Image by Matt LeRoux

Regulations for Selling Eggs in New York State

The regulations for selling eggs in New York are found in Circular 854, which is available at the following website: http://www.agriculture.ny.gov/FS/general/04circs/Circular854_eggs.html

CIRCULAR 854

EGGS

New York State Grades andStandards for Eggs andthe Sale Thereof

Article 13-A of the Agriculture and Markets Law
with Rules and Regulations
June 2003


The specific labeling requirements for chicken eggs are below and can be found at: http://www.agriculture.ny.gov/FS/industry/shelleggs.html


DEFINITION: EGGS MEANS SHELL EGGS OF DOMESTICATED CHICKENS

REGULATIONS AND LABELING REQUIREMENTS

CARTONS AND CASES MUST BE MARKED WITH:

  1. THE WORD "EGGS".
  2. GRADE – IN LETTERS 3/8" OR LARGER
  3. SIZE – IN LETTERS 3/8" OR LARGER
  4. COUNT – MAY BE EXPRESSED IN DOZENS
  5. NAME, ADDRESS AND ZIP CODE – IF OTHER THAN PRODUCERS OR PACKER, MUST SO STATE
  6. ALL EGGS MUST BE IDENTIFIED AS TO SOURCE. THEY MUST BEAR AN APPROPRIATE PACKER IDENTIFICATION NUMBER, OR IF LABELED "PACKED BY," FULL NAME AND ADDRESS IS ACCEPTABLE.
  7. THE WORDS "KEEP REFRIGERATED" OR SIMILAR DESIGNATION
  8. “TO PREVENT ILLNESS FROM BACTERIA: KEEP EGGS REFRIGERATED, COOK EGGS UNTIL YOLKS ARE FIRM, AND COOK FOODS CONTAINING EGGS THOROUGHLY.

THE ABOVE LABELING MUST BE ON THE PRINCIPAL DISPLAY PANEL. ALL LABELING MUST BE TRUTHFUL AND IN ACCORDANCE WITH THE FACTS.

A PRODUCER SELLING EGGS OF HIS OWN PRODUCTION DIRECTLY TO CONSUMERS IS EXEMPT FROM GRADE AND SIZE LABELING REQUIREMENTS.

LEAKERS, BLOOD SPOTS, MEAT SPOTS AND OTHER TYPE OF LOSS MAY NOT BE SOLD FOR HUMAN CONSUMPTION.

EGGS MUST BE REFRIGERATED AT RETAIL AND MAINTAINED AT AN INTERNAL TEMPERATURE OF 45ºF OR BELOW.

SOURCE IDENTIFICATION IS ALREADY REQUIRED BY THE HEALTH DEPARTMENT ON ALL EGGS IN INSTITUTIONS, RESTAURANT, ETC.

FEDERAL LAW REQUIRES PRODUCERS WITH 3,000 BIRDS OR MORE, OR ANYONE PACKING EGGS OF OTHER THAN THEIR OWN PRODUCTION TO BE REGISTERED IN ACCORDANCE WITH THE EGG PRODUCTS INSPECTION ACT OF 1970.

EGGS OTHER THAN FROM THE DOMESTICATED CHICKEN MUST BE LABELED ACCORDING TO THE FACTS. THERE ARE NO OFFICIAL GRADES OR SIZE CLASSIFICATIONS AT PRESENT FOR OTHER TYPES OF EGGS.

FEDERAL LAW REQUIRES ALL EGGS TO BE REFRIGERATED AND HELD AT 45ºF OR BELOW IMMEDIATELY AFTER PACKING, INCLUDING DURING TRANSPORTATION.

1/5/09

Contact

Sandra Buxton
Farm/Ag. Business Management Educator
sab22@cornell.edu
(518) 746-2560

Last updated May 26, 2016