The quality of the eggs is determined visually (the state of the shell), by weighing and by ovoscoping (they set the height of the air chamber, the state of the protein and the yolk). Dietary eggs should have a dense protein, light, transparent, the yolk is durable, barely visible, occupies a central position and does not move, the air chamber is fixed, not more than 4 mm high. In table eggs, the protein must be dense or not sufficiently dense, light, transparent, the yolk is durable, hardly noticeable, may move slightly, a slight deviation from the central position is allowed, in eggs stored in refrigerators, the yolk is moving, the air chamber is fixed (some mobility is allowed), height - no more than 7 mm, for eggs stored in refrigerators - no more than 9 mm. The shell of the eggs entering the sale must be clean and intact, without traces of blood, litter, contamination. It is allowed to process contaminated eggs with special detergents authorized for use by authorized bodies in the prescribed manner. Eggs intended for long-term storage should not be washed.
The contents of the eggs should not have extraneous odors (rottenness, rottenness, mustiness, etc.).
For industrial processing, eggs with damaged unpolluted shells without signs of leakage (“notched”, “crumpled side”), as well as eggs with damaged shells and shell shell with signs of leaks under the condition of preservation of the yolk (stored no more than one day) are used.
Unacceptable egg defects: paint - complete mixing of yolk with protein as a result of breaking of the yolk membrane, flow - egg with damaged shells and membrane membrane that was stored for more than one day, blood ring - with the presence of blood inclusions on the surface of the yolk or in the protein, stale an egg — a milky odor or moldy shell surface; a cuff — the opaque content of an egg as a result of the development of bacteria or mildew; has a putrid odor; green rot — a rotten spoil that gives the protein a greenish color, miraculously e - an egg removed from the incubator as unfertilized, stocky - an egg with a strange, non-volatile smell, drinking - an egg with a partial mixing of the yolk with protein, and drying - an egg with the yolk dries to the shell.
Labeling of eggs. Each egg is labeled with means allowed for contact with food. Labeling of eggs should be clear, easy to read. I On dietary eggs indicate: the type of eggs (dietary - D, [canteens - C), category (highest - B, selective - 0, first - I, [second - 2, third - 3) and the date of sorting (date and month), only the type of eggs and the category indicate on one-sided eggs.
Packaging and storage. Eggs are packed in boxes of corrugated cardboard or polymeric with a capacity of 360 pieces using lumpy pads. In the implementation can come eggs, packaged in cardboard boxes or polymer for 6--12 pieces. Dietary and table eggs are packaged separately by category.
Eggs are stored at a temperature not lower than 0 ° and not higher than 20 ° C with a relative humidity of 85--88%: dietary - not more than 7 days, table ones - from 8 to 25 days, washed - not more than 12 days.
1 area of use
1 area of use
This standard applies to trade descriptions of edible chicken eggs derived from species of hens. Gallus gallus, and establishes a coding system for conducting electronic commerce, codes for indicating customer requirements for the specified product.
The standard does not apply to hatching and heat-treated eggs.
2 Normative references
This standard uses normative references to the following standards:
GOST R 52943-2008 Poultry processing industry. Food products of poultry eggs edible. Terms and Definitions
GOST R 54486-2011 Eggs are food. Terms and Definitions
GOST 31654-2012 Food eggs. Technical conditions
Note - When using this standard, it is advisable to check the operation of reference standards in the public information system - on the official website of the Federal Agency for Technical Regulation and Metrology on the Internet or on the annually published information index "National Standards", which is published as of January 1 of the current year , and according to the corresponding monthly published information signs published this year. If the reference standard is replaced (modified), then when using this standard should be guided by a replacement (modified) standard. If the reference standard is canceled without replacement, the provision in which reference is made to it is applied in the part that does not affect this reference.
3 Terms and definitions
The terms used in accordance with GOST R 52943, GOST R 54486, GOST 31654, as well as the following terms with the corresponding definitions are used in this standard:
3.1 diet (fresh) egg: An egg that has not been washed or cleaned is collected daily, the shelf life does not exceed seven days.
3.2 chilled eggs: Eggs cooled in rooms where the temperature is artificially maintained from minus 2 ° C to 5 ° C.
3.3 eggs processed to preserve them: Eggs that have been processed using a gas mixture that differs in composition from atmospheric air, or eggs that have undergone any other treatment with the aim of preserving them.
3.4 slightly polluted eggs: Eggs with surface contamination not exceeding 1/8 of the total surface of the shell.
3.5 cracked eggs: Eggs with shell damage visible to the naked eye, but with an intact membrane.
3.6 broken eggs: Eggs with cracked shells and damaged shell membrane and, accordingly, bare contents.
3.7 incubated eggs: Eggs from the moment they are laid in the incubator.
3.8 consignment: A batch of eggs from the same production site or packaging center, laid down on the same day or having the same minimum shelf life or packaging date, packed in the same container, produced using the same method of laying hens and, in the case of calibration having one quality class and submitted simultaneously for control purposes.
