PHILIPPINE NATIONAL STANDARD PNS/BAFS : 2021 Shell Eggs ...

PHILIPPINE NATIONAL STANDARD PNS/BAFS ___: 2021

Shell Eggs (Chicken and Duck) - Specifications

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1 Scope 1 2 This standard covers shell eggs which are the product of the domesticated chicken 3 and duck that are sold by wholesalers and retailers. This standard does not cover 4

hatching and incubated eggs. 5 6 2 Normative References 7 8 The following documents are referred to in the text in such a way that some or all of 9 their contents constitute the requirements of this document. For dated references, only 10

the edition cited applies. For undated references, the latest edition of the referenced 11 document (including any amendments) applies: 12 13 Bureau of Agriculture and Fisheries Standards (BAFS) – Department of Agriculture 14

(DA). (2017). Code of hygienic practices for eggs (PNS/BAFS 209:2017). 15

http://www.bafs.da.gov.ph/bafs_admin/admin_page/pns_file/PNS%20BAFS%16 20209-2017%20COHP%20Eggs.pdf 17

18 BAFS-DA. (2016). Good Animal Husbandry Practices (GAHP) for chicken (broiler 19

and layer) (PNS/BAFS 184:2016). 20 http://www.bafs.da.gov.ph/bafs_admin/admin_page/pns_file/2021-02-26-21 PNS%20BAFS%20184.2016.%20GAHP%20Chicken%20Broilers%20Layers.22

pdf 23

24 BAFS-DA. (2016). Veterinary drug residues in food: Maximum Residue Limits 25

(MRLs) (PNS/BAFS 48:2016). 26 http://www.bafs.da.gov.ph/bafs_admin/admin_page/pns_file/PNS+BAFS+48.227

016+Veterinary+Drug+Residues+in+Food.MRLs.pdf 28 29 BAFS-DA. (2020). Establishment and application of microbiological criteria related to 30

food (PNS/BAFS 307:2020). 31 http://www.bafs.da.gov.ph/bafs_admin/admin_page/pns_file/PNSBAFS%203032 7-33

2020%20Establisment%20and%20Application%20of%20Microbiological%2034 Criteria%20related%20to%20Food.pdf 35

36 Codex Alimentarius Commission (CAC). (1985). General principles of food hygiene 37

(CAC/RCP 1-1969, Rev. 4-2020). http://www.fao.org/fao-who-38 codexalimentarius/sh-39 proxy/en/?lnk=1&url=https%253A%252F%252Fworkspace.fao.org%252Fsites40

%252Fcodex%252FStandards%252FCXC%2B1-1969%252FCXC_001e.pdf 41 42

Food and Drug Administration (FDA) - Department of Health (DOH). (2014). Revised 43 rules and regulation governing the labeling of pre-package food products” 44 further amending certain provisions of Administrative Order No.88-B series of 45

1984 or the “Rules and regulations governing the labeling of pre-package food 46 products distributed in the Philippines”, and for other purposes (Administrative 47

Order No.2014-0030). https://www.fda.gov.ph/administrative-order-no-2014-48 0030-a/ 49



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3 Terms and Definitions 50 51 For the purpose of this standard, the following definitions shall apply: 52 53

3.1 54 leaker egg 55 leaker 56 egg showing breaks of both the shell and the membrane, resulting in the exposure of 57 its contents 58

59

3.2 60 clean egg 61

free from foreign material and stains or discolorations that are readily visible and free 62 from foul-odor. Eggs with only very small specks, cage marks or stains may be 63 considered clean if such specks, cage marks, or stains are not of sufficient number or 64 intensity or cover less than 10% of the shell surface 65 66 3.3 67 cracked egg 68

egg with a damaged shell, but with an intact membrane 69 70

3.4 71

dirty egg 72

egg with foreign matter on the shell surface such as, manure or soil, including egg yolk 73 74

3.5 75 egg 76 shell egg 77

egg-in-shell other than broken, incubated, or thermally processed eggs that are 78 produced by domesticated chicken and duck and are fit for direct human consumption 79 or for the preparation of egg products. 80

