Guidelines for Egg Cleaning

Procedures
Guidelines for businesses carrying out egg cleaning procedures to
ensure that food safety risks are minimised.

April 2015
Contents

Introduction .............................................................................................................................................. 3

Egg collection ........................................................................................................................................... 4

Egg collection for small farms........................................................................................................ 4

Egg collection on larger scale farms ............................................................................................ 4

Egg cleaning .............................................................................................................................................. 5

Documentation requirements of egg producers and graders ........................................... 6

Records ................................................................................................................................................... 7

Egg processing environment .......................................................................................................... 7

Requirements for pre-wash, wash, and rinse water ............................................................... 7

Pre-washing .......................................................................................................................................... 8

Washing ................................................................................................................................................. 8

Sanitising ............................................................................................................................................... 9

Rinsing .................................................................................................................................................... 9

Drying ..................................................................................................................................................... 9

Verifying the cleaning method .........................................................................................................10

Notifying Safe Food Production Queensland .............................................................................10

References ...............................................................................................................................................11
Introduction

Queensland’s Egg Food Safety Scheme reflects the requirements provided for under
Standard 4.2.5 Egg and Egg Products of the Australia New Zealand Food Standards
Code (‘the Standard’). Under the Standard, an egg producer must not sell or supply
eggs or egg pulp for human consumption if the eggs are unacceptable.

An unacceptable egg is:

a) A cracked egg or a dirty egg; or

b) An egg which does not have a unique identifier stamped on it; or

c) An egg product that has not been processed in accordance with the Standard.

Egg businesses that produce and wash or clean and grade eggs for human consumption
must also implement appropriate cleaning procedures to manage the safety of their
product.

Dirty eggs can be a health hazard if they are not handled correctly. Dirty eggs can carry
harmful bacteria that can enter the eggs, and if not cooked properly, they can
potentially cause food poisoning. This risk is increased if the eggs are cracked.

Dirty eggs must not be sold.

Dirty eggs must be either:

 Cleaned so that visible faeces, soil and other matter (e.g. feathers, nesting material,
shell, yolk) is removed from the shell; or

 Supplied to an accredited egg business that washes, dry cleans or further processes
eggs; or

 Discarded in an appropriate manner.

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Egg collection

Egg collection for small farms

Eggs should be collected often, at least once per day, to help decrease the number of
dirty and broken eggs. The collection of eggs should be more frequent during very hot
and cold weather.

Important points to remember when collecting eggs:

 Clean eggs should be separated from dirty eggs.

 Excessively dirty eggs should be discarded.

 Eggs should be collected in an easy to clean container like coated wire baskets or
plastic flats. This will prevent stains from rusted metal and contamination from other
materials that are difficult to clean and sanitise.

 Do not stack eggs too high. If collecting in baskets, do not stack eggs more than five
layers deep. If using plastic flats, do not stack more than six flats.

 Eggs should be kept below 15°C prior to cleaning.

 Eggs should be graded and washed on the day of collection to avoid the growth of
microbial contaminants, particularly on cracked and dirty eggs. This can have the
added benefit of reducing the amount of microbial contaminants entering the egg
grading/washing system.

 Never cool eggs rapidly before cleaning. The eggshell will contract and may pull any
dirt or bacteria on the egg surface into the pores when cooled.

 To minimise sweating, keep egg temperatures constant until the eggs are processed,
graded or cleaned.

 Sweating occurs when eggs are moved from cold storage to a warm environment
and condensation on the surface of the egg facilitates movement of microbes to the
inside the shell.

Egg collection on larger scale farms

Depending on the farm size and design, different methods can be used for daily egg
collection. Large operations generally employ custom made, highly automated egg
collection systems. Regardless of the scale of operation, all egg businesses should
address the above guidelines.

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Egg cleaning

Safe Food Production Queensland (SFPQ) does not mandate the washing of eggs. The
management of dirty and otherwise unsuitable eggs is at the discretion of each egg
business.

While washing can remove physical contaminants and markedly reduce the amount of
microbes on the surface of the shell, if not done correctly, washing can increase the
public health risks associated with the handling and consumption of eggs. For example,
washing can potentially remove the cuticle of the eggshell and unsuitable wash water
temperatures can cause the inner contents of the egg to shrink. Under these conditions,
wash water and pathogens can potentially be drawn into the egg through the pores of
the shell. Washing dirty eggs can also place considerable strain on the egg washing
system, and if not appropriately managed, can make it difficult to produce suitable eggs.
If an egg business chooses to wash eggs, the activity must be approved by SFPQ and
effectiveness of the method must be validated.

