Whole Eggs June 2010.pdf

Commodity Specification

WHOLE EGGS

June 2010 i

Table of Contents

I. GENERAL

A. Product Description B. Food Defense Requirements C. Commodity Complaints

II. COMMODITY SPECIFICATION

A. Basic Requirements

1. Date Processed

2. Inspection

3. FSIS Requirements

4. Processing Sequence Requirement

B. Liquid Whole Eggs

1. Origin of Shell Eggs

2. Liquid Whole Eggs in Natural Proportion

3. Liquid Whole Eggs from Other Plants

C. Bulk Liquid Whole Eggs Without Color Stabilizer

1. Requirements

2. Solids

3. Holding and Cooling Temperatures

4. Organoleptic Requirements

5. Tankers

6. Loading of Tankers

D. Processing Liquid Whole Eggs With Color Stabilizer

1. Formulation

2. Blending

3. Homogenization

E. Pasteurization F. Verification of pH G. Packaging and Packing

1. Materials

2. Liquid Whole Eggs With Color Stabilizer

3. Liquid Whole Eggs Without Color Stabilizer

H. Freezing I. Sampling and Laboratory Analyses

1. Definition of a Lot

2. Sampling

3. Samples for Laboratory Analyses

4. USDA Laboratories

5. USDA Laboratory Analyses

6. Timely Receipt of Laboratory Results

7. USDA Sampling Option

8. Retesting for Standard Plate Count and Coliforms Count

9. Retesting for Salmonella

J. Acceptance Requirements for Packaged Pasteurized Commodity

1. Microbiological Requirements

2. Organoleptic Requirements

K. Net Weight

III. LABELING

A. Commercial Labeling Requirements

1. Commercial Labels

2. Traceable Product

3. Nutrition Facts and Ingredients Statements

B. USDA Labeling Requirements ii

1. Processor Identification

2. Inventory Control Information

C. USDA Labeled 5-Pound (2.27 kg) Cartons D. USDA Labeled Shipping Containers for 5-Pound (2.27 kg) Cartons

1. Labeling and Marking Information

2. Recycle Symbol and Statement

3. Handling Information on 5-Pound (2.27 kg) Cartons

Table 1. KEY POINTS ABOUT FROZEN WHOLE EGGS

4. Nutritional Labeling

E. USDA Labeled 30-Pound (13.61 kg) Plastic Containers

1. Labeling and Marking Information

2. Recycle Symbol and Plastic Materials Code

3. Nutritional Labeling

F. Use of Previously Printed USDA Labeling Materials G. Additional Labeling Issues I. F.A.S. Vessel Deliveries

IV. FINAL EXAMINATION OF PACKAGED AND PACKED COMMODITY

A. Verification of Materials and Commodity Condition

1. Verification of Packaging and Packing Materials

2. Examination of Packaged and Packed Commodity

B. Loading and Shipping Requirements

1. Internal Product Temperature

2. Certification of Bulk Liquid Egg

3. Sealing of Tankers

4. Bulk Unit Shipment Net Weight

C. Inspection and Checkloading

1. Requirements

2. Procedures

V. UNITIZATION

A. Pallets B. Pallet Exchange

VI. SHIPMENT AND DELIVERY

A. Inspection and Grading Certificate

1. Railcar or Piggyback

2. Trucks

B. Loading and Sealing of Vehicles

1. Railcar

2. Truck or Piggyback

C. Delivery Notification

1. In-Plant Deliveries

2. Delivery In Storage

3. Multiple Deliveries

D. Split Deliveries

VII. DESTINATION EXAMINATION

A. Commodity Requirements B. Temperature C. Costs for Destination Examination

EXHIBIT 1 USDA Labeled Five-Pound (2.27 kg) Cartons EXHIBIT 2 USDA Labeled Shipping Containers for 5-Pound Cartons EXHIBIT 3 USDA Label Information for Shipping Containers of Frozen Whole Eggs With Monosodium Phosphate and Water in 5-Pound Cartons EXHIBIT 4 USDA Label Information for Shipping Containers of Frozen Whole Eggs With Monosodium Phosphate in 5-Pound Cartons EXHIBIT 5 USDA Label Information for Shipping Containers of Frozen Whole Eggs With Citric Acid in 5-Pound Cartons iii

EXHIBIT 6 Recycle Symbol and Plastic Materials Code System EXHIBIT 7 USDA Labeled Thirty-Pound (13.61 kg) Plastic Containers FROZEN WHOLE EGGS

USDA SYMBOL

I. GENERAL

A. Product Description

Whole eggs produced under this Specification will be packaged and packed in one or more of the following forms as specified in the contract:

Five-pound cartons (082065) - Frozen homogenized whole eggs with a color stabilizer packaged 5 pounds (2.27 kg) net weight in a pitcher-pour type, polyethylene-coated paperboard carton, and packed six 5-pound (2.27 kg) cartons per fiberboard shipping container with 30 pounds (13.61 kg) net weight. A purchase unit will consist of

1,334 shipping containers totaling 40,020 pounds (18,153 kg).

Thirty-pound containers (082030) - Frozen whole eggs (without color stabilizer) packed in a full opening type plastic container with snap-on type lid, 30 pounds (13.61 kg) net weight in each plastic container. A purchase unit will consist of 1,320 shipping containers totaling

39,600 pounds (17,962 kg).

Bulk liquid whole eggs (083090) - Bulk liquid whole eggs (without color stabilizer) for further processing, packed and shipped in insulated tankers, 48,000 pounds (21,772 kg) net weight in each tanker. A purchase unit will total 48,000 pounds (21,772 kg).