3.9 date of wrecking: The day the eggs were torn down.
3.10 recommended consumption period (shelf life): The date until which the eggs retain their consumer properties subject to proper storage.
3.11 manufacturer code (packaging center): Digital designation of the place of production.
4 Basic regulations
4.1 Minimum requirements for edible chicken eggs
4.1.1 Eggs should be obtained from chickens kept on enterprises (farms) operating on a permanent basis in accordance with the current rules of the importing country regarding food safety and control.
4.1.2 Eggs should be:
- with intact shell (not cracked or bat),
- free of contaminated shells (without blood stains and litter), slight contamination is allowed,
- free of foreign substances visible during transmission,
- odorless (a slight smell of the refrigerated chamber for chilled eggs and a slight smell caused by the processing method, with the aim of preserving them),
- without surface moisture.
4.2 Customer requirements for chicken eggs and their coding
4.2.1 Codes for designating the requirements of the buyer for food eggs are grouped into 18 items, each of which corresponds to a specific field number, the requirements codes are arranged one after the other in ascending order of field numbers. In total, the code sequence occupies 20 positions, 11 of which are not used. Unused positions are filled with zeros. Digital codes are used. The ranges of code values are defined in the subsequent paragraphs of section 4.
Codes set in accordance with the requirements of table 1.
2. Terms and definitions
4. This Technical Regulation uses the terms and definitions in accordance with the Code of the Republic of Kazakhstan dated September 18, 2009 "On the health of the people and the health care system", with the laws of the Republic of Kazakhstan dated July 10, 2002 "On veterinary medicine" dated July 21, 2007 " On safety of food products ", dated November 9, 2004" On technical regulation ", including:
1) egg - the product in the shell, obtained from poultry,
2) diet eggs - chicken eggs, the storage period, which at a temperature of from 0 o C to 20 o C does not exceed 7 days,
3) table eggs - chicken eggs, whose storage time at a temperature of from 0 ° C to 20 ° C is from 8 to 25 days, and eggs that were stored in industrial refrigerators at the manufacturer at a temperature of from minus 2 ° C to 0 ° C - not more than 90 days,
4) egg products - products containing at least 50% whole egg or just yolk, egg white or a mixture of egg yolk and protein,
5) whole eggs without shell (melange) - a homogeneous product obtained from the entire contents of broken eggs in the shell, in accordance with accepted technologies,
6) egg yolk is a homogeneous egg product obtained by separating the yolk from the contents of broken eggs in accordance with accepted technologies,
7) egg white - a homogeneous egg product, obtained by separating the protein from the contents of broken eggs in accordance with accepted technologies,
8) liquid egg product - an egg product obtained after breaking eggs and separating the shell, which is a mixture of protein and yolk in a natural ratio or in various proportions of protein and yolk in accordance with accepted technologies,
9) frozen egg product - an egg product obtained by freezing, including deep freezing, of a liquid egg product and kept frozen,
10) dry egg product - an egg product obtained by drying a liquid egg product to obtain a powdered or granular product,
11) a blended egg product - an egg product prepared in such a way that the ratios of the components of the contents of a broken egg in it are changed in comparison with the whole egg, egg yolk and egg white,
12) fermented egg product - an egg product obtained as a result of the action of enzymes in order to change its properties (for example, enhance its natural functional properties: foaming, emulsification, etc.) and / or to remove sugars contained in it,
13) washed eggs - eggs treated with special detergents and disinfectants approved for use by the authorized body in the field of sanitary and epidemiological surveillance, in accordance with the veterinary and sanitary and sanitary and hygienic rules and regulations,
14) pasteurization of egg products - the technological process of heat treatment, ensuring the destruction of pathogenic and vegetative cells of microorganisms not less than 99% of the original product,
15) separation - the process of separating the contents of eggs into yolks and proteins,
16) homogenization - the process of uniform mixing of the contents of eggs through mechanical effects under high pressure, to reduce the size of the fat globules and stabilize the viscosity of the egg mass,
17) filtering - the process of freeing the egg product from impurities,
18) paint - the displacement of the yolk and white,
19) mirage egg - incubator egg with unfertilized embryo,
20) cuff - the opacity of the egg during transmission.
3. Circulation conditions for eggs and egg products on the market
5. Eggs and egg products entered and being in circulation on the territory of the Republic of Kazakhstan must comply with the requirements established by these Technical Regulations and be accompanied by documents confirming their safety and traceability (veterinary certificate, veterinary certificate, shipping documentation).
Information on the compliance of eggs and egg products with the requirements of this technical regulation is communicated to the consumer by marking and submitting documents certifying the safety of eggs and egg products.
6. Not allowed to sell eggs and egg products:
1) having obvious signs of poor quality,
2) not having documents confirming their safety and origin,
3) with expired or unspecified expiration dates,
4) not having the necessary information on consumer packaging, labels, labels, inserts, and (or) in the accompanying documents,
5) in broken or unsealed packaging (for packaged products).
