Egg Grading, Distribution, Sales and Processing in Ontario
Egg grading has been an established practice in Canada since the 1940s. The purpose of egg grading is to maximize the quality and safety of chicken eggs sold to consumers.
At the grading station, eggs are washed and go through the candling process, where a light makes visible interior defects and cracks in the shell that may not otherwise be seen with the naked eye. Eggs that are cracked, dirty, or leaking have a higher risk of Salmonella contamination and are prevented from entering the table egg market.
Federal and provincial regulations regarding egg grading, distribution, sales and processing are in place to protect consumers.
Regulatory Requirement for Eggs in Ontario
Regulation 171/10 - Eggs and Processed Egg under the Food Safety and Quality Act, 2001 regulates the sale, distribution, offering for sale, shipping, transportation and advertising of eggs and processed egg in Ontario.
The following summarizes the requirements:
Requirements under other legislation
Requirements for egg grading and processing stations
All egg grading and processing stations are federally registered and inspected. Requirements with respect to these facilities are outlined in the federal Egg Regulations and Processed Egg Regulations under the Canada Agricultural Products Act, including requirements for:
Record-keeping requirements for egg grading stations
Grading station operators are required to maintain records regarding the number of eggs from each producer's lot and the grade of those eggs through a Grading Summary. These requirements are outlined in the Egg Farmers of Ontario General Regulations.
Grading requirements for retail sales
The Food Premises Regulation (Ontario Regulation 562) under the Health Protection and Promotion Act, administered by the local health authorities, requires that all eggs at retail be graded. This includes farmers' markets and other retail outlets.
For full details on these regulations, please refer to:
For more information:
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