81 3.6 82

egg classification 83 grading 84

grouping of egg into lots having similar characteristics as to color, weight and quality 85 86 3.7 87

egg white 88 albumen 89

refers to both the inner and outer jelly-like substance surrounding the yolk 90 91 3.8 92

fresh egg 93 eggs that have not been washed or cleaned, before or after grading, and that have not 94

been treated for preservation or chilled in premises or plants where the temperature 95 is artificially maintained at < 5°C 96 97 98



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3.10 99

hatching eggs 100 eggs intended for incubation 101 102 3.11 103 producer 104 person or entity engaged in the production of eggs 105

106 3.12 107 retailer 108

any person or entity who markets eggs to consumers 109 110 3.14 111 tray 112

packaging material which maybe in plastic or pulp form usually containing 30 pcs of 113 eggs 114 115 3.15 116

wholesaler 117 individual or entity who sells chicken eggs in commercial quantities 118

119 3.16 120

yolk 121

yellow spheroidal mass of the egg composed of water, protein, and glyceride; 122

contains practically all of the known vitamins except vitamin C 123 124 125

4 Minimum requirements 126 127 In all classes subject to the special provisions for each class and tolerances allowed, 128 the fresh shell egg should meet the following requirements: 129

130 4.1 External requirements: fresh shell eggs should be: 131

a. fresh; 132 b. clean and free from visible cracks; 133 c. practically ovoid in shape, not long, narrow, of flat sided 134 d. soft-shelled; 135 e. free from foul odors; and 136

f. free from visible dirt or mold. 137 138 4.2 Internal requirements: fresh shell eggs should 139

a. not be cloudy; 140 b. yolk should not be attached to the inner shell (for the broken-out egg); and 141

c. yolk should be of normal and consistent color, firm, and surrounded by the thick 142 inner albumen 143

144 4.3 Microbiological requirements: 145 Salmonella spp. should not be found in 25g of sample. 146

147



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4.4 It should not be hatching, incubated or coming from breeder farm1. 148

149 150 5 Classification and grading 151

152 5.1 Chicken 153 154 5.1.1 Chicken eggs should be grouped into two (2) based on the color of the shell. 155

Each group should be described as follows: 156 157

5.1.1.1 Whites - All eggs should be of the standard chalky white tolerating the very 158 light cream tints; 159 160 5.1.1.2 Browns - All eggs should be apparently brown including the dark cream tints 161 and any variation in the shade of brown eggshell; and 162

163 5.1.1.3 Other colors produced naturally such as blue, green, tint, and cream 164 165 5.1.2 Each group of chicken egg should be divided into seven (7) classes based on 166

the weight of each egg in the group as shown in Table 1 for caged chicken and Table 167 2 for free-range, cage-free, and native eggs. 168 169

170

Table 1 – Weight classification of caged chicken (white and brown) eggs 171 172

Weight class Weight range (in grams/egg)

Super Jumbo 75 and above

Jumbo 70-75

Extra Large 65-69.9

Large 60-64.9

Medium 55-59.9

Small 50-54.9

Extra small 45-49.9

Peewee <45

Note: 5% weight loss may occur during transport

173 Table 2 – Weight classification for free-range, cage-free, and native eggs 174

175


Extra Large 60-65

Large 55-59.9

Medium 50-54.9

Small 45-49.9

Extra small <45

Note: assorted eggs should be labeled by the farmers

176 177

178 1 – Hatching and incubated egg is unsafe and unsuitable for human consumption due to unsafe levels of veterinary

drugs residues. Diverting hatching eggs to the food industry and incubated eggs (i.e. eggs which have been withdrawn

from incubators or as industrial eggs) cannot be used as human food



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5.2 Duck 179 180 5.2.1 Duck eggs color are usually white, off-white, grayish white, pale blue, pale green, 181 tint, and cream. 182

183 5.2.2. Each group shall be divided into seven (7) classes based on the weight of each 184 egg in the group as shown in Table 3. 185 186

Table 3 – Weight classification of duck egg 187


Jumbo 76 and above

Extra Large 71-75.9

Large 66-70.9

Medium 61-65.9

Small 56-60.9

Extra small 51-55.9

Pullet 45-50.9

Peewee <45

Note: this is based on market preference 188 5.3 Fresh shell eggs are graded into AA, A and B as shown in Table 4 for chicken and 189