Businesses that choose to wash eggs should:

 Wash eggs as soon as they are collected - this will help limit the opportunity of
contamination of the egg and the egg grading/ washing system.

 Separate excessively dirty eggs from other eggs prior to washing and discard them.

 Wash water should be held at 41-44°C and if using an egg washing chemical or
sanitiser the pH should be ≥ 10.5.

 Use chemicals in the wash and sanitising steps that are complementary (e.g. both
should be basic solutions).

 Ensure the concentration and pH of the wash and sanitiser water is regularly
monitored and maintained at appropriate levels in accordance with the
manufacturer’s recommendations.

 Ensure if bore water is in use its mineral content is tested regularly and managed
appropriately so not to interfere with the activity of sanitisers (e.g. must contain less
than 2 ppm iron).

 Know that if using appropriate temperature water, without any chemicals (detergents
or sanitisers) and the water is not recirculated, the pH of the water does not have to
be taken into consideration.

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 Ensure the washing process is continuous so that eggs are not allowed to stand or
soak in the wash water.

 Dry the eggs after washing. If eggshells are left wet the risk of microorganisms
entering the egg is increased.

SFPQ strongly advises against re-washing eggs that emerge from the washing process
carrying faecal matter or other visible contaminants on the shell. Such eggs should be
discarded.

Dry cleaning procedures are permissible. However, prior to implementation the

procedure must be discussed with SFPQ and be validated as being suitable to control
food safety hazards. Any egg cleaning process that is undertaken should not
compromise the safety of eggs.

Documentation requirements of egg producers and graders

Egg producers/graders that wash eggs must have a documented procedure for this
process to ensure that contamination from the wash water is minimised.

This procedure should outline the:

 Temperature of the water to be used at all stages of the washing process (e.g. wash,
sanitise and rinse) with appropriate temperature differentials observed. For example,
in a three-stage wash process the water should be:

o Wash water (41°C ± 3°C)

o Sanitising water (45°C ± 3°C)

o Rinse water (49°C ± 3°C)

 Concentration of sanitisers (chlorinated or other) and or detergents (food grade).

 pH of the wash water with any kind of added sanitiser or wash chemical (pH ≥ 10.5
to be obtained).

 pH of reticulated wash water (a pH of ≥ 10.5 must be obtained to control growth of

microorganisms like Salmonella).

 Corrective action for noncompliance with the washing temperatures, concentrations

or pH values.

 Egg drying process.

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There are a number of different chemicals available for use in egg washing systems. Egg
businesses should ensure that chemical concentrations are monitored and maintained
within the manufacturer’s recommended range. SFPQ strongly encourages egg
businesses to engage with their chemical suppliers to ascertain this information.

Records

The temperature, chemical concentration and pH of the water at all stages of the
washing process should be recorded for each batch of eggs washed. SFPQ also
recommends recording the number of eggs that enter the grading system, the number
of eggs that are broken or discarded during processing and the number of eggs that are
packed for supply.

Egg processing environment

Egg washing should be undertaken in a dedicated room with good drainage. There
should not be any pest infestation, and a recognised pest control program should be in
place. All egg processing equipment should be thoroughly cleaned and sanitised, as
needed, to prevent the accumulation of egg material and microbes.

Immersion egg washers are not prohibited however, to mitigate the risk of potential egg
contamination, SFPQ encourages that they are not used.

Requirements for pre-wash, wash and rinse water:

 All water supplies should ideally be of potable quality.

 Only soft water should be used and a suitable softener should be used in hard water
areas.

 If non-reticulated water is used in washing of eggs, it must be tested in accordance

with your approved food safety program.

 Businesses wanting to use recycled water are required to apply in writing to SFPQ.
Applications will be considered on a case-by-case basis.

 Businesses that use a non-reticulated water supply and treat the water with chlorine
or another suitable method should test this water daily for residual chlorine levels
and maintain records of the water treatment. This information should be made
available for review by SFPQ.

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Pre-washing

Dirty eggs can go through a pre-washing process to loosen dirt and faecal matter,
before being washed. However, excessively dirty eggs should be appropriately
discarded.

When pre-washing, it is important to ensure:

 Pre-wetting should be accomplished by spraying a continuous flow of water over the

eggs in a manner that permits the water to drain away.

