What are the laws/regulations for selling table eggs (for consumption) in your state/country?

[Leihamarie]

Here are California's laws from http://ucanr.edu/sites/CESonomaAgOmbuds/Selling_Fresh_Eggs/:

Direct Market Basics

The sale of raw shell eggs sold from your property, at Certified Farmer's Market, grocery stores, restaurants and institutions are covered by this fact sheet. California Department of Food & Agriculture (CDFA) administers this program.

1. Eggs must be from hens under your ownership and care.
2. Complete an Egg Handlers Registration - no exceptions! Everyone selling eggs from chickens must register.
   NOTE: Registration is not required to sell eggs from other species (i.e. ducks, quail).
   - Registration fee: $75
   - Annual renewal fee: $50
   Business type:
   - Producers raise the layers and collect the eggs
   - Packers package the eggs for sale
   - Producer/Packers do both - most small farms are this type
3. California Shell Egg Food Safety Regulation Guidance
4. If you will be selling at a Certified Farmers Market, you will also need to complete a Certified Producers Certificate Application.
5. If you have over 3,000 laying hens you must comply with US Food & Drug Administration (FDA) Egg Safety Rule.

​

Resources

• Egg Safety & Quality Management Program California Department of Food & Agriculture
• Shell Egg Grades & Standards by USDA
• UCCE Poultry for backyard, small-scale and commercial production operations.
• Pasture-Based Poultry by UCCE Foothill Farming with resources for both egg production and meat birds
• Pasture Poultry Workshop held Oct 2015 presentations
• Small and Backyard Flocks by eXtension all aspects of raising poultry
• Cal Code California Retail Food Code
• American Pastured Poultry Producers Association

Have a question?
Ask the Ag Ombudsman​

​

Egg Grade Standards

Egg Grading refers to the exterior and interior of the egg. The eggs must be clean and free of major defects on the outside as well as the inside. ALL eggs should be candled to identify any internal defects. Refer to the USDA Egg Grades & Standards for complete instructions.

Grade AA: The shell must be clean and unbroken. The air cell is limited to 1/8 inch depth at original and 3/16 inch at destination. The white must be clear and the yolk practically free of apparent defects.
Grade A: The shell must be clean and unbroken. The air cell is limited to 3/16 inch depth at original and 1/4 inch at destination. The white must be clear and the yolk practically free of apparent defects.
Grade B: The shell must be clean and unbroken and may have unlimited slight stains (but not dirt clinging to shell). The air cell may not exceed 3/8 inch. The white must be clear and the yolk practically free of apparent defects. The white may be weak and watery and the yolk outline plainly visible the yolk may appear dark, enlarged and flattened. It may show other serious defects which do not render the egg inedible.
More Information about Grading

The grade of a shell egg is determined by the size of the internal air-cell. As an egg ages, the liquid contents evaporate through its pores. The larger the air-cell is, the lower the grade of the egg. The outside appearance also factors into the grade of an egg. Eggs with moderate staining (but not adhering dirt) can be sold as grade "B." All other grades require a clean, unblemished shell appearance. Dirty eggs cannot be sold to consumers. The size of an egg is determined by its weight, in grams. A small egg must weight 40.16 grams or more, a jumbo egg must weigh 68.51 grams or more.

Label Requirments

*NEW* see CA CSFS Compliant below. The following are required for Standard 12-18 egg cartons

• I.R.Q:
  Identity (Eggs)
  Responsibility (Farm name, address and zip code)
  Quantity (Number of eggs in the container)
• Sell-by Date:
  Date shall not exceed 30 days from the date on which the eggs were packed (excluding the day of pack)
• Julian Date of Pack:
  The consecutive date of the year on which the eggs were packed. Example: Jan 1 = 001, Jul 1 = 182, Dec 31 = 365.
• Plant Identification Number (Egg Handlers Registration number)
• Grade - AA, A, B (see below)
• Size - Jumbo, Extra Large, Large, Medium, Small, Peewee (see USDA Shell Egg Grades & Standards)
• Prominently Labeled: Refrigerate After Purchase

Additional Label Requirements

• One size and grade shall appear upon a container.
  