B. Food Defense Requirements

Contractors and subcontractors participating in the commodity purchase program must have a documented and operational food defense plan that provides for the security of a plant’s production processes and includes the storage and transportation of finished product after production. The plan shall address the following areas: (1) food defense plan management;

(2) outside and inside security of the production and storage facilities; (3) processing, including all raw material sources; (4) shipping and receiving; (5) storage; (6) water and ice supply;

(7) mail handling; (8) personnel security; and (9) controlled access to production and storage areas. The food defense plan shall be made available to the Department of Agriculture’s (USDA) Agricultural Marketing Service (AMS) Auditor immediately upon request. Verification of the Food Defense Program at the processing, storage, and distribution facility will be conducted by the USDA/AMS Auditor. Any nonconformance identified on the checklist must be addressed in writing to both the Contracting Officer and Auditor within 14 calendar days of the audit. Each written response will be reviewed for acceptance by the Auditor. If the Auditor received an unacceptable corrective action response, the company will have an additional 7 days to respond to the nonconformance. If nonconformances remain open after the additional 7 days, the Contracting Officer will decide whether the company is able to receive the contract. Once verified and approved, the company will receive a written response from the Contracting Officer indicating its eligibility to participate. For additional information visit the following web site:

http://www.fda.gov/Food/FoodDefense/Bioterrorism/Recordkeeping/default.htm.

C. Commodity Complaints

The contractor/producer must immediately report all complaints received on the commodity to the Contracting Officer.

http://www.fda.gov/Food/FoodDefense/Bioterrorism/Recordkeeping/default.htm�

II. COMMODITY SPECIFICATION

Once awarded a contract, the contractor/processor must provide a copy of this Specification to the USDA, Food Safety and Inspection Service (FSIS) Inspector.

A. Basic Requirements

1. Date Processed. The frozen whole eggs with color stabilizer, frozen whole eggs (without color stabilizer), and bulk liquid whole eggs without color stabilizer (bulk liquid egg) must be produced after the date of the contract.

2. Inspection. The frozen whole eggs with color stabilizer, frozen whole eggs without color stabilizer, and bulk liquid egg must comply with this Specification and the Regulations Governing the Inspection of Eggs and Egg Products (9 CFR part 590) in plants in the United States or in the Commonwealth of Puerto Rico operating under the Egg Products Inspection Program of FSIS/USDA. Inspection for contract and Specification compliance will be in accordance with the Regulations Governing the Voluntary Inspection of Egg Products (9 CFR part 592) under the supervision of an FSIS/USDA Inspector. The FSIS Inspector will be responsible for certification of compliance with the requirements of this Specification for liquid whole eggs including processing, sampling, laboratory results, packaging and packing, labeling and marking, net weight and checkloading.

3. FSIS Requirements. The commodity must be produced and processed in an FSIS Federal establishment, be accurately marked and/or labeled, and meet all FSIS regulatory requirements, including all microbiological testing requirements, currently in place.

4. Processing Sequence Requirement. The liquid whole eggs with color stabilizer and liquid whole eggs without color stabilizer must be processed, pasteurized, cooled, packaged, and packed in the same processing plant.

B. Liquid Whole Eggs

1. Origin of Shell Eggs. The liquid whole eggs must be processed from shell eggs of domesticated chickens. The shell eggs must have been produced in the United States, its territories or possessions, Puerto Rico, or the Trust Territories of the Pacific Islands. If the contractor uses or handles shell eggs or egg products originating from sources other than the United States, its territories or possessions, Puerto Rico, or the Trust Territories of the Pacific Islands, the contractor must have an acceptable identification and segregation plan for those shell eggs or egg products to ensure they are not used in the commodities produced under this Specification. This plan must be made available to the FSIS Inspector and the Contracting Officer or agent thereof upon request. The contractor must ensure that both the contractor and subcontractor(s) maintain records such as invoices, or production and inventory records evidencing product origin, and make such records available for review by the FSIS Inspector or other Government official(s).

a. The shell eggs, when presented for breaking, must be:

(1) Commercial nest-run (shell eggs which are merchandised as they come from the production facility) that may or may not be washed and sized; or

(2) Commercial consumer grade AA or A (shell eggs which contain no more restricted eggs than permitted for U.S. Consumer Grade B shell eggs); or

(3) U.S. Consumer Grade AA or A based on destination tolerances or U.S.

Nest-Run Grade.

b. The shell eggs must not be more than 21 days old from the date of production at the time of processing (eggs of current production as defined in 7 CFR 56.1) and must comply with Food and Drug Administration (FDA) regulations for the ambient temperature during storage and transport as stated in 21 CFR 118.4.e.

c. For the commercial nest-run and commercial consumer grades of shell eggs, the contractor will provide the FSIS Inspector a certificate of conformance certifying the age and quality of shell eggs and stating the lot identification and quantity of each lot prior to breaking.

d. For U.S. Consumer Grades or U.S. Nest-Run Grade of shell eggs, the U.S. Grade may be stated on the USDA Shell Egg Grading Certificate, which accompanies the shell eggs, or the cases of shell eggs may be identified with the USDA Consumer AA or A, Sample Grade AA or A, or Nest Run Grade stamp.

2. Liquid Whole Eggs in Natural Proportion. The liquid whole eggs must be egg whites and egg yolks in natural proportions as broken from the shell eggs. The egg whites and egg yolks in the liquid whole eggs must be processed into a uniform mix.

3. Liquid Whole Eggs from Other Plants. The liquid whole eggs may be transferred or obtained from another plant for further processing, provided the liquid whole eggs are produced in compliance with this Specification and FSIS regulatory requirements. The USDA Egg Products Inspection and Grading Certificate must state the date and time the shell eggs were broken.

