Orville L. Freeman Office Building and MDA/MDH Laboratory Buildings
The MDA is located in the Orville L.
Return to Meat, Poultry, and Egg Inspe
Category
License Title (formerly Alternate License Title)
Sale of Eggs in Minnesota
Producers selling a product of their own farm or garden are generally excluded from licensing. If you plan to sell eggs to food facilities or to consumers away from the premises of your farm, you are asked to register with the MDA. You must also meet certain requirements described in Minnesota statutes concerning poultry and eggs and Minnesota poultry and eggs rules. Basic compliance with these requirements includes the following:
- Cleaning: The eggs must be cleaned by approved methods.
- Candling and Grading: All eggs must be candled and graded.
- Refrigeration: Eggs must be refrigerated at 45 degrees F or less after grading and be maintained at that temperature during storage.
- Packaging: Containers (cartons, flats, and cases) of eggs must be labeled with the following mandatory information:
- Grade and size of the eggs
- Your name, address, and zip code
- The statement: "Perishable. Keep Refrigerated."
- A pack date in Julian calendar (day of the year)
- A freshness date not to exceed 30 days from the date of pack. The freshness date must also have an explanation such as "exp...," "Best if used by...," or a similar statement.
- The safe handling instructions: "To prevent illness from bacteria: Keep eggs refrigerated, cook eggs until yolks are firm, and cook foods containing eggs thoroughly."
What is required for me to sell my eggs to grocery stores, coop's, restaurants, schools, or other retail facilities?
Producers selling a product of their own farm or garden are generally excluded from licensing. If you plan to sell eggs to food facilities or to consumers away from the premises of your farm, you are asked to register with the MDA. You must also meet certain requirements described in Minnesota statutes concerning poultry and eggs and Minnesota poultry and eggs rules. Basic compliance with these requirements includes the following:
- Cleaning: The eggs must be cleaned by approved methods.
- Candling and Grading: All eggs must be candled and graded.
- Refrigeration: Eggs must be refrigerated at 45 degrees F or less after grading and be maintained at that temperature during storage.
- Packaging: Containers (cartons, flats, and cases) of eggs must be labeled with the following mandatory information:
- Grade and size of the eggs
- Your name, address, and zip code
- The statement: "Perishable. Keep Refrigerated."
- A pack date in Julian calendar (day of the year)
- A freshness date not to exceed 30 days from the date of pack. The freshness date must also have an explanation such as "exp...," "Best if used by...," or a similar statement.
- The safe handling instructions: "To prevent illness from bacteria: Keep eggs refrigerated, cook eggs until yolks are firm, and cook foods containing eggs thoroughly."
