Section 15-15 - Shell Egg Cleaning Operations (a) Shell egg cleaning equipment shall be kept clean and in good repair and operating condition. It must be cleaned after each day's use or more frequently if necessary. Visible mineral deposits must be removed, either manually or by de-liming agents.
(b) Waste water from egg washing equipment shall be indirectly drained and wastewater from all drains shall drain to an approved sewage system.
(c) The egg room/candling and grading room shall contain a separate hand sink with hot and cold running water tempered by means of a mixing valve faucet.
(d) Facilities shall have means to wash, rinse and sanitize eggs in a sanitary manner. - (i) The water in continuous-type washers shall be completely changed as required and at least once during each shift and at the end of each shift.
- (ii) The minimum maintained temperature of the wash water shall be 90°F. (32.2 C.) Pre-wetting by submersion may not exceed five (5) minutes.
- (iii) Eggs shall be removed from the washing and rinsing area of the egg washer during rest periods and from the scanning area whenever there is a build-up of heat.
- (iv) Only cleaning and sanitizing compounds approved by the department shall be used.
- (v) The use of metered equipment for dispensing the compounds into solution is recommended.
- (vi) The entire shell egg cleaning and drying operation shall be continuous and shall be completed as rapidly as possible.
- (vi) Only potable water may be used to wash eggs.
- (A) Water from a nonpublic water system shall be sampled and tested for coliform bacteria at least semi-annually.
- (B) An analysis of the iron content of the water supply, stated in parts per million, is also required. An iron content of less than two (2) ppm is required.
- (vii) All washed eggs must be effectively sanitized in warm, potable water which contains an approved sanitizing compound that is no less than fifty (50) ppm nor more than two hundred (200) ppm of available chlorine or it's equivalent.
- (viii) Washed eggs must be reasonably dry before cartoning or casing.
(e) Steam or vapors originating from the washing operation shall be continuously and directly removed to the outside of the building.
(f) Eggs that are to be transported to another location for sale shall be maintained at 45°F (7.2 C.) or colder during transportation.
010-15 Wyo. Code R. § 15-15