C. Bulk Liquid Whole Eggs Without Color Stabilizer

1. Requirements. Unless otherwise specified in II.C., bulk liquid egg must be produced from liquid whole eggs (without color stabilizer) and processed in accordance with II.A. and II.B.

The bulk liquid egg commodity may be shipped unpasteurized to an establishment for further processing in accordance with FSIS regulatory requirements.

2. Solids. Bulk liquid whole eggs must have a total egg solids content equal to or greater than 23.6 percent. To meet this Specification requirement that is based upon the intended use of the product, egg yolks may be added or egg whites removed to increase the total solids to a minimum level of 23.6 percent for the liquid whole eggs broken in natural proportion.

3. Holding and Cooling Temperatures. Product holding and cooling procedures for bulk liquid egg, unpasteurized or pasteurized, must comply with FSIS regulatory requirements.

4. Organoleptic Requirements. Bulk liquid egg is subject to examination for the organoleptic requirements found in II.J.2. upon completion of loading the tanker and prior to certification in accordance with this Specification.

5. Tankers.

a. Equipment. Bulk liquid egg must be shipped in commercial tank trucks (tankers).

Transport tankers must meet 3-A Sanitary Standards with the domes and product outlet valve covers designed to be properly sealed. Each tanker must be cleaned and sanitized prior to each shipment in accordance with FSIS regulatory requirements.

b. Temperature. Tankers must be insulated and have the capability of maintaining bulk liquid egg at a product temperature not higher than 40 °F (4.4 °C).

6. Loading of Tankers. Each tanker must contain 48,000 pounds (21,772 kg) of bulk liquid egg (see IV.B.4.b. for variations permitted).

D. Processing Liquid Whole Eggs With Color Stabilizer

1. Formulation. A color stabilizer must be added to the liquid whole eggs to inhibit the greenish-gray discoloration that can develop in cooked egg entrees when they are held at serving temperatures; for example, scrambled eggs and omelets held for serving at the temperatures used for steam tables. A food grade color stabilizer must be used.

a. Color stabilizer. The color stabilizer must be one of the following (based on percent of the weight of the liquid whole eggs):

(1) Citric acid--0.2 percent (maximum),

(2) Monosodium phosphate--0.5 percent (maximum), or

(3) Monopotassium phosphate--0.5 percent (maximum).

b. Water. Water may be used as a carrier for the citric acid, monosodium phosphate, or monopotassium phosphate. If a water carrier is used, the water must contain not less than 50 percent by weight of the color stabilizer.

c. Citric acid.

(1) If citric acid is used as a color stabilizer, the amount that can be used may be based on the amount needed to adjust the pH of the liquid whole eggs to a pH of 6.5-6.8 rather than the maximum of 0.2 percent permitted by II.D.1.a.(1).

(2) If citric acid is used, it must be added to and incorporated into the liquid whole eggs in a manner that does not precipitate or coagulate the proteins of the whole eggs.

2. Blending. The color stabilizer and liquid whole eggs must be blended into a uniform mixture.

3. Homogenization. Only the liquid whole eggs with color stabilizer must be homogenized. A minimum pressure of 500 pounds per square inch (35.2 kg/square centimeter) is required to reduce the whole egg components into small particles that are uniform in size and evenly distributed throughout the liquid. Homogenization of the liquid whole eggs with color stabilizer must be accomplished before the heated liquid enters the holding tubes of the pasteurization system.

E. Pasteurization

The liquid whole eggs with color stabilizer and liquid whole eggs without color stabilizer must be pasteurized: (1) within 48 hours from the start of breaking and (2) at a temperature of not less than 142 °F (61.1 °C) and held at that temperature for not less than 3.5 minutes.

F. Verification of pH

To ensure proper blending of citric acid as a color stabilizer in the finished product, the pH of pasteurized liquid product shall be tested hourly during packaging and the results recorded. Any sample with a pH lower than 6.5 or higher than 6.8 will result in rejection of the lot. The product’s pH will be determined using a pH meter with a scale graduated in 0.1 units and a reproducibility of less than 0.05 units. The FSIS Inspector will observe daily calibration of the pH meter using a standard buffer solution and will monitor the routine testing of packaged product prior to freezing. Test results for each lot must be maintained with applicable batch formulation records.

G. Packaging and Packing

1. Materials.

a. Requirements. All packaging and packing materials must be clean and in new condition, must not impart objectionable odors or flavors to their contents, must be approved by the FDA for use in contact with food products, and must be tamper-evident. Tamper-evident is defined as packaging and packing materials with one or more indicators or barriers to entry, which, if breached or missing, can reasonably be expected to provide visible evidence that tampering has occurred.

b. Fiberboard shipping containers.

(1) Requirements. The fiberboard shipping container must: (a) be of such size to pack the cartons of product without slack filling or bulging; (b) protect the interior cartons against loss and damage; (c) withstand the humidity and temperature during the conditions of use; and (d) have the combined facings weight, the bursting strength, and the compression strength (edge crush value) to withstand the stress of handling, shipping, stacking, and storage.

(2) Final closure. The final closure of the fiberboard shipping containers must be secure and made with commercially acceptable filament reinforced tape, plastic film package tape, non-metallic strapping, adhesive, or other similar types of materials that are applicable for cold temperature storage conditions and that provide for safe handling of the food product. Steel or wire straps must not be used for the final closure. Staples must not be used for the final closing of fiberboard shipping containers. However, staples may be used to manufacture and to assemble the fiberboard shipping containers, provided the staples are fastened into the container and tightly clenched to eliminate sharp edges prior to packing cartons of product into the shipping containers.