  

  
  *NEW* CA SEFS Compliant​
• Size and grade shall be plainly marked in letters not less than 1/4 inch in height.
• As of 1/1/2015 "CASEFS COMPLIANT" must be 1/4 inch in size.
  Reduced Stocking Density takes effect 1/1/2015 see page 2 ofCDFA Shell Egg Food Safety Regulation Guidance
• Descriptions or other amplification of grade or size are not permitted on containers:
  Prohibited words related to grade include, but not limited to: Fancy, select, premium, superior
  Prohibited words related to size include, but not limited to: oversize, giant
• Descriptive terms such as polyunsaturated, plus polyunsaturates, higher in iodine, flavored with iron, omega 3 or other wording indicating a quality or ingredient different than found in a normally produced egg may not appear in labeling unless approved by the Agricultural Commissioners office.
• CDFA recommends NOT re-using egg cartons because of health risks.

Poultry Management Claims

The terms cage free and pasture-raised are currently unregulated. USDA requires that in order to use the term free range, producers must demonstrate that the poultry have access to the outside. Labels that claim Certified Humane, Animal Welfare Approved and American Humane Certified all require certification from the respective organizations.
Organic: the term Organic can only be used if the business/farm is registered organic throughCDFA. Registration is regulated by California Department of Food Agriculture through the county Agricultural Commissioner's office.

• Gross sales up to $5,000 of organic produce/eggs, you can be registered only. This allows you to use the term 'organic' on your label, but you cannot use the USDA Organic seal.
• Gross sales over $5,000 of organic produce/eggs, you must become third party Certified in addition to the CDFA Organic registration. See CDFA's Organic Program page, scroll to Organic Certifier's List. You must use a CDFA approved certifier.

Egg Size Standards

Size tells you the minimum required weight of the smallest egg in the dozen. It does not refer to the dimensions of an egg or how big it looks. While some eggs in the carton may look slightly larger or smaller than the rest, it is the weight that determines the size indicated on the carton:

Size or Weight Class​

Min Weight
per Egg​

Size or Weight Class​

Min Weight
per Egg​

Jumbo 2.42 ounces Medium 1.67 ounces
Extra Large 2.17 ounces Small 1.42 ounces
Large 1.92 ounces Peewee no min​

NOTE: If you are unsure of the size of your eggs, label them the smallest size. For example, if you have at least medium sized eggs, label the carton as Medium. It is acceptable to have larger sized eggs in the carton.

Temperature Requirements

Per Cal Code (California Retail Food Code):
Raw shell eggs should be held at or below 45°F.
However, raw shell eggs may be stored and displayed without refrigeration if ALL of the following conditions are met:

1. The eggs were produced by poultry owned by the seller and collected on the seller's property.
2. The eggs are not placed in direct sunlight during storage or display.
3. Retail egg containers are prominently labeled "refrigerate after purchase" or the seller posts a conspicuous sign advising consumers that the eggs are to be refrigerated as soon as practical after purchase.
4. Retail egg containers are conspicuously identified as to the date of the pack.
5. The eggs have been cleaned and sanitized.
6. The eggs are not checked, cracked, or broken.
7. Any eggs that are stored and displayed at temperatures of 90°F or below and that are unsold after four days from the date of pack shall be stored and displayed at an ambient temperature of 45°F or below, diverted to pasteurization, or destroyed in a manner approved by the enforcement agency.
8. Any eggs that are stored and displayed at temperatures above 90°F that are unsold after four days from the date of pack shall be diverted to pasteurization or destroyed in a manner approved by the enforcement agency.

 

[CluckerCottage]

New York State:

The specific labeling requirements for chicken eggs are below and can be found at: http://www.agriculture.ny.gov/FS/industry/shelleggs.html

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.

