What are the steps of egg grading in Brazil?

What are the mandatory steps of egg grading?

RIISPOA lists four procedures that egg establishments must carry out (RIISPOA, art. 223). They apply both to a poultry farm and to an egg processing unit, since both definitions include candling and grading (RIISPOA, art. 20, § 1º and § 3º).

The table summarises each step and the provision it rests on.

What does the general shell inspection check?

The first step checks that the shell is clean and intact. For Class A, the shell must be of normal shape, smooth, clean and intact (RIISPOA, art. 225, I). So a cracked or dirty egg is already outside Class A, even if the inside looks perfect.

Where each case goes depends on the state of the shell and the membrane. The guide to cracked eggs explains the difference between a check and a leaker.

Why is candling mandatory, and what does it check?

Candling is mandatory: RIISPOA includes it among the procedures for egg establishments (art. 223, II) and requires facilities and equipment for it (art. 45). It is the examination that looks at the inside of the egg, with light passing through the shell.

The internal requirements of Class A are checked at this step: the air cell must be no higher than 6 mm and stationary, and the yolk must show only as a shadow (RIISPOA, art. 225, II and III).

A surface camera does not do this examination. Vigiovo, for example, measures dirt and visible cracks on the shell, but does not see the air cell, the yolk or hairline cracks. The full comparison is in candling vs computer vision. Electronic candling equipment has its own rule, covered in electronic candling.

How are eggs divided into Class A and Class B?

Class A covers the eggs that meet every characteristic in art. 225: normal, smooth, clean and intact shell; air cell no higher than 6 mm and stationary; yolk visible at candling only as a shadow; clear, translucent white without spots; and a germ with imperceptible development (RIISPOA, art. 225).

Class B covers harmless eggs that do not fall into Class A, eggs with small and few blood spots in the white and yolk, and eggs from breeding establishments that were not incubated (RIISPOA, art. 226, I to III). They are destined exclusively for industrial processing (art. 226, sole paragraph).

Weight grading must follow RTIQ (RIISPOA, art. 224, sole paragraph). The criteria for each class are in the guides on Class A and Class B.

Where do cracked, dirty or broken eggs go?

A clean cracked egg whose shell membrane is intact must go to industrial processing as quickly as possible (RIISPOA, art. 227). A dirty cracked egg may not be used or washed to make egg products (art. 228).

An egg whose shell and membranes are broken is unfit for human consumption (RIISPOA, art. 500, VII), and so is an egg with a broken and dirty shell (art. 500, VI).

To turn these steps into verification items, use the egg grading line audit checklist.

Frequently asked questions

What are the mandatory steps of egg grading in Brazil?

RIISPOA, art. 223, lists four procedures: general inspection of shell cleanliness and integrity, candling, grading into Class A and Class B, and checking hygiene conditions and packaging integrity. Weight grading must follow RTIQ, under art. 224.

Is candling mandatory in Brazil?

Yes. RIISPOA includes candling among the procedures egg establishments must carry out (art. 223, II) and requires facilities and equipment for it (art. 45). A surface camera does not replace candling, because it cannot see the air cell or the yolk.

What does Class A require?

A normal, smooth, clean and intact shell; an air cell no higher than 6 mm and stationary; a yolk visible at candling only as a shadow; a clear, translucent white; and a germ with imperceptible development (RIISPOA, art. 225). A cracked egg does not meet the first requirement.

Sources

1. Decreto nº 9.013/2017 (RIISPOA), Presidência da República (Brasil)