2. Liquid Whole Eggs With Color Stabilizer.

a. Packaging material. Liquid whole eggs with color stabilizer must be packaged in polyethylene-coated paperboard cartons. The carton must be the pitcher-pour type and must be fabricated from folding grade, bleached paperboard. The seams of the carton must be bonded by a coating-to-coating heat seal that provides the same protective qualities as the body of the carton. Cartons of equivalent construction and materials may be used.

b. Packaging. Each carton must contain 5 pounds (2.27 kg) net weight of liquid whole eggs with color stabilizer.

c. Packing. Six 5-pound (2.27 kg) cartons of liquid whole eggs with color stabilizer must be packed upright in each fiberboard shipping container.

3. Liquid Whole Eggs Without Color Stabilizer.

a. Packing material. Liquid whole eggs (without color stabilizer) must be packed in a full-opening type plastic container. The container must have a smooth, seamless internal surface, and a snap-on lid that remains secure during handling, loading, and stacking. The plastic container must withstand variations in temperature and have the impact and structural strength to withstand the abuses of handling, shipping, stacking, and storage.

b. Packaging. Each container must contain 30 pounds (13.61 kg) net weight of liquid whole eggs (without color stabilizer).

H. Freezing

The pasteurized liquid whole eggs with color stabilizer and pasteurized liquid whole eggs without color stabilizer, otherwise herein referred to as the “commodity”, must be packaged and placed in the freezer within 8 hours from the start of pasteurizing and frozen within 60 hours after pasteurization.

I. Sampling and Laboratory Analyses

1. Definition of a Lot. A lot is a day’s production of: (a) liquid whole eggs with color stabilizer, or (b) liquid whole eggs without color stabilizer.

2. Sampling. The commodity will be: (a) sampled in the liquid form for laboratory analyses and analyzed for compliance with microbiological requirements, (b) examined in the liquid or frozen state for organoleptic requirements, and (c) accepted or rejected on a lot basis.

The number of samples to be collected from each lot and the number of composite samples (the USDA or USDA-contracted laboratory will composite and analyze samples) to be submitted for microbiological analysis by the FSIS Inspector for each lot are as follows:

Number of Fiberboard Shipping Number of Containers or 30-Pound (13.61 kg) Number of Composite Plastic Containers in Lot Samples Samples 1,200 or less 4 1 1,201 - 3,200 8 2 3,201 - 5,200 12 3 over 5,200 16 4

3. Samples for Laboratory Analyses. The FSIS Inspector will collect samples for laboratory analyses at random from each lot.

a. The FSIS Inspector will collect samples randomly in the liquid form from:

(1) 5 lb (2.27 kg) carton lot of liquid whole eggs with color stabilizer and, (2) 30 lb (13.61 kg) plastic container lot of liquid whole eggs without color stabilizer. Each selected sample must be properly identified.

b. A minimum sample size of 6 ounces of the commodity will be collected for laboratory analysis. The identified samples shall remain under the custody of the FSIS inspector until prepared for secure shipment to the laboratory.

c. The USDA or USDA-contracted laboratory will composite the samples (II.I.2) received.

4. USDA Laboratories. Samples for laboratory analyses must be submitted to one of the USDA or USDA-contracted laboratories below. If conditions or workload of a USDA or USDA-contracted laboratory do not permit the prompt handling of samples, AMS will request that the samples be submitted to one of the other USDA or USDA-contracted laboratories. Costs incurred for sampling, shipping the samples, and the laboratory analyses will be paid by the contractor.

USDA, AMS, Science and Technology Programs Laboratory Services Division National Sciences Laboratory Oregon Department of Agriculture 801 Summit Crossing Place, Suite B 1207 Northwest Naito Parkway, Suite 204 Gastonia, North Carolina 28054 Portland, Oregon 97209-2835 Telephone (704) 867-3873 Telephone (503) 872-6644

5. USDA Laboratory Analyses.

a. Microbiological methods. The samples will be composited and analyzed by the USDA or USDA-contracted laboratory in accordance with any approved AOAC International or FDA’s Bacteriological Analytical Methods Manual, or methods approved by other National or International organizations and accepted by AMS for Salmonella, standard plate count, and coliform determinations. Four consecutively collected samples in numerical sequence from one lot will be composited (see II.I.2.) and tested by the USDA or USDA-contracted laboratories.

(1) Salmonella. One hundred grams of each composite sample will be analyzed for Salmonella. Each lot must be found negative for Salmonella. Retesting will not be allowed.

The result of each composite sample will be reported on the USDA Egg Products Inspection and Grading Certificate.

(2) Standard plate count. When two or more composite samples from a lot are analyzed for standard plate count, the result will be averaged by the laboratory and the average will be reported on the USDA Egg Products Inspection and Grading Certificate; except that when any one result exceeds the applicable limit in II.J.1., all results will be reported and the lot rejected.

(3) Coliforms count. For each composite sample, the analysis results will be reported on the USDA Egg Products Inspection and Grading Certificate. The results for the composite samples for coliforms count will not be averaged.

b. Results. For a lot, the result for each type of laboratory analysis will be reported for each composite sample submitted to a USDA or USDA-contracted laboratory (see II.I.2. & 4). When two or more composite samples for a lot are submitted, the results for coliforms count for the composite samples will not be averaged. In these cases, the highest result for the coliforms count will determine whether the lot complies with the applicable microbiological requirement.