 

[Paul 1952]

In Washington State, you must have an egg handler's license to legally sell eggs. Here's a link to the info: http://bls.dor.wa.gov/eggdealer.aspx

'Must have' is a bit misleading...
Exceptions

Poultry producers who sell eggs from their own flocks at the place of production directly to household consumers don’t need to be licensed.

 

[tbctjrwells]

In Washington State, you must have an egg handler's license to legally sell eggs. Here's a link to the info: http://bls.dor.wa.gov/eggdealer.aspx

I work for Washington State Department of Revenue, which issues all business licenses. The information above isn't quite accurate for people selling their own eggs directly to household consumers. I had to verify this before taking our eggs in to coworkers, and it was confirmed I was good to go because there was no 'middle-man.'

Please see below for the text from the BLS website:

From WA State Business Licensing Service:

Egg handler/dealer
Requirements

An Egg Handler/Dealer License is required for businesses or individuals that:

• Produce, handle, contract for, or obtain possession or control of eggs for sale to wholesalers, dealers or retailers within or into Washington.
  or
• Process eggs and sell them to wholesalers, dealers, retailers or consumers within or into Washington.

Exceptions

Poultry producers who sell eggs from their own flocks at the place of production directly to household consumers don’t need to be licensed.


Post your license

A license must be posted at each location where the licensee operates. You may not begin this business activity until you receive a Business License listing the required license.

 

[EggSighted4Life]

Here are California's laws from http://ucanr.edu/sites/CESonomaAgOmbuds/Selling_Fresh_Eggs/:

Direct Market Basics

The sale of raw shell eggs sold from your property, at Certified Farmer's Market, grocery stores, restaurants and institutions are covered by this fact sheet. California Department of Food & Agriculture (CDFA) administers this program.

1. Eggs must be from hens under your ownership and care.
2. Complete an Egg Handlers Registration - no exceptions! Everyone selling eggs from chickens must register.
   NOTE: Registration is not required to sell eggs from other species (i.e. ducks, quail).
   - Registration fee: $75
   - Annual renewal fee: $50
   Business type:
   - Producers raise the layers and collect the eggs
   - Packers package the eggs for sale
   - Producer/Packers do both - most small farms are this type
3. California Shell Egg Food Safety Regulation Guidance
4. If you will be selling at a Certified Farmers Market, you will also need to complete a Certified Producers Certificate Application.
5. If you have over 3,000 laying hens you must comply with US Food & Drug Administration (FDA) Egg Safety Rule.

​

Resources

• Egg Safety & Quality Management Program California Department of Food & Agriculture
• Shell Egg Grades & Standards by USDA
• UCCE Poultry for backyard, small-scale and commercial production operations.
• Pasture-Based Poultry by UCCE Foothill Farming with resources for both egg production and meat birds
• Pasture Poultry Workshop held Oct 2015 presentations
• Small and Backyard Flocks by eXtension all aspects of raising poultry
• Cal Code California Retail Food Code
• American Pastured Poultry Producers Association

Have a question?
Ask the Ag Ombudsman​

​

Egg Grade Standards

Egg Grading refers to the exterior and interior of the egg. The eggs must be clean and free of major defects on the outside as well as the inside. ALL eggs should be candled to identify any internal defects. Refer to the USDA Egg Grades & Standards for complete instructions.

Grade AA: The shell must be clean and unbroken. The air cell is limited to 1/8 inch depth at original and 3/16 inch at destination. The white must be clear and the yolk practically free of apparent defects.
Grade A: The shell must be clean and unbroken. The air cell is limited to 3/16 inch depth at original and 1/4 inch at destination. The white must be clear and the yolk practically free of apparent defects.
Grade B: The shell must be clean and unbroken and may have unlimited slight stains (but not dirt clinging to shell). The air cell may not exceed 3/8 inch. The white must be clear and the yolk practically free of apparent defects. The white may be weak and watery and the yolk outline plainly visible the yolk may appear dark, enlarged and flattened. It may show other serious defects which do not render the egg inedible.
More Information about Grading