Table 5 for duck. 190

191 Table 4 – Grades of chicken fresh shell eggs 192

AA A B

White Thick and firm Reasonably firm Thinner and wider

Yolk High, round, and free from defects

Same as AA Wider and flatter

Shell Clean and unbroken

Same as AA Unbroken but may be stained

Suggested Use Frying and poaching

Most often sold in stores

For liquid, frozen, and dried egg products

193 194

Table 5 – Grades of duck fresh shell eggs 195 196

AA A B

White The thick egg white is viscous and bulging convex. The thin part is not flattering. Blood spots or meat spots are not found.

The same as AA. The thick egg white is less bulged.

The thick and the thin egg whites are not firm, weak, watery, and flattening. Blood spots and meat spots may be found.



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Yolk Egg yolk is convex located in the middle of the thick egg white. Blood spots or meat spots are not found. Germinal disk on egg yolk is small and opaque white.

Egg yolk is convex. Blood spots or meat spots are not found. Germinal disk on egg yolk is small and opaque white.

Egg yolk is flattering. Blood spots and meat may be found. Germinal disk on egg yolk may be expanded, surrounded with white border, and has doughnut- like shape.

Shell Clean without stain, smooth surface free from rough or ridges

Same as Grade AA

Clean or may have slight stain of which total scattered stains shall not be more than 1/16 of the shell surface and localized stain shall be less than 1/32 of the shell surface and shall not be hard coating stain.

Suggested Use Frying and poaching

For processing For processing

197 198 6 Sampling 199

200

The sampling method to be used should be in accordance with Codex General 201 Guidelines on Sampling (CAC/GL 50-2004). 202 203

204 7 Packing 205 206 7.1 Eggs should be packed in cartons or suitable containers that will avoid causing 207

any external or internal damage to the produce. 208 209 7.2 The packaging material may be standard plastic tray or paper cartons molded to 210 suit the size of the shell eggs. 211 212

7.3 Eggs should be packed either in carton or cases with their small ends facing down. 213 214 215

8 Uniformity 216 217 Eggs in each package should be uniform by grade and size. 218 219



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9 Packaging 220

221 9.1 The packaging should meet the quality grades, hygiene requirements, and should 222 be free of any foreign matter and foul or rotten odor. They should be durable against 223 handling, transporting, and maintaining the quality of eggs. 224 225 9.2 The egg tray or any packaging made from organic materials should be used once. 226

227 9.3 Any packaging materials made from plastic should be cleaned hygienically before 228 use. 229

230 231 10 Marking or Labeling 232 233

The marking or labeling should be in compliance with the Department of Health’s 234 (DOH) Revised Rules and Regulation Governing the Labelling of Pre-package Food 235 Products (DOH Administrative Order No.2014-0030), which are as follows: 236 237

10.1.1 Name of the product or the word “eggs”; 238 10.1.2 Weight classification and grade of the eggs; 239

10.1.3 Name and address of producer, packer and distributor/exporter; 240 10.1.4 The words “Product of the Philippines”; 241

10.1.5 The words “date produced/production date”; 242 10.1.6 The words “best before” or “consume by”; 243

10.1.7 Storage conditions; and 244 10.1.8 Lot identification 245 246

247 11 Hygiene, Storage, and Transport 248

249

11.1 The establishment should comply with the provisions stated in PNS Code of 250 Hygienic Practices for Table Eggs (PNS/BAFS 209:2017). 251 252

11.2 This section should comply with PNS Code of GAHP for Chicken (PNS/BAFS 253

184:2016) and Duck (PNS/BAFS 271:2019), and PNS Free-Range Chicken 254 (PNS/BAFS 262:2018). 255 256

257 12 Tolerances 258

259 Tolerances for each package shall be as follows: 260 261

12.1 Quality tolerances 262 263

12.1.1 For grade AA, the minimum number of grade AA shall be 85%. 264

265 12.1.2 For grade A, the minimum number of grade A shall be 85%. 266 267



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12.1.3 For Grade B, only the eggs conforming to the requirement for eggs of grade B 268

are allowed. 269 270 12.2 Size tolerances 271 272 The package may include the immediate smaller size class so long as it does not 273 exceed more than 5% of the total number of chicken eggs. 274

