Selling Eggs

Produce and sell eggs to consumers and intermediaries.

Learn more about selling eggs to consumers, repackers, grocery stores, restaurants, and more!

Questions about selling eggs?
Contact your local Environmental Health Officer.

Options and Requirements for Selling Eggs in Alaska

There are several options for selling eggs in Alaska and the requirements vary depending on the method:

Producer selling eggs direct-to-consumer
Producer selling eggs to an intermediary
Intermediary selling eggs
Homemade food exemption

Producer Selling Eggs Direct-to-Consumer

Description: The producer sells eggs directly to the consumer

Requirements:

Eggs are produced in Alaska
Eggs are sold in Alaska
Eggs are sold by the producer directly to the consumer

Recommended Resource: UAF Cooperative Extension Service publication "Safe Egg Handling for Small Egg-Laying Flocks and Operations"

Producer Selling Eggs to an Intermediary

Description: The producer sells the eggs to a grocery store, market, repacker, restaurant, or other intermediary that is not the final consumer

Can be Sold or Used Under a Food Establishment Permit: Yes, these eggs can be sold or used as an ingredient under a food permit at a regulated food establishment

Requirements:

Requirements are described in the Regulated Egg Sales section of this page

Intermediary Selling Eggs

Description: Eggs are sold to the final consumer or to an intermediary by a grocery store, market, repacker, restaurant, or other intermediary that is not the original producer

Can be Sold or Used Under a Food Establishment Permit: Yes, these eggs can be sold or used as an ingredient under a food permit at a regulated food establishment

Requirements:

Requirements are described in the Regulated Egg Sales section of this page

Homemade Food Exemption

Description: Retail sales of eggs directly to the consumer by the producer, an agent of the producer, or a third-party seller in accordance with the requirements of the homemade food exemption

Can be Sold or Used Under a Food Establishment Permit: No, these eggs cannot be sold or used as an ingredient under a food permit at a regulated food establishment

Requirements:

Eggs are produced in Alaska
Eggs are sold in Alaska
Eggs are sold by the producer, an agent of the producer, or a third-party seller directly to the consumer
Must meet the requirements of AS 17.20.332 Exemption for Homemade Food, including signs, display, labels, consumer information, etc.
More information is available online at Homemade Food

Recommended Resource: UAF Cooperative Extension Service publication "Safe Egg Handling for Small Egg-Laying Flocks and Operations"

Regulated Egg Sales

The Department of Environmental Conservation and the Department of Natural Resources are responsible for regulating food and agricultural sales in Alaska, including the sale of eggs.

Selling eggs is specifically regulated under the Alaska Food Code (18 AAC 31) and the Shell Egg Regulations (11 AAC 32.110).

The sale of eggs is regulated if the eggs are not sold by the producer directly to the consumer. The following activities are regulated:

A producer selling eggs to an intermediary
An intermediary selling eggs to consumers or other intermediaries

Intermediaries include grocery stores, markets, repackers, restaurants, and other persons and entities that are not the producer or consumer of the eggs. Eggs that are sold or used as an ingredient under a food establishment's food permit must meet regulatory requirements.

Regulatory requirements for eggs include cleaning and storage methods, temperature control, and labeling. These requirements are described below.

Clean and store eggs properly

Eggs must be cleaned and stored in ways that reduce contamination and limit the growth of dangerous bacteria.

Review guidance for cleaning and storing eggs

Collect eggs and brush off debris on the shell

Put eggs in an easy-to-clean container
Avoid containers made of materials that are difficult to clean and disinfect

Do not cool eggs rapidly before they are cleaned

As the egg cools, the eggshell will contract and pull dirt or bacteria on the surface deep into the pores
Try to keep the eggs at a relatively constant temperature until they are washed

Wash eggs as soon as you collect them

This helps limit contamination

Wash eggs with water that is at least 90 degrees Fahrenheit

The warm water will make the egg contents swell and push the dirt away from the pores of the egg
If necessary, a mild detergent approved by FDA for washing eggs can be used

Do not let eggs soak in water

Soaking eggs in water for as little as one to three minutes can allow bacteria to penetrate the shell

Eggs may be sanitized

Sanitize eggs to further reduce bacteria numbers on the shell
Use one tablespoon of unscented household chlorine bleach per one gallon of water

Cool and dry eggs quickly after washing

Store eggs with their large end up at 45 degrees Fahrenheit and 70 to 85 percent humidity
A temperature of 45 degrees Fahrenheit or below will reduce the growth of bacterial pathogens, such as salmonella
Eggs stored properly will maintain their quality
Eggs stored at warmer temperatures can drop in quality over time and fertilized eggs may develop embryos at temperatures above 85 degrees Fahrenheit

Date the carton

Use or sell the oldest eggs first and rotate your extra eggs
Try to use or sell all eggs before they are three weeks old

Keep eggs at a temperature at or below 45 degrees Fahrenheit

The eggs must be transported in refrigerated equipment that maintains a temperature at or below 45 degrees Fahrenheit.

Placing a thermometer inside the refrigerated equipment will allow the temperature to be monitored during transport.

Label eggs according to regulation

Labels for eggs must be written in English.

The labels must use a font size that is at least one-quarter inch tall.

The following information must be included on the label:

Statement of identity: Identify the product in the container (e.g., eggs)
Grade and size/weight class: Eggs must be graded and weighed, learn more at USDA Egg Grading Manual or Safe Egg Handling for Small Egg-Laying Flocks and Operations
Numeric count: The number of eggs in the container (e.g., one dozen)
Name and address of the producer, distributor, packer, or retailer: If the name on the label has a street address that is easily looked up or well known, only the city, state, and zip code need to be included; otherwise, the full street address must be included
"Keep Refrigerated": Use these exact words
Safe handling instructions: The statement below must be written in its entirety on the label

Safe Handling Instructions
To prevent illness from bacteria: keep eggs refrigerated, cook eggs until yolks are firm and cook foods containing eggs thoroughly.

References

18 AAC 31 Alaska Food Code
11 AAC 32.110 Shell Egg Regulations
18 AAC 31.200(c) Food Condition and Source
18 AAC 31.230(1)(C) Temperature and Time Control: Receiving and Thawing
18 AAC 31.234(1)(B) Time and Temperature Control: Hot- and Cold-Holding, Cooling, and Reheating for Hot-Holding
AS 17.20.332 Exemption for Homemade Food

Resources and Contacts

Resources

Safe Egg Handling for Small Egg-Laying Flocks and Operations: A publication of the Cooperative Extension Service in partnership with the Department of Environmental Conservation and the Department of Natural Resources
Shell Eggs from Farm to Table: Information from the United States Department of Agriculture
Egg Grading Manual: A publication of the United States Department of Agriculture