The grade of a shell egg is determined by the size of the internal air-cell. As an egg ages, the liquid contents evaporate through its pores. The larger the air-cell is, the lower the grade of the egg. The outside appearance also factors into the grade of an egg. Eggs with moderate staining (but not adhering dirt) can be sold as grade "B." All other grades require a clean, unblemished shell appearance. Dirty eggs cannot be sold to consumers. The size of an egg is determined by its weight, in grams. A small egg must weight 40.16 grams or more, a jumbo egg must weigh 68.51 grams or more.

Label Requirments

*NEW* see CA CSFS Compliant below. The following are required for Standard 12-18 egg cartons

• I.R.Q:
  Identity (Eggs)
  Responsibility (Farm name, address and zip code)
  Quantity (Number of eggs in the container)
• Sell-by Date:
  Date shall not exceed 30 days from the date on which the eggs were packed (excluding the day of pack)
• Julian Date of Pack:
  The consecutive date of the year on which the eggs were packed. Example: Jan 1 = 001, Jul 1 = 182, Dec 31 = 365.
• Plant Identification Number (Egg Handlers Registration number)
• Grade - AA, A, B (see below)
• Size - Jumbo, Extra Large, Large, Medium, Small, Peewee (see USDA Shell Egg Grades & Standards)
• Prominently Labeled: Refrigerate After Purchase

Additional Label Requirements

• One size and grade shall appear upon a container.
  
  

  
  *NEW* CA SEFS Compliant​
• Size and grade shall be plainly marked in letters not less than 1/4 inch in height.
• As of 1/1/2015 "CASEFS COMPLIANT" must be 1/4 inch in size.
  Reduced Stocking Density takes effect 1/1/2015 see page 2 ofCDFA Shell Egg Food Safety Regulation Guidance
• Descriptions or other amplification of grade or size are not permitted on containers:
  Prohibited words related to grade include, but not limited to: Fancy, select, premium, superior
  Prohibited words related to size include, but not limited to: oversize, giant
• Descriptive terms such as polyunsaturated, plus polyunsaturates, higher in iodine, flavored with iron, omega 3 or other wording indicating a quality or ingredient different than found in a normally produced egg may not appear in labeling unless approved by the Agricultural Commissioners office.
• CDFA recommends NOT re-using egg cartons because of health risks.

Poultry Management Claims

The terms cage free and pasture-raised are currently unregulated. USDA requires that in order to use the term free range, producers must demonstrate that the poultry have access to the outside. Labels that claim Certified Humane, Animal Welfare Approved and American Humane Certified all require certification from the respective organizations.
Organic: the term Organic can only be used if the business/farm is registered organic throughCDFA. Registration is regulated by California Department of Food Agriculture through the county Agricultural Commissioner's office.

• Gross sales up to $5,000 of organic produce/eggs, you can be registered only. This allows you to use the term 'organic' on your label, but you cannot use the USDA Organic seal.
• Gross sales over $5,000 of organic produce/eggs, you must become third party Certified in addition to the CDFA Organic registration. See CDFA's Organic Program page, scroll to Organic Certifier's List. You must use a CDFA approved certifier.

Egg Size Standards

Size tells you the minimum required weight of the smallest egg in the dozen. It does not refer to the dimensions of an egg or how big it looks. While some eggs in the carton may look slightly larger or smaller than the rest, it is the weight that determines the size indicated on the carton:

Size or Weight Class​

Min Weight
per Egg​

Size or Weight Class​

Min Weight
per Egg​

Jumbo 2.42 ounces Medium 1.67 ounces
Extra Large 2.17 ounces Small 1.42 ounces
Large 1.92 ounces Peewee no min​

NOTE: If you are unsure of the size of your eggs, label them the smallest size. For example, if you have at least medium sized eggs, label the carton as Medium. It is acceptable to have larger sized eggs in the carton.

