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 The Manitoba Egg Farmers and the Canadian Food Inspection Agency (CFIA) work cooperatively at the farmer, grader, restaurant and retail levels to ensure that Canadians can have confidence in the safety and quality of eggs.
Farmers
To encourage and promote the production and marketing of high quality shell eggs, Manitoba Egg Farmers maintains an egg quality program for farmers prior to grading. Ungraded eggs from registered flocks are randomly inspected for interior and exterior quality factors. If flocks are found to have low quality, the eggs are directed to the processing market.
Farmers are educated to meet inspection standards for management and cleanliness. Testing programs at the farm monitor the barn environment to ensure standards are met.
Canadian farmers have been leaders in the development of on-farm HACCP standards for egg production. HACCP stands for Hazard Analysis & Critical Control Points and is the internationally accepted method for enhancing food safety. HACCP principles have been incorporated in a Code of Farm Management Practice known as Start Clean-Stay Clean™ to which Manitoba farmers adhere.
Graders
Within 5 to 7 days of being laid, the egg travels from the farm to the grader and then to retail shelf. At the grading station, the eggs are washed in a high speed tunnel washer. Eggs are then candled by passing them over a strong light to remove any eggs that do not meet Grade A standards.
A Canada Grade A egg must have a thick white and well-centered yolk, a very small air cell and a clean, uncracked shell.
Consumers
From the retail store to the table, the responsibility for maintaining the egg's wholesomeness is in the hands of consumers. Improper storage and handling of perishable food is the primary cause of food-borne illness.
Controlling temperature is the key to preventing bacterial growth. To multiply, bacteria need food, moisture and, above all, ideal temperature conditions. Below 4°C (40°F) there is little or no growth. The secret to preventing bacteria from multiplying is to keep cold foods cold and hot foods hot.
The spread of bacteria from one food to another (cross-contamination) is particularly dangerous because you are unaware of it.
To avoid cross contamination, use clean utensils and cutting boards after each task. Never use the same utensils or equipment for raw foods and cooked foods unless they have been properly cleaned. Store raw and cooked foods in the refrigerator, separately.
Processors
Out of the more than 50 million dozen eggs produced in Manitoba, about 50% are sold in the shell to the table market. The remaining 50% (of all grades and sizes) are processed into liquid, frozen or dried form. Manitoba has two processors; Burnbrae Farms Fermes, and Inovatech Egg Products Inc. Inovatech Egg Products Inc. is the largest egg processor in the country.
At the processing plant, special machines break thousands of eggs per day. The yolks and whites may be pasteurized and processed or special components extracted. These products are sold around the world. The shells are recycled for use in livestock feed.
Processed eggs are used in the foodservice industry and as an important ingredient in many foods, including mayonnaise, noodles and baked goods. They are also used in pharmaceuticals, shampoo, pet foods and adhesives. |
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