Condition inspection is an inspection to detect deteriorative conditions in shell
eggs and to ensure that the packaging and packing are in such condition as to protect
the product during storage and distribution.
a. Inspect the Conveyance, if Applicable. See Lesson 5 of Subcourse
MD0694 for further information about the inspection of conveyances.
In a Class 5 or 6 inspection, inspection of a conveyance is required.
In a Class 7 inspection, an inspection of a conveyance may be
b. Inspect the Storage Area, if Applicable. See Subcourse MD0717 for
further information about proper and improper sanitary procedures in food storage
In a Class 9 inspection, an inspection of the storage area is necessary.
In a Class 7 inspection, an inspection of a storage area may be
c. Evaluate the Adequacy of Packaging and Packing. The packaging and
packing must be inspected to ensure that it will adequately protect the shell eggs during
further storage and distribution. The shipping containers will be free of tears, rips, cuts,
crushing, and/or damage from water.
d. Determine the Age of the Shell Eggs. See Lesson 6 of Subcourse
MD0694, Basic Food Inspection Procedures, for further information about the age of a
e. Verify the Temperature of the Product. See Lesson 4 of Subcourse
MD0694 for further information about the measurement of product temperature.
f. Prepare Candling Room and Assemble Egg Inspection Equipment. See
Lesson 1 of this subcourse.
g. Classify Shell Eggs. See Lesson 3 of this subcourse. During the candling
and classifying process in surveillance inspections, primary emphasis must be placed
on Loss eggs (such as mold growth, stuck yolks). Secondary importance is placed on
the determination of grade. Immediately upon opening the case, it is of utmost
importance that the inspector note any musty odor coming from the case and packing