Temperature Requirements

Per Cal Code (California Retail Food Code):
Raw shell eggs should be held at or below 45°F.
However, raw shell eggs may be stored and displayed without refrigeration if ALL of the following conditions are met:

1. The eggs were produced by poultry owned by the seller and collected on the seller's property.
2. The eggs are not placed in direct sunlight during storage or display.
3. Retail egg containers are prominently labeled "refrigerate after purchase" or the seller posts a conspicuous sign advising consumers that the eggs are to be refrigerated as soon as practical after purchase.
4. Retail egg containers are conspicuously identified as to the date of the pack.
5. The eggs have been cleaned and sanitized.
6. The eggs are not checked, cracked, or broken.
7. Any eggs that are stored and displayed at temperatures of 90°F or below and that are unsold after four days from the date of pack shall be stored and displayed at an ambient temperature of 45°F or below, diverted to pasteurization, or destroyed in a manner approved by the enforcement agency.
8. Any eggs that are stored and displayed at temperatures above 90°F that are unsold after four days from the date of pack shall be diverted to pasteurization or destroyed in a manner approved by the enforcement agency.

​

 

[jakenhyde]

California is over-regulated on anything and everything. That's why I moved to Montana 22 years ago.
Here in Montana I sell eggs at a local Farmers Market during the summer. The only requirement is to have nice clean cartons....even if they're second hand. And to keep the eggs refrigerated at less than 45 degrees F. Eggs must be clean. I have one local customer who insists that I not wash the eggs. She wants the au natural, regardless of whether they're dirty or not.
I have a small flock of about 40 hens. Most are Golden Sex Link with a few Black Sex Link and three Silver Laced Wyandottes. I have 15 Buff Orpington pullets that should start laying early winter.
The locals love the eggs I sell. And I have a difficult time keeping up with demand. The eggs are large brown eggs. I get $3/doz. and have no complaints about the price. The smallest of the eggs I sell are larger than the "large" eggs sold at Safeway and Walmart.
The biggest problem I have is finding someone to look after my girls when I want to leave for a little vacation.

 

[Irishsilk]

I see that in Ireland and UK eggs must not be washed...but other places they must be washed??
Why the difference?

 

[junebuggena]

Most European countries do not require washing because it's been found that washing can actually make the egg more susceptible to bacteria. Some countries (U.S.) refuse to acknowledge that though and continue to wash eggs. U.S. commercial flocks are also more prone to salmonella infected hens, which then pass the bacteria on to the eggs. European chicken farms don't quite have population densities, and overall, healthier management practices for the birds.

 

[robdog]

Here are California's laws from http://ucanr.edu/sites/CESonomaAgOmbuds/Selling_Fresh_Eggs/:

Direct Market Basics

The sale of raw shell eggs sold from your property, at Certified Farmer's Market, grocery stores, restaurants and institutions are covered by this fact sheet. California Department of Food & Agriculture (CDFA) administers this program.

1. Eggs must be from hens under your ownership and care.
2. Complete an Egg Handlers Registration - no exceptions! Everyone selling eggs from chickens must register.
   NOTE: Registration is not required to sell eggs from other species (i.e. ducks, quail).
   - Registration fee: $75
   - Annual renewal fee: $50
   Business type:
   - Producers raise the layers and collect the eggs
   - Packers package the eggs for sale
   - Producer/Packers do both - most small farms are this type
3. California Shell Egg Food Safety Regulation Guidance
4. If you will be selling at a Certified Farmers Market, you will also need to complete a Certified Producers Certificate Application.
5. If you have over 3,000 laying hens you must comply with US Food & Drug Administration (FDA) Egg Safety Rule.