6. Packing requirements for labeling eggs and egg products
22. General requirements for packaging, packaging and labeling of eggs and egg products must comply with the requirements of the technical regulations "Requirements for packaging, labeling, labeling and their correct application", approved by the Government of the Republic of Kazakhstan dated March 21, 2008 No. 277.
23. Marking facilities shall not affect product quality. Labeling of eggs should be clear, easy to read.
Eggs are labeled by stamping, spraying or otherwise providing clear marking. The height of the numbers and letters denoting the name, category and date of sorting must be at least 3 millimeters.
The type of eggs, category, sorting date (day and month) indicate on diet eggs; only the type of eggs and category indicate on table eggs.
Marking diet eggs produce red paint, table - blue paint.
24. Each packaging unit of consumer packaging is labeled with the product:
1) name and location of the manufacturer (legal address),
2) the trademark of the manufacturer (if any),
3) the name of the eggs or egg product indicating the type of bird,
4) the category of eggs
5) the number of eggs in the package,
6) shelf life and storage conditions,
7) the type of eggs depending on the shelf life (diet, table) and the date (day and month) of their sorting.
25. The label must be placed in such a way that it is torn when the consumer packaging is opened.
26. When labeling egg products, the following shall be additionally indicated:
1) physical condition (liquid, dry, frozen, pasteurized, others),
2) recommendations for cooking ready meals.
On the transport container with eggs and egg products put warning labels: "Keep away from moisture", "Fragile. Caution", "Top", "Temperature Limitations" "Perishable goods".
When selling eggs and egg products to consumers in a pre-packaged form, when eggs or egg products are packed in retail premises (points of sale), including in the presence of the buyer, information about them can be placed on the package insert attached to each unit of packaging ), on the price tag or information leaflet in the immediate vicinity of the product (goods).
27. Containers, packaging materials and fasteners must:
ensure the integrity, safety and security of products during transportation and storage,
be clean, dry, without foreign smell and not have mechanical damage.
28. Reusable transport packaging should be treated with disinfectants authorized for use by an authorized public health authority.
Eggs are packaged separately by type and category.
7. Requirement for disposal and destruction
29. The destruction of eggs and egg products that are unsuitable for consumption and hazardous to human life and health is carried out in the manner prescribed by the Government of the Republic of Kazakhstan of February 15, 2008 No. 140 "On approval of the Rules for utilization and destruction of food products that pose a danger to human life and health and animals, the environment. "
9. Transitional provisions
31. The technical regulations shall enter into force upon the expiration of twelve months from the date of the first official publication.
32. From the moment of introduction of this Technical regulation into force, the regulatory legal acts and regulatory documents in force in the territory of the Republic of Kazakhstan, before bringing them into compliance with the Technical regulations, are applied to the extent that does not contradict the Technical regulations.
Marking consists of two parts. The first sign is the age of the product (the maximum allowable shelf life), the second sign marking the eggs is a category (egg size).
The first sign of the marking is Russian letters, the second is a number.
There are two types of eggs: diet and dining.
Table eggs are marked with the letter "C". Marking on them is usually applied in blue or purple ink. The absence of marking on the egg is permissible if the shelf life is applied to the package itself (container) for storing and transporting eggs. The only condition: the expiration date should not be inside the container itself, it should be placed in a prominent place. Table eggs are stored at room temperature for up to 25 days, they can be stored in the refrigerator for up to three months.
Dietary egg marking - the letter "D". Stamped in red ink. The dietary egg is not a special sort or variety of eggs, as some buyers believe. From the dining room it is distinguished by exceptional freshness. Such an egg will not be able to transfer the temperature below zero and must be sold within seven days. The day when the chicken laid an egg is not taken into account. Due to the short shelf life and sales of dietary eggs always remain fresh.A distinctive feature is the ability to eat raw eggs raw. The protein in such an egg has a dense structure, and the yolk is dense, not loose; the air sac inside the egg is about four millimeters in height.
Note: dietary fresh eggs are always difficult to peel from the shell.
The second part in the labeling of eggs is the number or letter designating the category, or the size of the egg.
According to state standards, it is customary to single out the categories labeled "1", "2", "3", "B", "O":
- "3". The smallest egg, the third category, its weight ranges from 35 to 45 grams.
- "2" is the second category of eggs ranging in size from 45 to 55 grams.
- "1" - the first category of eggs weighing from 55 to 65 grams.
- "O" is a selective egg. Relatively large, its weight can be from 65 to 75 grams.
- "B" is the highest category of giant eggs. Their approximate size starts at 75 grams.
Sometimes you can find on the packaging of eggs the inscription "organic". This does not apply to the Russian classification and is printed by manufacturers to attract the attention of buyers to the fact that chickens that laid an egg, fed on environmentally friendly feed. State control over this information is not exercised.
What does the labeling on the eggs "SV" mean? This is a table egg of the highest category. That is, this egg can be stored up to 25 days indoors and has a weight of more than 75 grams. By the same principle, marking “D2” will mean that its shelf life is no more than a week, and the size varies between 45-55 grams.