Technical Terms

1. TECHNICAL TERMS

2. EGGBELT
• A conveyer system inside poultry houses that carries
eggs away from barns after they are laid to be
cleaned and processed for transport to retail
outlets.
ORGANIC EGGS
• Eggs produced according to national U.S Department of
Agriculture (USDA) organic standards
related to methods, practices and substances used in
producing and handling crops, livestock and
processed agricultural product
• All organic eggs are from free-range hens and must meet
all of the requirements for those, including being
raised outdoors or having access to the outdoors as
weather permits.

3. • A process during which liquid and further
processed eggs are heated to temperatures just
below the coagulation point to destroy
pathogens , which may be beneficial for immune-
compromised individual.
PASTEURIZED EGGS
• The old phrase “ pecking order” comes from the
fact that chickens do peck at one another,
sometimes inflicting considerable injury and
even death.
Pecking Order
Pullets
• A young female chicken less than 1 year old. For egg
layers, a pullet is a young female
Before she reaches sexual maturity and starts laying eggs,
around 17 to 18 weeks.

4. PROCESSING
• Washing to remove contaminants such as manure and
blood
• Removing eggs with abnormal shapes or other defects
• Holding eggs to a concentrated light (candling) to
identify internal defects
• Grading according to characteristics such as quality
and weight
• Packaging to ensure safe shipment and enhanced
product appearance
• Labeling with the Plant Code, as well as Packing and
Sell By dates
• Including other relevant labels, like nutritional
facts, a “keep refrigerated” advisory and the UEP
Certified logo
• Storing in refrigeration prior to transport
• Transporting from the farm at a temperature of 45
degrees Fahrenheit