to washing may be accomplished by spraying a continuous flow of water
				over the eggs in a manner which permits the water to drain away, or other
				methods which may be approved by the director. The temperature of the water
				shall be the same as prescribed in subsection (2) of this section.
(10) Washed eggs shall be spray rinsed with
				warm water containing an approved sanitizer of not less than 50 p/m nor more
				than 200 p/m of available chlorine or its equivalent.
(11) Test kits shall be available and used to
				determine the strength of the sanitizing solution.
(12) During any rest period or other line
				shutdown, preventative measures shall be taken to prevent overheating and/or
				partial cooking of eggs in the washing, rinsing, and scanning areas.
(13) Washed eggs shall be dry before
				cartoning or casing.
(14) When
				steam or vapors originate from the washing operation, they shall be
				continuously and directly removed to the outside of the building.
(15) Every reasonable precaution should be
				exercised to prevent "sweating" of eggs.
(16) Eggs may be dry cleaned or washed. If
				eggs are dry cleaned, the equipment shall be of a sanitary type, and kept clean
				and in good repair.
(17) Cloth or
				wash rags shall not be used for cleaning eggs unless they are of a sanitary
				single service type. Single service paper toweling may be used.
Statutory Authority:
					 RCW
					 69.25.030 and
					 chapters
					 42.30 and 35.05 [34.05 ]
					 RCW. 92-01-091, § 16-104-350, filed 12/17/91, effective
					 1/17/92.