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29.23
Statute ID:
14032
Eggs - Grading and temperature requirements
In Effect
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Text
Details are only available for Penalty and Charging Statutes.
Statute Number:
29.23
Enactment Date:
Jan 1, 1859
Effective Date:
Aug 1, 1957
Expiration Date:
Repealed?:
No
Summary Text:
Eggs - Grading and temperature requirements
Statute ID:
14032
Created:
Mar 9, 2012 by mnjis.legal.analyst@state.mn.us
Updated:
Mar 9, 2012 by mnjis.legal.analyst@state.mn.us
Last Update Action:
Added
Legal Analyst Comment:
Enacted 1957 c 819 s 3; Added per Stearns County Request
Summary Text:
Eggs - Grading and temperature requirements
Link to MN Statute Text:
https://www.revisor.leg.state.mn.us/stats/29/23.html
Legislative Session:
1957 - Regular
Session Law Text?:
No
Statute text last updated on:
Mar 9, 2012
Subd. 3. Eggs must be held at a temperature not to exceed 45 degrees Fahrenheit (7 degrees Celsius) after being received by the egg handler except for cleaning, sanitizing, grading, and further processing when they must immediately be placed under refrigeration that is maintained at 45 degrees Fahrenheit (7 degrees Celsius) or below. Eggs offered for sale by a retail food handler must be held at a temperature not to exceed 41 degrees Fahrenheit (7 degrees Celsius). Equipment in use prior to August 1, 1991, is not subject to this requirement. Shell eggs that have been frozen must not be offered for sale except as approved by the commissioner.