As an alternative to reporting the results on the USDA Egg Products Inspection and Grading Certificate (USDA Certificate), the results may be reported on a laboratory testing report generated by the Laboratory Information Management System. The laboratory testing report will contain the USDA certificate number, and the report may be faxed or e-mailed to recipients.

c. Samples failing microbiological requirements. A lot of commodity failing to meet the microbiological requirements in II.J.1. cannot be used under this Specification.

6. Timely Receipt of Laboratory Results. The contractor must present the packaged commodity to an FSIS Inspector so the commodity may be sampled, the samples sent to the USDA or USDA-contracted laboratory, and the laboratory analyses performed in time for the laboratory results to be available for the contractor to meet the delivery requirements of the contract. If laboratory results are received by the contractor later than 7 calendar days, excluding Sundays and Federal holidays, from the receipt of the samples by the USDA or USDA-contracted laboratory, the number of days’ delay will be added to the permissible delivery period before liquidated damages for late delivery will be assessed.

7. USDA Sampling Option. USDA may select additional commodity for further inspection or may draw additional samples for laboratory analyses.

8. Retesting for Standard Plate Count and Coliforms Count.

a. The contractor may request approval from the Contracting Officer for retesting of any lot when results of the original laboratory analyses exceed the microbiological requirements specified in this Specification for standard plate count and coliforms count. If authorized, the identified lot will be sampled (examined) according to FSIS procedures and instructions, and retested for standard plate count and/or coliforms count in accordance with II.I.5. Any lot of commodity that does not comply with the requirements of this Specification is not eligible for certification. Only one retest per lot is permitted.

b. Retest samples will be submitted to the USDA or USDA-contracted laboratory where the original analyses were performed.

c. The laboratory results of the retest samples will supersede those of the original analysis. The retest results will be final.

9. Retesting for Salmonella. Egg product found Salmonella-positive must not be used under this Specification. Retesting will not be permitted. Egg product analyzed and found Salmonella-positive will be segregated and handled in accordance with FSIS procedures.

J. Acceptance Requirements for Packaged Pasteurized Commodity

1. Microbiological Requirements. The commodity must comply with the following microbiological requirements when sampled and analyzed in accordance with II.I.

a. Salmonella results will be negative.

b. Standard plate count will not exceed 1,000 colony forming units (CFU) per gram.

c. Coliform count will not exceed 10 CFU per gram.

2. Organoleptic Requirements. The frozen whole eggs with color stabilizer and liquid or frozen whole eggs without color stabilizer must comply with FSIS regulatory requirements. The frozen whole eggs with color stabilizer and liquid or frozen whole eggs without color stabilizer will be examined according to FSIS procedures and instructions, and any lot of commodity that does not comply with FSIS regulatory requirements cannot be used under this Specification.

K. Net Weight

The examination of the packaged commodity for net weight will be performed in accordance with the net weight procedures established by the FSIS.

III. LABELING

Commercial labeling (III.A. and III.G.-H.) or USDA labeling (III.B.-H.) must be used. When commercial or USDA labeling is selected, both the packages and shipping containers within a purchase unit must be labeled in that format. The contractor must use the same label format (either commercial or USDA) within a purchase unit.

A. Commercial Labeling Requirements

Commercially labeled packages and shipping containers must be labeled in accordance with FSIS requirements. Labeling must be approved by FSIS prior to acceptance for use under this Specification.

1. Commercial Labels. Commercial labels must be the processor’s own commercial labels. Distributors’ labels are not allowed.

2. Traceable Product.

a. The processor must establish a product identification and record system that clearly links product by place and time of manufacture to specific USDA contracts and destinations.

When the company uses the same commercial label for the product certified as complying with this Specification and commercial product, the identification system must differentiate between USDA purchased and non-USDA products. An alpha numeric code may be used for information that is in addition to FSIS labeling requirements.

b. Before production begins on the contract(s), the Processor/Contractor must forward to the Contracting Officer, by facsimile (fax), a copy of the processor’s product identification and record system, including code explanation, to: Contracting Officer, Commodity Procurement Branch, Poultry Programs, AMS, U.S. Department of Agriculture, Rm. 3941-S, STOP 0260, 1400 Independence Avenue, SW, Washington, D.C., 20250, fax number (202) 720-5871, phone number (202) 720-7693. Changes made to a processor’s identification and record system must be resubmitted. USDA may select additional commodity and audit the required product identification and record system for compliance purposes.

c. The FSIS Inspector will include the product identification code(s) on the USDA Egg Products Inspection and Grading Certificate that will accompany the product to destination.

3. Nutrition Facts and Ingredients Statements. Nutrition Facts and Ingredients statements must be placed on the shipping containers.

B. USDA Labeling Requirements

When USDA labeling is used, any deviation from the USDA labeling requirements in this Specification must be approved by the Contracting Officer, in writing, prior to start of production. Labeling and marking information on cartons, plastic containers, and shipping containers must be water-fast, non-smearing, of a contrasting color, clear, and readable.

1. Processor Identification. The name, address, and phone number of the processor must appear on each shipping container. This name/address can be the individual processing plant;

company headquarters; or the company, address, and phone number that handles product complaints for the processor.

2. Inventory Control Information. The processor may include any additional information (including bar codes) for processor inventory control purposes. This information may be applied somewhere on the surface of the shipping container, but must not cover or conflict with the labeling requirements of this Specification.

C. USDA Labeled 5-Pound (2.27 kg) Cartons

The required labeling and marking information, in essentially the same layout, as set out in EXHIBIT 1, and must be legibly embossed, stamped, or printed on the principle display panel of each carton.