​

Resources

• Egg Safety & Quality Management Program California Department of Food & Agriculture
• Shell Egg Grades & Standards by USDA
• UCCE Poultry for backyard, small-scale and commercial production operations.
• Pasture-Based Poultry by UCCE Foothill Farming with resources for both egg production and meat birds
• Pasture Poultry Workshop held Oct 2015 presentations
• Small and Backyard Flocks by eXtension all aspects of raising poultry
• Cal Code California Retail Food Code
• American Pastured Poultry Producers Association

Have a question?
Ask the Ag Ombudsman​

​

Egg Grade Standards

Egg Grading refers to the exterior and interior of the egg. The eggs must be clean and free of major defects on the outside as well as the inside. ALL eggs should be candled to identify any internal defects. Refer to the USDA Egg Grades & Standards for complete instructions.

Grade AA: The shell must be clean and unbroken. The air cell is limited to 1/8 inch depth at original and 3/16 inch at destination. The white must be clear and the yolk practically free of apparent defects.
Grade A: The shell must be clean and unbroken. The air cell is limited to 3/16 inch depth at original and 1/4 inch at destination. The white must be clear and the yolk practically free of apparent defects.
Grade B: The shell must be clean and unbroken and may have unlimited slight stains (but not dirt clinging to shell). The air cell may not exceed 3/8 inch. The white must be clear and the yolk practically free of apparent defects. The white may be weak and watery and the yolk outline plainly visible the yolk may appear dark, enlarged and flattened. It may show other serious defects which do not render the egg inedible.
More Information about Grading

The grade of a shell egg is determined by the size of the internal air-cell. As an egg ages, the liquid contents evaporate through its pores. The larger the air-cell is, the lower the grade of the egg. The outside appearance also factors into the grade of an egg. Eggs with moderate staining (but not adhering dirt) can be sold as grade "B." All other grades require a clean, unblemished shell appearance. Dirty eggs cannot be sold to consumers. The size of an egg is determined by its weight, in grams. A small egg must weight 40.16 grams or more, a jumbo egg must weigh 68.51 grams or more.

Label Requirments

*NEW* see CA CSFS Compliant below. The following are required for Standard 12-18 egg cartons

• I.R.Q:
  Identity (Eggs)
  Responsibility (Farm name, address and zip code)
  Quantity (Number of eggs in the container)
• Sell-by Date:
  Date shall not exceed 30 days from the date on which the eggs were packed (excluding the day of pack)
• Julian Date of Pack:
  The consecutive date of the year on which the eggs were packed. Example: Jan 1 = 001, Jul 1 = 182, Dec 31 = 365.
• Plant Identification Number (Egg Handlers Registration number)
• Grade - AA, A, B (see below)
• Size - Jumbo, Extra Large, Large, Medium, Small, Peewee (see USDA Shell Egg Grades & Standards)
• Prominently Labeled: Refrigerate After Purchase

Additional Label Requirements

• One size and grade shall appear upon a container.
  
  

  
  *NEW* CA SEFS Compliant​
• Size and grade shall be plainly marked in letters not less than 1/4 inch in height.
• As of 1/1/2015 "CASEFS COMPLIANT" must be 1/4 inch in size.
  Reduced Stocking Density takes effect 1/1/2015 see page 2 ofCDFA Shell Egg Food Safety Regulation Guidance
• Descriptions or other amplification of grade or size are not permitted on containers:
  Prohibited words related to grade include, but not limited to: Fancy, select, premium, superior
  Prohibited words related to size include, but not limited to: oversize, giant
• Descriptive terms such as polyunsaturated, plus polyunsaturates, higher in iodine, flavored with iron, omega 3 or other wording indicating a quality or ingredient different than found in a normally produced egg may not appear in labeling unless approved by the Agricultural Commissioners office.
• CDFA recommends NOT re-using egg cartons because of health risks.

Poultry Management Claims

The terms cage free and pasture-raised are currently unregulated. USDA requires that in order to use the term free range, producers must demonstrate that the poultry have access to the outside. Labels that claim Certified Humane, Animal Welfare Approved and American Humane Certified all require certification from the respective organizations.
Organic: the term Organic can only be used if the business/farm is registered organic throughCDFA. Registration is regulated by California Department of Food Agriculture through the county Agricultural Commissioner's office.