275 12.3 Defects tolerances 276 277

12.3.1 Crack due to transportation should not exceed 5% of the total number of eggs. 278 279 12.3.2 There should be no dirty eggs. 280 281

12.3.3 There should be no leaker eggs. 282 283 284 13 Contaminants 285

286 Shell eggs shall be free from heavy metals in amounts which may represent a hazard 287

to human health. The products covered by this Standard shall comply with those 288 maximum levels for heavy metals established by the Codex Alimentarius Commission. 289 290

14 Residues of Pesticides and Veterinary Drugs 291

292 Agricultural and veterinary chemicals should not contain banned veterinary drugs and 293 Should not exceed limits established in the latest version of the PNS for Veterinary 294

Drug Residues in Food: Maximum Residue Limits (MRLs) (PNS/BAFS 48:2016) and 295 in the Codex Alimentarius Database for Pesticide Residues in Food and Feeds (CMX 296

2 – 2018). (Please see Annex A for the list of MRLs of Veterinary Drugs and Annex B 297

for the list of banned veterinary drugs). 298 299

300

301

15 Methods of Test 302 303

Shell eggs should be tested for its quality and safety based on the following methods 304

listed in Table 6. 305 306

Table 6 – Methods of test for shell eggs 307

Requirements Methods Principles

External Quality Inspection of the general appearance

Visual inspection

Internal Quality Agricultural Handbook No.75 (Egg Grading Manual), United States Department of Agriculture (USDA), pp 31-32, 34-35 or equivalent methods

Visual inspection and Lighting through the object



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Microbiological Quality Bacteriological Analytical Manual (BAM), US Food and Drug Administration (US FDA), Chapter 5 or equivalent methods

Pour plate

Size Weighing Gravimetry

Heavy Metals AOAC Official Method 2015.01 (Inductively Coupled Plasma–Mass Spectrometry)

Food samples are thoroughly homogenized and then prepared by microwave digestion and the addition of dilute solutions of gold (Au) and lutetium (Lu)

Pesticide residue Inhibitor test Liquid chromatography tests

Veterinary drug residue Inhibitor test and Antibiotic residue test kits

Inhibitor test: Liquid Chromatography Tests Antibiotic residue: rapid qualitative lateral flow assay with indicator

308 309 310

311 312 313

314 315

316

317 318

319

320

321 322 323

324 325

326 327 328

329 330

331

332 333 334 335



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Annex A 336

(Normative) 337 Maximum Residue Limits of Veterinary Drugs in Eggs 338

339

Drugs MRLs (ug/kg)

Chlortetracycline Oxytetracycline Tetracycline

400

Colistin 300

Deltamethrin 30

Erythromycin 50

Flubendazole 400

Neomycin 500

Spectinomycin 2000

Tylosin 300

Reference: (a) DA-BAFS. (2016). Veterinary drug residues in food: Maximum Residue Limits (MRLs) (PNS/BAFS 48:2016) (b) Codex Alimentarius Commission. (2018). Maximum Residue Limits (MRLs) and Risk Management Recommendations (RMRs) for residues of veterinary drugs in foods (CMX 2- 2018)

340

341 342

343 344 345

346 347 348

349

350

351 352

353 354 355

356 357

358 359 360

361 362

363 364



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365

Annex B 366 (Normative) 367

List of banned veterinary drugs in the Philippines 368 369

Drug Administrative Order (AO)

Title

Beta-Agonist

Clenbuterol

Salbutamol

Terbutalin

Pirbuterol

DA AO No. 14, series of 2003

Ban on the Use in Food Animals of Beta-Agonist Drugs Used In Human As Bronchodilators And Tocolytic Agents

