Egg School Study Guide

Front 1

Blood Spot of 1/16 (less than 1/8) - what Grade?

Back 1

B

Front 2

Clearly Visible Germ Development (no blood) what grade?

Back 2

B*

Front 3

Blood due to germ development - what grade?

Back 3

loss

Front 4

Bloody Albumen - what grade?

Back 4

Loss

Front 5

Body check - no other - what grade?

Back 5

AA

Front 6

Moderate stain - 1/16 localized?

Back 6

Dirty
Stays B if up to 1/32 localized or 1/16 if scattered

Front 7

I Bronch and Ridges - grade

Back 7

B

Front 8

Cooked Egg - grade

Back 8

Loss

Front 9

White lacks viscosity (weak and watery) - grade?

Back 9

B

Front 10

Meat spot less than 1/8 - grade?

Back 10

B

Front 11

Pronounced ridges or thin spots on shell - what grade?

Back 11

B

Front 12

Cracked Membrane - what grade?

Back 12

Check

Front 13

Old eggs - are they susceptible to thermal cracks?

Back 13

Less susceptible if older

Front 14

PH of Detergent in washing needs to be?

Back 14

10 or higher

Front 15

Min Ounces Per dozen

Back 15

Jumbo - 30
Extra Large - 27
Large - 24
Medium - 21
Small - 18
Peewee - 15
(all one less if individual egg at dozen rate)

Front 16

Min ounces per case and how many?

Back 16

30 dozen in case
Jumbo - 56
Extra Large 50.5 (down 5.5)
Large - 45
Medium 39.5
Small - 34
Peewee - 28

Front 17

HAACP - seven principles

Back 17

1. Analyze hazard (HA)
2. Determine CCP (critcal control points)
3. Establish critical limits
4. Establish monitoring system
5. Establish corrective procedures
6. Establish record keeping procedures
7. Establish verification procedures

Front 18

SSOP's

Back 18

Standard Sanitary Operating procedures -
1. what, how, who, and when
2. Pre op and operation, procedure for equipment, chemicals, etc.

Front 19

GMP's

Back 19

Good Manufacturing practices
Broad based sanitation requirements (what needs to be sanitized

Front 20

% components with shell (3)

Back 20

Albumen - 58%
Yolk - 31%
Shell - 11%

Front 21

% components with shell (4)

Back 21

Water - 75.8%
Protein - 12.6%
Lipids - 9.9%
Vitamins, Minerals, and carbs 1.7%

Front 22

Humidity for storage

Back 22

60 to 80 percent
freeze 28-31

Front 23

Egg Oil & Washing questions

Back 23

all the above

Front 24

Water Rinsing

Back 24

The first two

Front 25

Chlorine parameters?

Back 25

100 to 200 ppm

Front 26

Shell temperature differential?

Back 26

40+ and starts cracking

Front 27

Where is thick albumen created?

Back 27

Magnum

Front 28

Where is ovipisition?

Back 28

Vagina

Front 29

Where is shell membrane created?

Back 29

Isthmus

Front 30

Where is Fertilization?

Back 30

Infundibulum

Front 31

Where is shell created?

Back 31

Shell gland

Front 32

WHere is Stigma?

Back 32

On follical

Front 33

Exterior Shell quality?

Back 33

All of the above?

Front 34

Not required on label by FDA?

Back 34

sell by date

Front 35

Cleaning equipment dictated by?

Back 35

SSOP

Front 36

Egg products inspection act?

Back 36

Controls movement of restricted eggs

Front 37

1st step of HAACP

Back 37

analyze (assess) the hazard

Front 38

Way to reduce risk of salmonella?

Back 38

Rodent and pest control

Front 39

Eggs age - way you lose quality?

Back 39

Loss of carbon dioxide

Front 40

Blood spots occur when?

Back 40

Follical ruptures other than in stigma

Front 41

Egg safety rules pertain to . . .

Back 41

rodent and pest control

Front 42

US Grade A at origin % requirement?

Back 42

87%, with less than .5% damage, leaker, loss

Front 43

Cracked eggs then filled during laying?

Back 43

Body check

Front 44

Pseudomonas bacteria need what for rapid growth?

Back 44

iron

Front 45

What vitamin do eggs lack?

Back 45

vitamin C

Front 46

Cholestorol in large egg?

Back 46

185 mg

Front 47

Where does egg spend most time in oviduct?

Back 47

Uterus (20 hours)

Front 48

USDA grading governed by?

Back 48

Agricultural Marketing Services