D. USDA Labeled Shipping Containers for 5-Pound (2.27 kg) Cartons

1. Labeling and Marking Information. The required labeling and marking, in essentially the same layout, is provided in EXHIBITS 2 - 5. This information must be legibly preprinted, stamped, or stenciled on the container, or on a separate self-adhesive label.

2. Recycle Symbol and Statement. The contractor shall place somewhere on the surface of each recyclable shipping container the recycle symbol shown in EXHIBIT 6. The statement “PLEASE RECYCLE” is to be placed under the symbol. The recycle symbol and statement must be legibly printed in permanent ink.

3. Handling Information on 5-Pound (2.27 kg) Cartons. The handling information required on the top panel of each shipping container containing 5-pound (2.27 kg) cartons must be legibly printed, in essentially the same layout, as set out in Table 1. Alternatively, the contractor may furnish the information (Table 1) on a water-proof or water-resistant instructional sheet inserted in each shipping container on top of the 5-pound (2.27 kg) cartons.

Table 1. KEY POINTS ABOUT FROZEN WHOLE EGGS

KEY POINTS ABOUT FROZEN WHOLE EGGS

HANDLE PROPERLY TO AVOID SPOILAGE OR FOOD POISONING.

STORING: Place frozen pasteurized whole eggs with color stabilizer into freezers immediately upon delivery.

THAWING: Thaw in refrigerator (35 °F to 40 °F) (1.7 °C to 4.4 °C) in sealed cartons (approximately 48 to 72 hours to thaw). Thaw only amount needed.

Use thawed whole eggs within 24 hours. Immediately refrigerate at 35 °F to 40 °F (1.7 °C to

4.4 °C) any unused portion remaining in carton.

USING: Mix before use. Cook eggs until firm. In casserole-type mixed egg dishes, cook or bake until internal temperature reaches 160 °F (71 °C).

LEFTOVERS: Do not pour unused whole eggs back into carton. Refrigerate in a clear, tightly covered container. Use within 24 hours.

EQUIVALENCY:

Whole Eggs: (Large Size)

WEIGHTS MEASURES

1 1 3/4 oz. 3 Tbsp.

10 1 lb. 1 3/4 oz. 2 Cups 12 1 lb. 5 1/2 oz. 2 1/2 Cups 19 2 lbs. 2 oz. 1 Quart 25 2 lbs. 13 oz. 1 Qt. 1 1/4 Cups 50 5 lbs. 8 oz. 2 Qts. 2 1/2 Cups

4. Nutritional Labeling. A “nutrition facts label” indicating the nutrient content of the commodity is required on the principal display panel (designated panel) of each shipping container of 5-pound (2.27 kg) cartons. The nutrition information shown on the panel must be calculated from analytical results of one serving equaling 3 tablespoons (50 g) of pasteurized eggs. The nutrition facts label must comply with applicable FDA nutritional labeling requirements (21 CFR part 101.9, excluding 21 CFR part 101.9(j)), including the declaration of trans fats and total carbohydrates.

a. The nutrition facts must be preprinted on the principal display panel (designated panel) of each shipping container, or printed on a self-adhesive label and applied to the principal display panel (designated panel) of each shipping container. The self-adhesive label must not cover or conflict with the labeling requirements of this Specification.

b. The nutrition facts information and panel, method of application (preprinted on self-adhesive label), and its location on the shipping container must be approved by FSIS prior to printing. The contractor/processor is responsible for providing the data used to determine the nutrition facts.

5. Universal Product Bar Code.

a. A Universal Product Code (UPC), symbol and code, called Interleaved 2 of 5 (I 2/5), must appear on each shipping container of 5-pound (2.27 kg) cartons. The complete code, including the check digit, must be printed in machine-readable and human-readable form.

The start and stop indicators will be included in the bar codes. Printing, readability, and scanability of the bar code must be in accordance with UPC guidelines published by GS1 US, Princeton Pike Corporate Center, 1009 Lenox Drive, Suite 202, Lawrenceville, NJ 08648.

(1) The contractor will use the code furnished by USDA. USDA has acquired a unique manufacturer’s identification number for the commodity purchase programs and will use a unique item code number for frozen whole eggs in 5-pound (2.27 kg) cartons purchased under this Specification. The contractor need not join GS1 US, Lawrenceville, NJ 08648.

(2) The 14-digit UPC code for shipping containers of frozen whole eggs in 5-pound (2.27 kg) cartons is: 1 07 15001 01568 3

b. The UPC code must be printed on the lower right-hand corner of the principal display panel (designated panel) of each shipping container.

E. USDA Labeled 30-Pound (13.61 kg) Plastic Containers

1. Labeling and Marking Information. The required labeling and marking information, in essentially the same layout, is set out in EXHIBIT 7. This information must be legibly preprinted, stamped, or stenciled on the container, or on a separate self-adhesive label.

2. Recycle Symbol and Plastic Materials Code. The contractor shall place somewhere on the surface of each 30-pound (13.61 kg) plastic container the appropriate plastic materials code shown in EXHIBIT 6. The plastic materials code must be of sufficient size and legibly printed.

3. Nutritional Labeling. A “nutrition facts label” indicating the nutrient content of the commodity must be placed on the container. This information must be legibly preprinted, stamped, or stenciled on the container, or on a separate self-adhesive label.

