Selling chicken eggs?

[2006powerstroke90]

Not sure if this is the right spot to post this, anyways here it goes:

I posted up on my local FB page about eggs I have I wanted to donate them....but I had an overwhelming amount of people wanting to buy them.

I did end up selling 9 dozen for now, talking to my brother he asked me what if someone got “sick” or claimed they got “sick” from one of my eggs.....what type of mess would I be looking at? It’s definitely not worth a lawsuit for what I’m making on these eggs. It’s all just a hobby. I do see other “farm stands” selling eggs when I drive some back roads around me. Just wondering what experiences you guys might have or advice

 

[Kirkwooder]

I've been selling eggs at the roadside, at work and anywhere I could find someone that was willing to pay for eggs, for 20 years. I have never had any issues selling them.

 

[KelseyBoxer]

I always sold to co-workers. I would offer the first dozen for free, then $2 for each dozen after. (This was a few years ago. I would charge $3 dozen now. ) I could never keep up with demand. Duck eggs were not so popular.

 

[Kirkwooder]

I went looking and found this in a quick google search:

DEFINITION: EGGS MEANS SHELL EGGS OF DOMESTICATED CHICKENS

REGULATIONS AND LABELING REQUIREMENTS​

CARTONS AND CASES MUST BE MARKED WITH:

1. THE WORD "EGGS".
2. GRADE – IN LETTERS 3/8" OR LARGER
3. SIZE – IN LETTERS 3/8" OR LARGER
4. COUNT – MAY BE EXPRESSED IN DOZENS
5. NAME, ADDRESS AND ZIP CODE – IF OTHER THAN PRODUCERS OR PACKER, MUST SO STATE
6. ALL EGGS MUST BE IDENTIFIED AS TO SOURCE. THEY MUST BEAR AN APPROPRIATE PACKER IDENTIFICATION NUMBER, OR IF LABELED "PACKED BY," FULL NAME AND ADDRESS IS ACCEPTABLE.
7. THE WORDS "KEEP REFRIGERATED" OR SIMILAR DESIGNATION
8. “TO PREVENT ILLNESS FROM BACTERIA: KEEP EGGS REFRIGERATED, COOK EGGS UNTIL YOLKS ARE FIRM, AND COOK FOODS CONTAINING EGGS THOROUGHLY.

THE ABOVE LABELING MUST BE ON THE PRINCIPAL DISPLAY PANEL. ALL LABELING MUST BE TRUTHFUL AND IN ACCORDANCE WITH THE FACTS.

A PRODUCER SELLING EGGS OF HIS OWN PRODUCTION DIRECTLY TO CONSUMERS IS EXEMPT FROM GRADE AND SIZE LABELING REQUIREMENTS.

LEAKERS, BLOOD SPOTS, MEAT SPOTS AND OTHER TYPE OF LOSS MAY NOT BE SOLD FOR HUMAN CONSUMPTION.

EGGS MUST BE REFRIGERATED AT RETAIL AND MAINTAINED AT AN INTERNAL TEMPERATURE OF 45ºF OR BELOW.

SOURCE IDENTIFICATION IS ALREADY REQUIRED BY THE HEALTH DEPARTMENT ON ALL EGGS IN INSTITUTIONS, RESTAURANT, ETC.

FEDERAL LAW REQUIRES PRODUCERS WITH 3,000 BIRDS OR MORE, OR ANYONE PACKING EGGS OF OTHER THAN THEIR OWN PRODUCTION TO BE REGISTERED IN ACCORDANCE WITH THE EGG PRODUCTS INSPECTION ACT OF 1970.

EGGS OTHER THAN FROM THE DOMESTICATED CHICKEN MUST BE LABELED ACCORDING TO THE FACTS. THERE ARE NO OFFICIAL GRADES OR SIZE CLASSIFICATIONS AT PRESENT FOR OTHER TYPES OF EGGS.

FEDERAL LAW REQUIRES ALL EGGS TO BE REFRIGERATED AND HELD AT 45ºF OR BELOW IMMEDIATELY AFTER PACKING, INCLUDING DURING TRANSPORTATION.

This is what you need to do here in New York State. Google your state and see what comes up.

 

[Brooks_]

I have read elsewhere that there has not been one recorded case of food borne illness in a farm to table operation. That may or may not be true. I am apt to believe it as it is the factory farms that are nasty.