Philippine National Standard: PNS/BAFPS 35:2005 ICS 67 .120 .20

PHILIPPINE NATIONAL
STANDARD PNS/BAFPS 35:2005

ICS 67.120.20
Table egg – Specifications
BUREAU OF PRODUCT STANDARDS

PHILIPPINE NATIONAL STANDARD PNS/BAFPS 35:2005
Foreword
The development of Philippine National Standard (PNS) for Table Eggs was initially
undertaken by the Bureau of Agriculture Fisheries Product Standards (BAFPS) of the
Department of Agriculture in consequence to apparent increase in demand of an orderly
marketing of Philippine Table Eggs. This is in line with the continuous commitment of the
bureau to formulate and enforce standards of quality that will ensure human health and
safety and efficiency in the consumer consumption, marketing, and trade of agricultural
and fisheries products, both for export and import.
In collaboration with the members of the technical committee, Department of Agriculture

Livestock Development Council (DA-LDC), Bureau of Animal Industry – National Swine
and Poultry Research and Development Center (BAI – NSPRDC), Central Luzon Egg
Producers Association (CLEPA), National Federation of Egg Producers in the Philippines
(NFEPP), Egg Board, and other table egg producers in the various parts of the country, the
Department of Agriculture - Bureau of Agriculture Fisheries Product Standards (DA –
BAFPS) convened series of technical reviews and public consultations on the draft
Standard for Table Eggs.
BAFPS deemed necessary to adopt a standard providing common understanding on the

essential quality factors, classification, grading, labeling, packing, sampling, and hygienic
handling of table eggs.
PHILIPPINE NATIONAL STANDARD PNS/BAFPS 35: 2005
Table egg – Specifications
1 Scope
This standard covers table eggs which are the product of the domesticated chicken and
which are sold by wholesalers, retailers, supermarkets, groceries, and/or for export. This
standard does not cover hatching eggs, both brown and white.
2 References
The titles of the standards publications and other references of this standard are listed on
the inside back cover.
3 Definitions
For the purpose of this standard, the following definitions shall apply:
3.1
General definitions
3.1.1
clean
an egg that is free from foreign material and stains or discolorations that are readily
visible. Eggs with only very small specks, cage marks or stains may be considered clean if
such specks, cage marks, or stains are not of sufficient number or intensity or cover less
than 10% of the shell surface
3.1.2
crates/case or box
a quantity of 12 trays
3.1.3
egg
the oval or spherical body made of thin but rigid calcareous shell laid by birds, which
contains a ball of yellowish food material, the yolk and the white
3.1.4
egg grading
the grouping of egg into lots having similar characteristics as to color, weight and quality
3.1.5
egg white or albumen
the jelly-like substance surrounding the yolk in the egg of a bird
3.1.6
fresh
an egg is considered fresh when the egg yolk is still intact and the white is still firm
PNS/BAFPS 35:2005
3.1.7
good egg
an egg whose shell is unbroken
3.1.8
producer
a person engaged in the production of eggs
3.1.9
retailer
any person who markets eggs to ultimate consumers
3.1.10
tray
containing to 30 pieces of eggs
3.1.11
wholesaler
an individual or organization who sells chicken eggs in commercial quantities
3.1.12
yolk
the yellowish spheroidal mass of food material surr ounded by the white in the egg of a
bird
4 Minimum requirements
In all classes subject to the special provisions for each class and tolerances allowed, the
table egg must meet the following requirements:
4.1 It must be fresh;
4.2 It must be clean, and free from visible cracks;
4.3 It must be practically normal in shape; and
4.4 It must be free from foreign odors.
5 Classification and grading
5.1 Chicken eggs shall be grouped into two (2) based on the color of the shell. Each
group shall be described as follows:
5.1.1 Whites – All eggs must be of the standard chalky white tolerating the very light
cream tints.
5.1.2 Browns – All eggs must be apparently brown including the dark cream tints and
any variation in the shade of brown eggshell.
2
PNS/BAFPS 35:2005
5.2 Each group shall be divided into seven (7) classes based on the weight of each egg
in the group.
Weight class Weight range

(in grams/egg)
Jumbo 70 and above

Extra Large 65-70
Large 60-65
Medium 55-60
Small 50-55
Pullets 45-50
Pewee 40-45
No weight <40
6 Sampling
Sampling method to be used for ascertaining conformance to the requirements of this

specification shall be based on the accepted statistical sampling scheme as agreed upon
between the certifying agency and the producer or wholesaler and/or exporter.
7 Packing
7.1 Chicken eggs must be packed in cartons or suitable containers that will avoid
causing any external or internal damage to the produce.
7.2 Chicken eggs shall be packed either in carton or cases with their small ends facing
down.
7.2.1 Carton/Plastic – The packa ging material shall be new, standard plastic tray or
paper cartons molded to suit the size of grade, each holding 6, 12 or 30 eggs.
7.2.2 Cases – Chicken eggs consisting of thirty dozens or more packed in wooden or
fiberboard boxes.
8 Marking or Labeling
8.1 Each container shall be legibly labeled on the same side with the following
information:
8.1.1 Name of the product or the word “eggs”;

