By Francine Bradley and Anne King UC Davis
Many factors affect egg quality. As a hen ages, the shells thin. Genetics, feed quality, medications and environment (light, temperature, etc.) play a role in egg quality.
Author: Beyer, R. Scott
U.S. Department of Agriculture Food Safety and Inspection Service (FSIS) Excellent information. For Further Information Contact: FSIS Food Safety Education and Communications Staff Meat and Poultry Hotline 1-800-535-4555
PDF of good publication from U of WI
A guide to home processing poultry
Author(s): Beyer, Scott R
Individuals may raise and process poultry broilers using simple equipment, and achieve results with no more food safety risk than broilers purchased at the supermarket.
To insure egg quality in small flocks, egg producers must learn to properly handle the eggs they produce. This article will discuss how you can insure that your eggs will be of the highest quality and safe for consumption. By: Phillip J. Clauer, Poultry Extension Specialist, VA. Tech.
This publication covers small-scale processing, both on-farm and in small plants. A growing number of small producers are raising poultry outdoors on pasture, processing the birds on-farm or in regional processing facilities, and selling the meat directly to customers at the farm or at a farmers' market. Access to processing is a critical issue for small producers. This publication covers each step of processing poultry, and offers examples of mobile processing units.
The voluntary USDA shell egg grading program operates under these standards, grades, and weight classes and the shell egg grading regulations. The voluntary program provides for interested parties a national grading service based on official U.S. standards, grades, and weight classes for shell eggs.