Background

Egg grading has been an established practice in Canada since the 1940s. The purpose of egg grading is to maximize the quality and safety of chicken eggs sold to consumers.

At the grading station, eggs are washed and go through the candling process, where a light makes visible interior defects and cracks in the shell that may not otherwise be seen with the naked eye. Eggs that are cracked, dirty or leaking have a higher risk of Salmonella contamination and are prevented from entering the table egg market.

Federal and provincial regulations regarding egg grading, distribution, sales and processing are in place to protect consumers.

Regulatory requirements for eggs in Ontario

O. Reg. 171/10: Eggs and Processed Egg under the Food Safety and Quality Act, 2001 regulates the sale, distribution, offering for sale, shipping, transportation and advertising of eggs and processed egg in Ontario.

The following summarizes the requirements:

  • Grading and processing of eggs must be done in federally licensed stations according to the federal Safe Food for Canadians Regulations under the Safe Food for Canadians Act. There is also a grading requirement under O. Reg. 493/17: Food Premises under the Health Protection and Promotion Act, administered by local health authorities.
  • Ungraded eggs may only be sold to an egg dealer or egg-grading station, except for those sold by producers on the farm premises directly to consumers.
  • Inedible egg and inedible processed egg are prohibited from being used in preparation of food for human consumption or in the food prepared for animals if the meat of those animals is intended for human consumption. The preparation of animal food using inedible egg and inedible processed egg and the preparation of food for human consumption must be done in separate facilities.

Requirements under other legislation

Requirements for egg grading and processing stations

All egg grading and processing stations are federally licensed and inspected. Requirements with respect to these facilities are outlined in the federal Safe Food for Canadians Regulations under the Safe Food for Canadians Act, including requirements for:

  • construction, licensing, operation and maintenance of egg grading and egg processing stations
  • grading, packing and marking of eggs and processed egg
  • keeping records of activities which demonstrate effective control of food safety risks

Record-keeping requirements for egg grading stations

Grading station operators are required to maintain records regarding the number of eggs from each producer's lot and the grade of those eggs through a Grading Summary. These requirements are outlined in the Egg Farmers of Ontario General Regulations.

Grading requirements for retail sales

O. Reg. 493/17: Food Premises under the Health Protection and Promotion Act, administered by the local health authorities, requires that all domestic hen eggs at retail be graded. Eggs from animals other than domestic hens must be clean, have no visible cracks and be stored below 4°C. This includes eggs sold at farmers' markets and other retail outlets.

Sales of ungraded eggs

Requirements under O. Reg. 493/17: Food Premises under the Health Protection and Promotion Act apply to food premises including section 47 (Eggs) which prohibits the storage, handling, serving, processing, displaying, distributing, transportation, selling or offering for sale ungraded or Grade “C” eggs.

Consult with your local Public Health Unit to discuss what is permitted in relation to the operation of a food premises on a farm premises.