f. Count. Add all eggs in the tally trays to determine the amount of A Quality, B
Quality, B* Quality, Dirty, Check, Leaker, Loss, Underweight, and missing eggs. For
example, eggs graded A or better are normally in a separate tallying tray, so the
inspector counts them and records the number of eggs. Sometimes a separate tray is
not used for A Quality eggs. The inspector returns them directly to the case as they are
candled. In this case, add all eggs graded Quality B and lower through Loss and
subtract the total from 100.
g. Determine Type of Loss. After all eggs of the 100-egg sample have been
classified, the eggs in the Loss column of the egg tallying tray are broken out into the
breakout plate, one at a time. Each Loss is then classified as frozen, cooked, moldy,
stuck yolk, black rot, white rot, yellow rot, sour rot, green white, mixed rot, bloody white,
blood ring, Loss, Large Spots and Loss, Other. See paragraph 3-19 for additional
h. Fill Sample Cases. When eggs are destroyed during candling, replacement
eggs should be used so that every case is filled. If enough replacement eggs are not
available, each sample case, with the exception of the last one, should be filled. All
vacancies should be in the top tray of the last sample case, with a note stating the
number of eggs the case is short and the reason for the shortage.
i. Utilize and Complete DD Form 1237. Perform the inspection and list the
results on DD Form 1237, Report of Inspection of Shell Eggs. Compare the information
that you have entered on the reverse side of the DD Form 1237 with the basic
requirements in the USDA "Regulations Governing the Grading of Shell Eggs and
United States Standards, Grades, and Weight Classes for Shell Eggs." If the basic
requirements are not met provisionally, reject the lot and contact responsible authorities.
When the veterinary food inspection specialist contacts the responsible
authorities to report rejection, he should use the information that has been recorded on
the front side of the DD Form 1237. The following information must be furnished:
a. Contract number.
b. Name of contractor.
c. Point of origin, if other than address of contractor.
d. Destination (location where eggs were inspected).
e. Quantity and grade or weight class of eggs.
f. Information from block 17 on the front side of the DD Form 1237.