F. Use of Previously Printed USDA Labeling Materials

Carryover inventories of existing supplies of (USDA labeled) printed labels or shipping containers from the Commodity Specification for Whole Eggs dated November 2009 may be used. If the ingredients statement or nutritional facts information label changes from that printed on existing supplies, the contractor/processor must request temporary approval for use of carryover inventories from FSIS. Shipping containers or labels with incorrect: (1) contract number, (2) plant number, (3) net weight, (4) date packed, (5) lot number, or (6) nutritional facts information may be used if this incorrect information is corrected. The incorrect information must be blocked out and the correct information legibly printed, stenciled, or stamped in permanent ink in the appropriate area on each container. Any printed materials with incorrect information, other than these specific examples, must be approved by the Contracting Officer, Poultry Programs, Washington, D.C. prior to use. Additionally, the name, address, and phone number of the processor must appear on each shipping container.

G. Additional Labeling Issues

The following are not acceptable for use under this Specification:

-- Commercial labels that do not have a processor traceability system and code.

-- Distributor commercial labels.

-- Two or more different commercial labels in the same purchase unit.

-- Commercial labels and USDA labels in the same purchase unit.

I. F.A.S. Vessel Deliveries

F.A.S. vessel deliveries that are not source loaded in a seavan are required to show the final destination’s overseas address as provided in the Notice to Deliver. The address must be clearly printed on at least two sides of each pallet.

IV. FINAL EXAMINATION OF PACKAGED AND PACKED COMMODITY

A. Verification of Materials and Commodity Condition

1. Verification of Packaging and Packing Materials. The contractor must verify compliance with packaging, packing, and marking material requirements by furnishing the FSIS Inspector the following certification on company stationery signed by a person authorized to do so by the contractor:

“(I)(We) certify that the packaging, packing, and marking materials used for any commodity presented for acceptance under the terms of the Commodity Specification for Whole Eggs dated June 2010, comply or will comply with the terms of this Commodity Specification.

Name_________________________________

Title__________________________________”

One certification is adequate for all production under this Specification.

2. Examination of Packaged and Packed Commodity.

a. Carton defects. The exterior of the cartons must be clean and free of product before packing into fiberboard shipping containers. Cartons containing product must not leak and must be free of defects that affect the structural quality of the carton and protection of the product or permit quality deterioration during storage; for example, carton torn, punctured, or buckled; corner crimped or crushed; plastic coating missing or blistered; egg entrapped in closure; or carton improperly sealed. Cartons containing product will be examined for packaging defects in accordance with FSIS procedures and instructions.

b. Plastic container defects. Plastic containers must be free of defects that affect the protection of the product or the quality of the product; for example, scratched or scored internal surface; thin or weak spots that affect structural strength, misshapen container or lid, egg entrapped in closure, or lid not fitted securely. Plastic containers will be examined for defects in accordance with FSIS procedures and instructions.

c. Labeling, marking, and container defects. Fiberboard shipping containers will be examined for labeling, marking, and container defects in accordance with the United States Standards for Condition of Food Containers (7 CFR part 42).

d. Tolerance for defects. If samples of packaged whole egg or shipping containers in a delivery unit have more defects than the maximum tolerance for the applicable AQL sample plan, the delivery unit of packaged frozen whole eggs will be rejected. The delivery unit will be inspected by an FSIS inspector or a USDA representative in accordance with FSIS procedures.

All deficiencies resulting in rejection of a delivery unit will be documented for contract compliance purposes.

B. Loading and Shipping Requirements

1. Internal Product Temperature.

a. Tankers of bulk liquid whole egg must be 40 °F (4.4 °C) or lower at time of shipping. Tankers of bulk liquid whole egg with product temperatures exceeding 40 °F (4.4 °C) will be rejected for use under this Specification.

b. Frozen egg products must be 2 °F (-16.7 °C) or lower at time of loading. Delivery units with internal product temperatures exceeding 2 °F (-16.7 °C) and up to 10 °F (-12.2 °C) will be tentatively rejected. Tentatively rejected delivery units may be returned to the freezer and the temperature reduced to 2 °F (-16.7 °C) or lower and reoffered one time only.

Delivery units exceeding 10 °F (-12.2 °C) or delivery units that have been tentatively rejected and exceed 2 °F (-16.7 °C) when reoffered, will be rejected for use under this Specification.

c. Compliance with the internal product temperature requirement will be determined in accordance with the FSIS procedures for frozen or bulk liquid egg product.

2. Certification of Bulk Liquid Egg. The USDA-assigned plant number, product identity, production code and date, seal numbers, and the verification of net weight (weight verification may accompany certificate) must be shown on each USDA Egg Products Inspection and Grading Certificate accompanying each tanker of bulk liquid egg to destination.

3. Sealing of Tankers. Each tanker must be sealed under the supervision of an FSIS Inspector with a USDA seal(s) after the product has been determined acceptable for shipment.

4. Bulk Unit Shipment Net Weight.

a. A purchase or a delivery unit will consist of one tanker totaling 48,000 pounds (21,772 kg) net weight of bulk liquid egg. The net weight must be shown on the USDA Egg Products Inspection and Grading Certificate (scale receipt may accompany load).

b. A weight variation of plus 1 or minus 2 percent (47,040 to 48,480 pounds (21,340 to 21,990 kg)) is permitted on each delivery unit. USDA will pay only for the amount of product delivered within the required weight range.

C. Inspection and Checkloading

1. Requirements. Inspection for contract compliance will be made by an FSIS Inspector in accordance with 7 CFR part 56, 9 CFR part 592, FSIS regulatory requirements, and this Specification at the site of processing, both during and after processing and packaging. The FSIS Inspector may select samples for laboratory analyses or inspect the product at any point in transit, and after delivery to point of destination. Inspection records must be complete and made available to USDA, as requested, to assure contract compliance.

