Shell Eggs MD0713

DEVELOPMENT 2 ADMINISTRATION 2 TABLE OF CONTENTS 3 INTRODUCTION 5 LESSON 1 7 Section I. FORMATION OF THE EGG 8 1-1. INTRODUCTION 8 1-2. REPRODUCTIVE SYSTEM 8 1-3. PHYSICAL STRUCTURE OF THE EGG 11 1-4. FORMATION OF THE YOLK 12 1-5. FORMATION OF THE WHITE 12 1-6. FORMATION OF THE SHELL MEMBRANES 14 1-7. FORMATION OF THE SHELL 14 1-8. COMPOSITION OF THE EGG 15 1-9. ABNORMALITIES IN EGGS 16 Section II. PREPARING A CANDLING ROOM AND ASSEMBLING EGG INSPECTION EQUIPMENT 16 1-10. GENERAL 16 1-11. EQUIPMENT FOR EGG INSPECTION 17 1-12. EGG INSPECTION ROOM OR BOOTH 19 1-13. EGG CANDLER 20 1-14. INDIVIDUAL EGG SCALE 22 1-15. ARRANGEMENT OF EQUIPMENT 25 EXERCISES 28 SOLUTIONS 32 LESSON 2 33 Section I. INTRODUCTION 34 2-1. GENERAL 34 2-2. INSPECTION DATA PACKET 34 2-3. INSPECTION RESPONSIBILITY 34 2-4. BASIS OF GRADES 35 Section II. SAMPLING DATA 36 2-5. DETERMINING LOT SIZE 36 2-6. DETERMINING SAMPLE SIZE 38 2-7. SELECTING SAMPLE CASES/SHIPPING CONTAINERS 40 Section III. IDENTITY INSPECTION 41 2-8. IDENTITY 41 2-9. UNITED STATES DEPARTMENT OF AGRICULTURE GRADING CERTIFICATE AND OFFICIAL GRADEMARK 41 2-10. IDENTITY REQUIREMENTS 43 2-11. IDENTITY INSPECTION 43 Section IV. CONDITION INSPECTION 44 2-12. CONDITION INSPECTION 44 2-13. WEIGHT CLASSES FOR SHELL EGGS 46 2-14. SELECTING SAMPLES FOR DETERMINING NET WEIGHT 47 2-15. DETERMINING ACTUAL NET WEIGHT OF A CASE OF SHELL EGGS 48 2-16. CLASSIFYING SHELL EGGS 52 2-17. PREPARING REPORT OF INSPECTION OF SHELL EGGS 52 EXERCISES 53 SOLUTIONS 58 LESSON 3 60 Section I. QUALITY FACTORS FOR GRADING/CLASSIFYING 61 3-1. GENERAL 61 3-2. QUALITY STANDARDS 61 3-3. GENERAL QUALITY FACTORS 62 3-4. CLASSIFICATION OF EXTERIOR QUALITY 62 3-5. SHELL SHAPE AND TEXTURE 63 3-6. SOUNDNESS OF SHELL 63 3-7. SHELL CLEANLINESS 65 3-8. CLASSIFICATION OF SHELL CLEANLINESS 66 3-9. SHELL COLOR 68 3-10. CLASSIFICATION OF INTERIOR QUALITY 69 3-11. HAND CANDLING TECHNIQUE 69 3-12. THE FACTOR OF JUDGMENT 71 3-13. AIR CELL 72 3-14. AIR CELL GAUGE 73 3-15. THE YOLK 73 3-16. THE WHITE 77 3-17. YOLK AND WHITE 80 3-18. BROKEN-OUT APPEARANCE (SETTING THE SIGHTS) 80 3-19. LOSS EGGS 81 Section II. STANDARDS FOR QUALITY 84 3-20. GENERAL 84 3-21. CANDLED APPEARANCE 85 3-22. UNITED STATES. CONSUMER GRADES FOR SHELL EGGS 87 3-23. UNITED STATES WEIGHT CLASSES FOR CONSUMER GRADES 90 3-24. UNITED STATES WEIGHT CLASSES FOR WHOLESALE GRADES 90 EXERCISES 91 SOLUTIONS 107 LESSON 4 112 Section I. ADDITIONAL INSPECTION PROCEDURES 113 4-1. SELECTING A SAMPLING PATTERN 113 4-2. EXAMINING THE EGGS 115 4-3. REPORTING REJECTIONS 118 4-4. CONTRACTOR OPTIONS 119 Section II. THE DD FORM 1237, REPORT OF INSPECTION OF SHELL EGGS 119 4-5. INTRODUCTION 119 4-6. PREPARATION OF THE REVERSE SIDE OF THE DD FORM 1237 119 4-7. PREPARATION OF THE FRONT SIDE OF THE DD FORM 1237 123 EXERCISES 128 SOLUTIONS 136 LESSON 5 138 SURVEILLANCE INSPECTION OF SHELL EGGS 139 5-1. INSPECTION RESPONSIBILITY 139 5-2. STORAGE 139 5-3. TREATING EGGS 140 5-4. SELECTING SAMPLES 141 5-5. IDENTITY INSPECTION 141 5-6. CONDITION INSPECTION 142 5-7. REPORTING DEFICIENCIES 143 5-8. DETERMINING DISPOSITION OF SAMPLES 143 EXERCISES 144 SOLUTIONS 146