appear well defined when the egg is twirled. With respect to a broken-out egg, a slightly weak white has a Haugh unit value of 31 to 60 when measured at a temperature between 45° and 60° F. (e) Weak and watery (C quality). A white that is thin and generally lacking in viscosity. A weak and watery white permits the yolk to approach the shell closely, thus causing the yolk outline to appear plainly visible and dark when the egg is twirled. With respect to a brokenout egg, a weak and watery white has a Haugh unit value lower than 31 when measured at a temperature between 45° and 60° F.

(f) Blood clots and spots (not due to germ development). Blood clots or spots on the surface of the yolk or floating in the white. These blood clots may have lost their characteristic red color and appear as small spots or foreign material commonly referred to as meat spots. If they are small (aggregating not more than 1⁄2 inch in diameter), the egg may be classed as "C Quality." If larger, or showing diffusion of blood in the white surrounding them, the egg shall be classified as loss.

(g) Bloody white. An egg, the white of which has blood diffused through it. Such a condition may be present in newlaid eggs. Eggs with bloody whites are

classed as loss.

[20 FR 676, Feb. 1, 1955, as amended at 31 FR 2774, Feb. 16, 1966]

§ 56.211

Terms descriptive of the yolk.

(a) Outline slightly defined (AA quality). A yolk outline that is indistinctly indicated and appears to blend into the surrounding white as the egg is twirled.

(b) Outline fairly well defined (A quality). A yolk outline that is discernible but not clearly outlined as the egg is twirled.

(c) Outline well defined (B quality). A yolk outline that is quite definite and distinct as the egg is twirled.

(d) Outline plainly visible (C quality). A yolk outline that is clearly visible as a dark shadow when the egg is twirled.

(e) Slightly enlarged and slightly flattened (B quality). A yolk in which the yolk membranes and tissues have weakened somewhat causing it to appear slightly enlarged and slightly flattened.

(f) Enlarged and flattened (C quality). A yolk in which the yolk membranes and tissues have weakened and moisture has been absorbed from the

white to such an extent that it appears definitely enlarged and flat.

(g) Practically free from defects (AA or A quality). A yolk that shows no germ development but may show other very slight defects on its surface.

(h) Definite but not serious defects (B quality). A yolk that may show definite spots or areas on its surface but with only slight indication of germ development or other pronounced or serious defects.

(1) Other serious defects (C quality). A yolk that shows well developed spots or areas and other serious defects, such as olive yolks, which do not render the egg inedible.

(j) Clearly visible germ development (C quality). A development of the germ spot on the yolk of a fertile egg that has progressed to a point where it is plainly visible as a definite circular area or spot with no blood in evidence.

(k) Blood due to germ development. Blood caused by development of the germ in a fertile egg to the point where it is visible as definite lines or as a blood ring. Such an egg is classified as inedible. [31 F.R. 2774, Feb. 16, 1966]

§ 56.212 General terms.

(a) Loss. An egg that is inedible, smashed, or broken so that contents are leaking, cooked, frozen, contaminated, or containing bloody whites, large blood spots, large unsightly meat spots, or other foreign material.

(b) Inedible eggs. Eggs of the following descriptions are classed as inedible: black rots, yellow rots, white rots, mixed rots (addled eggs), sour eggs, eggs with green whites, eggs with stuck yolks, moldy eggs, musty eggs, eggs showing blood rings, eggs containing embryo chicks (at or beyond the blood ring stage), and any eggs that are adulterated as such term is defined pursuant to the Federal Food, Drug, and Cosmetic Act.

(c) Leaker. An individual egg that has a crack or break in the shell and shell membranes to the extent that the egg contents are exuding or free to exude through the shell.

[20 F.R. 677, Feb. 1, 1955, as amended at 31 F.R. 2774, Feb. 16, 1966; 32 F.R. 8232, June 8, 1967]

UNITED STATES GRADES AND WEIGHT
CLASSES FOR SHELL EGGS

§ 56.215 General.

(a) These grades are applicable to edible shell eggs in "lot" quantities rather than on an "individual" egg basis. A lot

may contain any quantity of two or more eggs. Reference in these standards to the term "case" means 30-dozen egg cases as used in commercial practices in the United States. The size of the sample used to determine grade shall be on the basis of the requirements of § 56.4 or as determined by the National Supervisor.