Nitrofurans

Furaltadone

Furazolidone

Notrofurazone

DA-DOH AO No. 2, series of 2000

Declaring A Ban/Phase Out of the Use Of Nitrofurans In Food Producing Animals

Carbadox Olaquindox

DA AO No. 60, series of 2000 DOH AO No.4-A, series of 2000

Ban and Withdrawal Of Olaquindox and Carbadox in The Market

Chloramphenicol DA AO No. 60, series of 1990 DOH AO No. 91, series of 1990

Declaring a Ban On The Use Of Chloramphenicol In Food Producing Animals

Source: Bureau of Animal Industry

370 371

372 373

374 375 376

377 378 379

380 381 382 383 384

385 386 387 388

389 390 391

392



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393

Bibliography 394 395

Association of Official Agricultural Chemists (AOAC). (2015). Heavy metals in food 396 (AOAC Official Method 2015.01). https://brooksapplied.com/wp-397 content/uploads/2015/07/AOAC-Method-2015.01.pdf 398

399

Bureau of Agriculture and Fisheries Standards (BAFS) – Department of Agriculture 400 (DA). (2017). Code of hygienic practices for eggs (PNS/BAFS 2019:2017). 401 http://www.bafs.da.gov.ph/bafs_admin/admin_page/pns_file/PNS%20BAFS%402

20209-2017%20COHP%20Eggs.pdf 403 404 BAFS-DA. (2016). Good Animal Husbandry Practices (GAHP) for chicken (broiler 405

and layer) (PNS/BAFS 184:2016). 406

http://www.bafs.da.gov.ph/bafs_admin/admin_page/pns_file/2021-02-26-407 PNS%20BAFS%20184.2016.%20GAHP%20Chicken%20Broilers%20Layers. 408

409 BAFS-DA. (2020). Establishment and application of microbiological criteria related to 410

food (PNS/BAFS 307:2020). 411 http://www.bafs.da.gov.ph/bafs_admin/admin_page/pns_file/PNSBAFS%2030412

7-413 2020%20Establisment%20and%20Application%20of%20Microbiological%20414

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016+Veterinary+Drug+Residues+in+Food.MRLs.pdf 420 421

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(CAC/RCP 1-1969), Rev. 2. http://www.fao.org/fao-who-codexalimentarius/sh-423 proxy/en/?lnk=1&url=https%253A%252F%252Fworkspace.fao.org%252Fsites424

%252Fcodex%252FStandards%252FCXC%2B1-1969%252FCXC_001e.pdf 425

426

Codex Alimentarius Commission. (2018). Maximum residue limits (MRLs) and risk 427 management recommendations (RMRs) for residues of veterinary drugs in 428 foods (CMX 2 – 2018). http://www.fao.org/fao-who-codexalimentarius/codex-429

texts/maximum-residue-limits/en/ 430 431

Codex Alimentarius Commission. Pesticide database, PE 0112 - eggs. 432 http://www.fao.org/fao-who-codexalimentarius/codex-433 texts/dbs/pestres/pesticides/en/ 434

435 Food and Drug Administration (FDA) - Department of Health (DOH). (2014). Revised 436

rules and regulation governing the labeling of pre-package food products 437

further amending certain provisions of Administrative Order No.88-B series of 438 1984 or the “Rules and regulations governing the labeling of pre-packaged 439 food products distributed in the Philippines”, and for other purposes 440



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(Administrative Order No.2014-0030). https://www.fda.gov.ph/administrative-441

order-no-2014-0030-a/ 442 443 Thai Agricultural Standard (TAS). (2012). Duck egg (TAS 6703 – 2012). 444

https://www.acfs.go.th/standard/download/eng/duck_egg_eng.pdf 445 446 TAS. (2010). Hen egg (TAS 6702 – 2010). 447

http://extwprlegs1.fao.org/docs/pdf/tha166331.pdf 448 449

United Nations Economic Commission for Europe (UNECE). (2010). Egg-in-shell. 450

https://unece.org/fileadmin/DAM/trade/agr/standard/eggs/Standards/EGG01_451 EggsInShell_2010E.pdf 452

453 United States Department of Agriculture (USDA), Agricultural Marketing Services 454

(AMS). (2000). Egg grading manual (Agricultural Handbook No. 75). 455 https://naldc.nal.usda.gov/download/CAT11094176/PDF 456

457 USDA – AMS. Livestock, poultry and grain poultry and egg terms. 458

https://www.ams.usda.gov/market-news/livestock-poultry-and-grain-poultry-and-459 egg-terms 460

461

USDA – Food Safety and Inspection Service (FSIS). (2019). Shell eggs from farm to 462

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465

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