Section R70-410-5 - Small Egg Producer Facility Temperature, Cleaning, and Sanitation Rules(1) Small egg producers that sell to restaurants shall establish a designated work area separate from domestic living areas.(a) Acceptable designated work areas may be an area in the basement, garage, or outbuilding.(b) Unacceptable work areas are domestic living areas, kitchens, laundry rooms, and bathrooms.(c) A small egg producer's designated work area needs a sanitary work surface that is smooth, durable, and easily cleanable.(i) The work surface shall be cleaned and sanitized before each use.(ii) Any sinks, drain boards, or other equipment used for the egg handling operation must be cleaned and sanitized before each use.(d) A small egg producer shall keep premises clean and free of rodent harborage areas.(i) Designated storage areas needed for new packaging materials, utensils, and equipment that is used for egg handling practices. These items shall be protected from contamination, including moisture, strong odors, dust, and insects.(ii) Egg handling practices that require potable water. Individual water wells need an annual bacteriological test, including coliform bacteria. Commercially bottled water may be used.(iii) Hand washing stations shall be conveniently located in the egg handling work area and provided with soap and paper towels.(iv) Toilet rooms shall be accessible to employees.(v)(A) A designated refrigerator is needed.(B) The refrigerator does not need to be new or of a commercial type and may be placed in the designated work area.(C) The refrigerator shall be equipped with a suitable thermometer to routinely verify that the 40 degrees Fahrenheit (F) to 45 degrees F egg storage temperature is maintained. (2) A small egg producer that sells to restaurants shall:(a) ensure each employee thoroughly washes their hands before starting egg handling and during egg handling to minimize cross-contamination of cleaned eggs;(b) maintain clean and dry nest boxes, change nest material as needed to reduce dirty eggs, and gather eggs at least once daily;(c) clean eggs as needed soon after collecting;(i) Cleaning eggs refrigerated below 55 degrees F may cause shells to crack or check.(ii) Minimal cleaning protects the natural protective covering on the shell.(d) ensure employees use acceptable egg cleaning methods including:(i) dry cleaning by lightly sanding the stains or minimal dirty areas with sandpaper;(ii) using potable water in a hand spray bottle and immediately wiping dry with a single service paper towel; or(iii) briefly rinsing with running water spray and immediately wiping dry with a single service paper towel;(e) ensure that the wash water is at least 90 degrees F, which is warm to the touch, and at least 20 degrees warmer than the temperature of the eggs to be washed; and(f) refrigerate cleaned eggs immediately to 45 degrees F or less.(3) Small egg producers that sell to restaurants may not use unacceptable cleaning methods, including submerging shell eggs in water or any other solution or using cleaners that are not food grade and approved for shell egg cleaning.(a) The porous eggshell is not impervious to odors, chemicals, and off flavors.(b) The cleaned eggs can be packaged later.(4) Small egg producers that sell to restaurants shall store packaged eggs at 45 degrees F or less. (5)(a) Small egg producers that sell to restaurants shall use clean new packaging purchased online, through group buying, small farm co-operatives, or similar methods.(b) Small egg producers that sell to restaurants shall use self-adhesive attractive labels that include the information required in Subsection 4-4-108(1).(6) Small egg producers that sell to restaurants shall transport refrigerated egg packages, cartons, or both in an easily cleanable, portable cooler with frozen gel packs to maintain 45 degrees F or less temperature until the small egg producer distributes the eggs to a restaurant.(7) Each small egg producer that sells to restaurants shall allow the department to inspect their facility upon request or as part of a department of health investigation under Subsections 4-4-107(2) and 4-4-107(3).Utah Admin. Code R70-410-5
Adopted by Utah State Bulletin Number 2022-16, effective 8/8/2022Amended by Utah State Bulletin Number 2023-06, effective 2/27/2023Amended by Utah State Bulletin Number 2024-05, effective 2/28/2024