Egg Handling Guidelines for Producers

I just thought that I would blog my ideas and practices on Egg handling for producers.
Egg Gathering;
Step 1:  WASH YOUR HANDS!
Step 2:  Gather eggs no less than twice a day when the temperature is between 32 degrees and 75 degrees.
Once in the mid morning and once in the late afternoon.
If above or below these temperatures gather no less than three times a day.
Once in the morning, once at lunch time, and once in the afternoon.
Step 3: Wash your Hands.

Egg Storage;
Step 1: Wash your hands.
Step 2: Separate the clean eggs from the dirty eggs.
Step 3: Wash your Hands
Step 4: Put clean eggs in new containers. ( Candle 5% of eggs)
Step 5: Brush off loose debris on dirty eggs. If egg is still soiled, wash with warm water in egg bubbler for no more than twenty minutes. Let egg air dry. Do not wipe dry as this will further remove the protective layer eggs naturally possess.
Step 6: Wash your Hands
Step 7: Repeat step 4 above.
Step 8: Wash Your Hands.
Step 9: Store eggs in refrigerator @ 40 degrees fahrenheit.
Sell your Eggs within one week of production to give your customers a good 2-3 weeks of shelf life.

It may seam that I am obsessed with hand washing, but the truth is that if you are touching clean eggs with dirty hands you are risking the health of your customers.

If your goal is hatching eggs;
Only brush them clean so as not to remove the protective layer. Put in incubator within 6 days of date laid.