R70-410-4. Temperature, Cleaning, and Sanitation Standards

(1) A small producer who sells shell eggs wholesale or to a restaurant shall: (a) comply with the following temperature control procedures: (i) Immediately refrigerate and store cleaned eggs at 45 degrees Fahrenheit or less. (ii) Transport refrigerated egg packages, cartons, or both while maintaining a temperature of 45 degrees Fahrenheit or less. (b) meet the following cleaning and sanitization standards: (i) Clean eggs to remove debris and stains, as needed, soon after collecting. (ii) Ensure that each person thoroughly washes their hands before and during egg handling to minimize cross-contamination of cleaned eggs. (iii) Maintain clean and dry nest boxes and change nest materials as needed to reduce dirty eggs and gather eggs at least once daily. (iv) Provide a smooth, non-absorbent, and easily cleanable work surface in the designated work area. (2) A small producer shall maintain premises clean and free of rodent harborage areas. (3) A small producer shall ensure their operation includes: (a) a designated work area separate from domestic living areas; (b) a storage area for new packaging materials, utensils, and equipment used for egg handling practices that protect them from contamination; (c) a refrigerator in the designated work area equipped with a suitable thermometer, to routinely verify that the temperature is 45 degrees Fahrenheit or less; (d) a hand washing station, located in the egg handling work area; and (e) accessible toilet rooms for employees. (3) A small producer shall use water in the cleaning process that meets one of the following criteria: (a) potable water meeting the drinking water standards established by the Utah Department of Health and Human Services; (B) commercially bottled water; or (C) water from a private well, annually tested for bacteriological contamination, including total coliform and E.coli. (5) A small producer may not use the following egg cleaning methods: (a) submerging shell eggs in water or any other solution; or (b) using cleaners that are not food grade and approved for shell egg cleaning.