• Gross sales up to $5,000 of organic produce/eggs, you can be registered only. This allows you to use the term 'organic' on your label, but you cannot use the USDA Organic seal.
• Gross sales over $5,000 of organic produce/eggs, you must become third party Certified in addition to the CDFA Organic registration. See CDFA's Organic Program page, scroll to Organic Certifier's List. You must use a CDFA approved certifier.

Egg Size Standards

Size tells you the minimum required weight of the smallest egg in the dozen. It does not refer to the dimensions of an egg or how big it looks. While some eggs in the carton may look slightly larger or smaller than the rest, it is the weight that determines the size indicated on the carton:

Size or Weight Class​

Min Weight
per Egg​

Size or Weight Class​

Min Weight
per Egg​

Jumbo 2.42 ounces Medium 1.67 ounces
Extra Large 2.17 ounces Small 1.42 ounces
Large 1.92 ounces Peewee no min​

NOTE: If you are unsure of the size of your eggs, label them the smallest size. For example, if you have at least medium sized eggs, label the carton as Medium. It is acceptable to have larger sized eggs in the carton.

Temperature Requirements

Per Cal Code (California Retail Food Code):
Raw shell eggs should be held at or below 45°F.
However, raw shell eggs may be stored and displayed without refrigeration if ALL of the following conditions are met:

1. The eggs were produced by poultry owned by the seller and collected on the seller's property.
2. The eggs are not placed in direct sunlight during storage or display.
3. Retail egg containers are prominently labeled "refrigerate after purchase" or the seller posts a conspicuous sign advising consumers that the eggs are to be refrigerated as soon as practical after purchase.
4. Retail egg containers are conspicuously identified as to the date of the pack.
5. The eggs have been cleaned and sanitized.
6. The eggs are not checked, cracked, or broken.
7. Any eggs that are stored and displayed at temperatures of 90°F or below and that are unsold after four days from the date of pack shall be stored and displayed at an ambient temperature of 45°F or below, diverted to pasteurization, or destroyed in a manner approved by the enforcement agency.
8. Any eggs that are stored and displayed at temperatures above 90°F that are unsold after four days from the date of pack shall be diverted to pasteurization or destroyed in a manner approved by the enforcement agency.

​

California is over-regulated on anything and everything. That's why I moved to Montana 22 years ago.
Here in Montana I sell eggs at a local Farmers Market during the summer. The only requirement is to have nice clean cartons....even if they're second hand. And to keep the eggs refrigerated at less than 45 degrees F. Eggs must be clean. I have one local customer who insists that I not wash the eggs. She wants the au natural, regardless of whether they're dirty or not.
I have a small flock of about 40 hens. Most are Golden Sex Link with a few Black Sex Link and three Silver Laced Wyandottes. I have 15 Buff Orpington pullets that should start laying early winter.
The locals love the eggs I sell. And I have a difficult time keeping up with demand. The eggs are large brown eggs. I get $3/doz. and have no complaints about the price. The smallest of the eggs I sell are larger than the "large" eggs sold at Safeway and Walmart.
The biggest problem I have is finding someone to look after my girls when I want to leave for a little vacation.

 

[EggSighted4Life]

Looks like quail eggs are exempt. Especially if your flock is small.

This is what I actually gathered... Eggs can not be graded, must be labeled with your info, Have no one else's info on the carton, say use with 30 days, and say keep refrigerated, eggs and carton must be clean.

I would start with the local feed stores maybe. Both of ours have duck, quail, and chicken eggs for sale from other customers. None of them have egg handlers' license!

I think that is truly for businesses. But I will have to find the exemption I previously mentioned because it won't be long before I am ready to "trade" mine for cash. And although I disagree with over regulation, I do understand rules are their for a reason. And I like to be within the law.

Good luck!