8.1.2 Weight of the eggs;
8.1.3 Name of producer, packer and distributor/exporter;
8.1.4 The words “ Product of the Philippines”; and
8.1.5 The words “Laid on”.
3
PNS/BAFPS 35:2005
9 Hygiene
9.1 It is recommended that the produce covered by the provisions of this standard be
prepared and handled in accordance with appropriate sections of the Recommended
International Code of Practice – General Principles of Food Hygie ne (CAC/RCP 1-1969,
Rev. 2 – 1985), and other relevant Codex texts such as Codes of Hygienic Practice and
Codes of Practice.
9.2 The produce shall comply with microbial criteria established in accordance with
the Principles for the Establishment and Application of Microbiological Criteria for Foods
(CAC/GL 21–1997)
4
References PNS/BAFPS 35:2005
The following referenced documents are indispensable for the application of this
document. For dated references, only the edition cited applies. For undated references, the
latest edition of the references document (including any amendments) applies.
Food Post-Harvest Manual – Poultry and Eggs, National Food Authority (NFA), March
1981
USDA Egg Grading Manual.
BPS
BUREAU OF PRODUCT STANDARDS
your partner in quality
The use of the PS Certification Mark is governed by the provisions of Department Administrative Order
No. 01 series of 1997 – Revised Rules and Regulations Concerning the Philippine Standard (PS) Quality
and / or Safety Certification Mark Scheme by the Bureau of Product Standards. This mark on a
product/container is an assurance by the manufacturer/producer that the product conforms with the
requirements of a Philippine standard. Details of conditions under which a license to use the PS
CERTIFIED Certification Mark may be granted can be obtained from the Bureau of Product Standards, Department CERTIFIED
Product Safety
Product Quality of Trade and Industry, 361 Sen. Gil J. Puyat Avenue, Makati City.
Department of Agriculture
Bureau of Agriculture and Fisheries Product Standards
Technical Committee on Table Egg
Chair Co-Chair
1 D ir. Gilberto F. Layese 2 Mr. Gregorio San Diego

Bureau of Agriculture and Fisheries NFEPP/Egg Board
Product Standards
Members
3 Mr. Joey Lacson 5 Dr. Flomella Caguicla

Central Luzon Egg Producers Association BAI-NSPRDC
4 Mr. Mario Mueco 6 Mr. Arthur Baron

Mr. Felipe Reolalos Jr. Mr. Tux Siddayao
DA-LDC Egg Board
Secretariat
7 Ms. Erinn Ann S. Pengson

Ms. Lara G. Vivas
Ms. Grace S. Rivere
Israel Q. Dela Cruz
Technical Assistants
Bureau of Agriculture and Fisheries Product Standards

Philippine National Standard: PNS/BAFPS 35:2005 ICS 67 .120 .20

Uploaded by

Copyright:

Available Formats

Philippine National Standard: PNS/BAFPS 35:2005 ICS 67 .120 .20

Uploaded by

Document Information

Original Description:

Original Title

Copyright

Available Formats

Share this document

Share or Embed Document

Sharing Options

Did you find this document useful?

Is this content inappropriate?

Copyright:

Available Formats

Philippine National Standard: PNS/BAFPS 35:2005 ICS 67 .120 .20

Uploaded by

Copyright:

Available Formats

PHILIPPINE NATIONAL

STANDARD PNS/BAFPS 35:2005

Table egg – Specifications

BUREAU OF PRODUCT STANDARDS

In collaboration with the members of the technical committee, Department of Agriculture

BAFPS deemed necessary to adopt a standard providing common understanding on the

4.1 It must be fresh;

4.2 It must be clean, and free from visible cracks;

4.3 It must be practically normal in shape; and

4.4 It must be free from foreign odors.

5 Classification and grading

Weight class Weight range

Jumbo 70 and above

Sampling method to be used for ascertaining conformance to the requirements of this

8.1.1 Name of the product or the word “eggs”;

USDA Egg Grading Manual.

Technical Committee on Table Egg

1 D ir. Gilberto F. Layese 2 Mr. Gregorio San Diego

3 Mr. Joey Lacson 5 Dr. Flomella Caguicla

4 Mr. Mario Mueco 6 Mr. Arthur Baron

7 Ms. Erinn Ann S. Pengson

You might also like