 The temperature of the water should be at least 11°C higher than that of the eggs
and a minimum of 3°C lower than that of the wash water.

 Eggs are held where drainage of spray water is free, as the eggs cannot stand or soak
in the water.

 Washing starts immediately afterwards.

 The pre-wash water is not reused.

Washing

Eggs need to be washed in water that is at least 11°C higher than the temperature of the
warmest egg. This will make the egg contents swell and push the dirt away from the
pores of the egg.

During egg washing:

 Eggs should be washed only once, except for any pre-wash that may be used.

 Wash water temperature should be between 41–44°C.

 PH of incoming wash water can be between 6.1 to 6.7, however if the wash water is
recirculated, the pH should be maintained at ≥ 10.5 to control growth of Salmonella.

 Solutions should be changed regularly, at least every 4 hours for continuous

operations.

 Eggs should not be allowed to stand or soak in water; once the temperature
equalizes eggs can absorb contaminants out of the water.

 The pH of recirculated wash water and temperature of the water at all stages of the
washing process should be recorded for each batch of eggs washed.

 If you have dirty eggs, a mild detergent approved for washing eggs can be used.

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Sanitising

Chemicals for cleaning and sanitising eggs should:

 Be incorporated in the wash and final rinse solutions.

 Follow manufacturers recommended concentration and pH.

 Effectively remove microorganisms from the eggshell.

 Not damage the eggshell.

 Not affect the texture or taste of the eggs before or after cooking.

 Be easily rinsed off so does not leave any residue.

 Have a neutral or alkaline pH (acidic solution destroys eggshell).

 Be compatible with water supply.

 Be safe and suitable for contact with food.

Rinsing

Final rinsing procedure removes the residue of any chemicals and loose dirt adhering to
the surface of the shell.

When rinsing it is important to note:

 Rinse water should be a few degrees higher than the wash water to prevent drawing
of water into the egg; and

 rinse solutions should not be re-circulated.

Drying

 Eggs should be promptly and thoroughly dried after rinsing and prior to packing.
Drying can be achieved with high-speed airflow that causes water to evaporate from
the shell surface.

 Air could be warmed or dehumidified.

 Eggs should be stored between 5°C and 15°C under clean and dry conditions with
their broad pole uppermost.

 Condensation on the eggs should be avoided.

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Verifying the cleaning method

Any egg business that choses to clean eggs must verify on a regular basis that their
cleaning procedure is suitable to control food safety hazards. SFPQ recommends that
this process be done at least once a year. All businesses must notify SFPQ of any
changes to procedures regarding the management of unacceptable eggs, including the
introduction of washing or any change to a validated washing method.

Notifying Safe Food Production Queensland

It is a condition of accreditation that food businesses notify SFPQ if the holder of

accreditation knows or reasonably suspects that product intended for supply is subject
to a circumstance that makes the product unacceptable. This includes a failure of
systems that manage otherwise unacceptable eggs (e.g. the egg washing system) or that
fulfil a critical task within the process that relates to compliance (e.g. egg stamping).
Furthermore, SFPQ must be notified if a change is made to the food safety system,
particularly when the change relates to a critical control point (e.g. changes to egg
washing procedures).

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References

AECL. Code of practice for shell egg production.

http://www.aecl.org/assets/Uploads/Resources/Code-of-Practice-for-Shell-egg-
production-grading-packing-and-distribution-2009.pdf

ATTRA – is funded under a grant from USDA rural business cooperative service.

CODEX. www.codexali http://www.fao.org/docrep/012/i1111e/i1111e01.pdf

EFSA. Opinion of the scientific panel on biological hazards on the request from the
Commission related to the microbiological risks on washing of table eggs.
http://www.efsa.europa.eu/en/scdocs/doc/269.pdf

Health Canada http://www.inspection.gc.ca/food/eggs-and-egg-

products/manuals/shell-egg/chapter-18/eng/1375380670241/1375380672147#a18.10
and http://www.inspection.gc.ca/food/eggs-and-egg-products/manuals/shell-
egg/chapter-3/eng/1376678096775/1376678147114#a363

NSW Food Authority. Egg cleaning procedures: Guidelines to comply with the egg food
safety scheme of the Food Regulation 2010

USDA. Egg Grading Manual.

http://www.ams.usda.gov/AMSv1.0/getfile?dDocName=STELDEV3004502

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