b. Inspect Packaging, Packing, and Marking. Check to be sure that the
product received is the same as that specified in the inspection data packet.
(1) Inspect the packaging, packing, and marking. Compare them with the
packaging, packing, and marking requirements.
(2) Determine if an inspection was performed by the USDA. If inspection
was done by the USDA, the containers will be stamped by the USDA. Case markings
will indicate egg size and may give condition (1 or 2).
(3) Unless otherwise specified, eggs must be packed in new corrugated or
solid fiberboard, commercial, 15-dozen or 30-dozen egg cases. The tops of fiberboard
cases must be effectively sealed with adhesive, staples, or sealing strips. Alternatively,
when specified, the eggs may be packed in good used cases and packing materials or a
combination of new and good used materials. Eggs packaged in cartons must be
packed in the container specified, except that interior packing may not be specified.
(4) Next, check the packaging. Egg trays must be new and made from
materials that do not impart odors or flavor to the egg. If cartons are specified, they
must be new.
(5) For consumer grade shell eggs, the date of pack will be printed on each
carton. Julian date or "in the clear" form will be acceptable.
c. Inspect Product. Look at the container and product and determine whether
the eggs are Condition 1 or 2 and whether the eggs are consumer or wholesale grade.
In order to help determine whether Condition 2 eggs are being received, you (the
inspector) may feel the eggs for evidence of oil.
Section IV. CONDITION INSPECTION
2-12. CONDITION INSPECTION
For condition inspection, you will inspect the eggs to determine that they are in
the condition required by the contract, that the product is at the required temperature,
and that the packaging (unit container) and packing (shipping container) are in such
condition as to protect the product during storage and distribution. Using the sample
cases selected for determining identity, you must:
a. Inspect Conveyance. Inspect the conveyance in which the shipment arrived
by using procedures learned in Subcourse MD0694, Basic Food Inspection Procedures,