Purchasing - Chapter 20: Eggs

Eggs 20SELECTION FACTORSIntended useExact nameChicken eggsFresh shell eggs vs. storage eggsGovernment gradesU.S. Grade AAU.S. Grade AU.S. Grade BSELECTION FACTORS (CONT.)Plants that break and further process eggs must have continuous inspectionFederal grading is mandatory in some statesIf graded: mandatory continuous inspectionGrades: AA, A, B (high, med, low)CandlingSELECTION FACTORS (CONT.)Packers’ brandsProduct size: peewee—jumboSize of container15 dozen or 30 dozen crateFlat = 2 ½ dozenPackaging material and procedureSELECTION FACTORS (CONT.)ColorProduct formPreservation methodRefrigerationOil spraying / dippingOverwrappingControlled atmosphere storage –oxygen freePURCHASING EGGSU.S. Grade A most widely used quality and large is the normal sizeProcessed egg products Consider brand namesNo quality standardEvaluate substitution possibilitiesRECEIVING EGGSExamine fresh eggs for damageCount eggs or weigh containersRandomly break a few eggs for inspectionProcessed egg productsCheck for crystallizationCheck pressure of canned or dried productsSTORING EGGSRefrigerate quickly at 45°F or belowKeep in original containersProcessed egg storage is dictated by the formFrozenRefrigeratedDry StorageISSUING EGGSRotate stock, oldest items are issued first (FIFO – first in, first out)Date containers as they are received