2. Procedures. The inspection and checkloading must be performed by an FSIS Inspector. Procedures to be followed and a schedule of fees for these services may be obtained by contacting the appropriate FSIS District Office. The quality, quantity, weight, packaging, packing, and checkloading of the commodity (including acceptance of the transport container for conveyance) will be evidenced by certificates issued by the FSIS Inspector. The contractor must not ship the commodity unless informed by the FSIS Inspector that the designated lot meets contract specifications.

V. UNITIZATION

Each delivery unit of packaged commodity must be unitized (palletized and stretch-wrapped) and comply with the following:

A. Pallets

Pallets must be good quality, wood, 48 inches x 40 inches, nonreversible, flush stringer, and partial four-way entry. Each pallet of containers must be stretch-wrapped with plastic film in a manner that will secure each container and layer of containers on the pallet. Palletized product must be loaded in a way that will prevent shifting and damage to the containers of product.

Pallet loads shall be stacked in a manner that minimizes the overhang of the shipping containers over the edges of the pallets and exposes the principle shipping container display panels to facilitate certification examinations.

B. Pallet Exchange

Contractors may arrange for pallet exchange with consignees; however, USDA is not responsible for such arrangements.

VI. SHIPMENT AND DELIVERY

Shipment and delivery must be made in accordance with this Specification, and the Master Solicitation and Invitation. In addition, the following provisions must be adhered to the following provisions:

A. Inspection and Grading Certificate

A copy of the original USDA Egg Products Inspection and Grading Certificate issued at time of checkloading must accompany each shipment to delivery destination.

1. Railcar or Piggyback. If shipment is by rail or piggyback, the certificate must be placed in the railcar or trailer for easy access to the USDA representative, warehouseman, or consignee, as applicable.

2. Trucks. If shipment is by truck, the driver must, upon delivery, give the certificate to the USDA representative, warehouseman, or consignee, as applicable.

B. Loading and Sealing of Vehicles

Loading must be in accordance with good commercial practices and the sealing must be done at origin under the supervision of a Certification Agent. Thereafter, all delivery units--truck lot and less-than-truck lot (LTL) quantities--must be secured at all times prior to unloading with tamper resistant, serially numbered, high security seals. Suppliers of commodities, products and/or services shall be responsible for placing a seal(s) on all doors of each transportation conveyance upon completion of loading or servicing. Seals shall be serially numbered, barrier-type and meet the American Society for Testing and Materials (ASTM) standards (F-1157-04). Seals shall be ⅛th inch diameter cable, high security bolt, or equivalent. The Contractor must maintain a record of each seal number used for truck lot and LTL delivery units. Additionally, the Contractor must ensure that the applicable seal identification number is on each bill of lading, shipment manifest, certificate, or other delivery documents for each delivery destination.

When LTL delivery units are transported on the same trailer and destined for multiple recipients, the trailer must be sealed after each delivery. The seal number must be recorded on the appropriate delivery documents and correspond with the applied seal at the time of arrival at the next destination. It will be the responsibility of the contractor to provide a sufficient number of seals to the carrier service and to ensure that the trailer is sealed after each delivery destination.

Failure to seal the trailer after each stop may result in rejection of the shipment by the recipient agency at the next scheduled stop and rejection of any subsequent deliveries on the trailer.

1. Railcar. Each railcar must be sealed. The contractors are responsible for arranging railcar deliveries of more than one delivery unit so that each delivery unit contained in the same railcar can be completely separated and sealed.

2. Truck or Piggyback. Truck or piggyback shipments must be sealed at origin.

A delivery unit shipped by truck or piggyback which includes split deliveries to multiple destinations will require sealing after each drop in accordance with Section VI.B of this Specification.

C. Delivery Notification

The contractor must follow the instructions in the Notice to Deliver issued by the Kansas City Commodity Office (KCCO) concerning delivery notification. Such notification and information of impending delivery are vital in proper execution of delivery. The contractor must notify the State distributing agency(ies) and the consignee(s) of shipment per instructions in the Notice to Deliver. For rail or piggyback shipments, notification shall be made on the day of shipment. For truck shipments, notification of the estimated arrival time should be made as far in advance of delivery as possible. In addition, for truck or piggyback shipments, the Contractor must request and keep scheduled appointment(s). Unloading appointments for truck or piggyback shipments must be requested from the consignee contact party(ies) at least 24 hours in advance of delivery.

1. In-Plant Deliveries.

a. When in-plant delivery is made, the contractor must notify the appropriate USDA representative and furnish applicable information.

b. When bulk liquid whole egg (without color stabilizer) produced in a plant in accordance with this Specification is used for the production of value-added products in the same plant under a separate final recipient contract, the liquid whole egg or formulated egg product must be pasteurized in accordance with FSIS regulatory requirements.

2. Delivery In Storage. Delivery may be made in store provided the destination in the Notice to Deliver and the place the contractor has the commodity in storage are the same.

Inspection and certification by an FSIS Inspector are also required for transfers in store.

3. Multiple Deliveries. The contractor may deliver product in two or more trucks upon the approval of the recipient and upon USDA being available to perform the necessary checkloading and final acceptance duties. The contractor is responsible for providing appropriate documentation to the KCCO evidencing delivery to ensure proper payment.

D. Split Deliveries

The contractor is responsible to deliver the quantity stated on each Notice to Deliver to each destination. Contractors must provide to the FSIS Inspector, at time of shipment, the number of boxes and pounds for each destination.

At the option of the contractor, a purchase unit with two or more Notices to Deliver (split deliveries) for multiple destinations may be delivered on separate trucks provided each truck

EXHIBIT 1

USDA…