(b) Terms used in this part that are defined in the United States standards for quality of individual shell eggs (§ 56.200 et seq.) have the same meaning in this part as in those standards.

(c) Aggregate tolerances are permitted within each grade only as an allowance for variable efficiency and interpretation of graders, normal changes under favorable conditions during reasonable periods between grading, and reasonable variation of graders' interpretation.

(d) Substitution of higher qualities for the lower qualities specified is permitted.

(e) The percentage requirements for grades as set forth in §§ 56.216 and 56.217 are applicable except that interior quality factors shall be determined in accordance with the requirements of § 56.42 or 56.43 when the lot is labeled "Produced and Marketed under Federal-State Quality Control Program."

(f) "No grade" means eggs of possible edible quality that fail to meet the requirements of an official U.S. Grade or that have been contaminated by smoke, chemicals, or other foreign material which has seriously affected the character, appearance, or flavor of the eggs. [20 FR. 677, Feb. 1, 1955, as amended at 28 F.R. 6346, June 20, 1963; 32 FR. 8232, June 8, 1967]

UNITED STATES CONSUMER GRADES AND WEIGHT CLASSES FOR SHELL EGGS § 56.216

Grades.

(a) Fresh Fancy Quality shall consist of eggs meeting the requirements as set forth in § 56.42.

(b) U.S. Grade AA. (1) U.S. Consumer Grade AA (at origin) shall consist of eggs which are 85 percent AA quality. The maximum tolerance of 15 percent which may be below AA quality may consist of A or B quality in any combination, with not more than 5 percent C quality or Checks in any combination and not more than 0.30 percent Leakers or Loss (due to meat or blood spots) in any combination. No Dirties or Loss other than as specified are permitted. This grade is also applicable when the lot

consists of eggs meeting the requirements set forth in § 56.42.

(2) U.S. Consumer Grade AA (destination) shall consist of eggs which are 80 percent AA quality. The maximum tolerance of 20 percent which may be below AA quality may consist of A or B quality in any combination with not more than 5 percent C quality or Checks in any combination and not more than 0.50 percent Leakers, Dirties, or Loss (due to meat or blood spots) in any combination, except that such Loss may not exceed 0.30 percent. Other types of Loss are not permitted. This grade is also applicable when the lot consists of eggs meeting the requirements set forth in § 56.42.

(c) U.S. Grade A. (1) U.S. Consumer Grade A (at origin) shall consist of eggs which are 85 percent A quality or better. Within the maximum tolerance of 15 percent which may be below A quality, not more than 5 percent may be C quality or Checks in any combination, and not more than 0.30 percent Leakers or Loss (due to meat or blood spots) in any combination. No Dirties or Loss other than as specified are permitted. This grade is also applicable when the lot consists of eggs meeting the requirements set forth in § 56.43.

(2) U.S. Consumer Grade A (destination) shall consist of eggs which are 80 percent A quality or better. Within the maximum tolerance of 20 percent which may be below A quality, not more than 5 percent may be C quality or Checks in any combination, and not more than 0.50 percent Leakers, Dirties, or Loss (due to meat or blood spots) in any combination, except that such Loss may not exceed 0.30 percent. Other types of Loss are not permitted. This grade is also applicable when the lot consists of eggs meeting the requirements set forth in § 56.43.

(d) U.S. Grade B. (1) U.S. Consumer Grade B (at origin) shall consist of eggs which are 85 percent B quality or better. Within the maximum tolerance of 15 percent which may be below B quality, not more than 10 percent may be Checks and not more than 0.30 percent Leakers or Loss (due to meat or blood spots) in any combination. No Dirties or Loss other than as specified are permitted.

(2) U.S. Consumer Grade B (destination) shall consist of eggs which are 80 percent B quality or better. Within the maximum tolerance of 20 percent which may be below B quality, not more than

10 percent may be Checks and not more than 0.50 percent Leakers, Dirties, or Loss (due to meat or blood spots) in any combination, except that such Loss may not exceed 0.30 percent. Other types of Loss are not permitted.

(e) Additional tolerances:

(1) In lots of two or more cases:

(1) For Grade AA-no individual case may exceed 10 percent less AA quality eggs than the minimum permitted for the lot average.

(ii) For Grade A-no individual case may exceed 10 percent less A quality eggs than the minimum permitted for the lot average

(iii) For Grade B-no individual case may exceed 10 percent less B quality eggs than the minimum permitted for the lot average.

(2) In lots of two or more cartons, no individual carton may contain less than eight eggs of the specified quality and no individual carton may contain less than 10 eggs of the specified quality and the next lower quality. The remaining two eggs may consist of a combination of qualities below the next lower quality (i.e., in lots of Grade A, not more than two eggs of the qualities in individual cartons within the sample may be C or Checks).

[32 F.R. 8233, June 8, 1967, as amended at 36 FR 9765, May 28, 1971; 38 FR 26798, Sept. 26, 1973]

§ 56.217 Summary of grades.

The summary of U.S. Consumer Grades for Shell Eggs follows as Table I and Table II of this section:

(a) U.S. Procurement Grade I. (1) U.S. Procurement Grade I (at origin) shall consist of eggs which are 85 percent A quality or better. Within the maximum tolerance of 15 percent which may be below A quality, not more than 5 percent may be C quality or Checks in any combination and not more than 0.30 percent may be Dirties, Leakers, and Loss combined. Loss, other than meat or blood spots, shall not exceed 0.15 percent

(2) U.S. Procurement Grade I (destination) shall consist of eggs which are

80 percent A quality or better. Within the maximum of 20 percent which may be below A quality not more than 5 percent may be C quality or Checks, in any combination and not more than 0.50 percent may be Dirties, Leakers, and Loss combined. Loss, other than meat and blood spots shall not exceed 0.20 percent.

(b) U.S. Procurement Grade II. (1) U.S. Procurement Grade II (at origin) shall consist of eggs which are 65 percent A quality or better. Within the maximum tolerance of 35 percent which may be below A quality, not more than 10 percent may be C quality or Checks in any combination, except that Checks may not exceed 5 percent and not more than 0.30 percent may be Dirties, Leakers, and Loss combined. Loss, other than meat and blood spots shall not exceed 0.15 percent.

(2) U.S. Procurement Grade II (destination) shall consist of eggs which are 60 percent A quality or better. Within the maximum tolerance of 40 percent which may be below A quality, not more than 10 percent may be C quality or Checks, in any combination, except that Checks may not exceed 5 percent and not more than 0.50 percent may be Dirties, Leakers, and Loss combined. Loss, other than meat and blood spots, shall not exceed 0.20 percent.

(c) Individual cases may contain not over 10 percent less A quality eggs than specified for the procurement grade. [32 FR 8233, June 8, 1967, as amended at 38 FR 26799, Sept. 28, 1973]

§ 56.222 Summary of grades.

The summary of the U.S. Procurement Grades for Shell Eggs follows as Table I of this section:

§ 56.223 Weight classes.

UNITED STATES WHOLESALE GRADES AND WEIGHT CLASSES FOR SHELL EGGS

§ 56.223 Weight classes.

(a) "U.S. Specials--% AA Quality” shall consist of eggs of which at least 20 percent are AA Quality; and the actual percentage of AA Quality eggs shall be stated in the grade name. Within the maximum of 80 percent which may be below AA Quality, not more than 7.5 percent may be B Quality, C Quality, Dirties or Checks in any combination and not more than 2.0 percent may be Loss.

(b) "U. S. Extras--% A Quality" shall consist of eggs of which at least 20 percent are not less than A Quality; and the actual total percentage of A Quality and better quality eggs shall be stated in the grade name. Within the maximum of 80 percent which may be below A Qual

ity, not more than 11.7 percent may be C Quality, Dirties, or Checks in any combination, and not more than 3.0 percent may be Loss.

(c) "U. S. Standards --% B Quality" shall consist of eggs of which at least 20 percent are not less than B Quality; and the actual total percentage of B Quality and better quality eggs shall be stated in the grade name. Within the maximum of 80 percent which may be below B Quality not more than 11.7 percent may be Dirties or Checks in any combination, and not more than 4 percent may be Loss.

(d) "U. S. Trades__% C Quality" shall consist of eggs of which at least 83.3 percent are not less than C Quality; and the actual total percentage of C Quality and better quality eggs shall be stated in the grade name. Within the