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This document outlines the regulations and procedures for the assessment on egg sales as mandated by the Iowa Code, including collection processes, refund policies, and election information for the
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How to fill out Egg Council Assessment Rules

01
Begin by obtaining the Egg Council Assessment Rules document.
02
Review the introduction for an overview of the purpose and objectives.
03
Fill out your general information at the designated section (name, organization, etc.).
04
Follow the specific guidelines for each section, answering questions in the format provided.
05
Reference any required supporting documents or records as instructed.
06
Review your answers for accuracy and completeness before final submission.
07
If required, sign and date the document at the end.

Who needs Egg Council Assessment Rules?

01
Egg producers and manufacturers who seek to comply with industry standards.
02
Regulatory bodies that oversee egg production practices.
03
Quality assurance teams within food production companies.
04
Auditors assessing compliance with egg industry regulations.
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The program is funded by a mandatory assessment of 10 cents per 30-dozen case of eggs sold. Producers owning 75,000 or fewer laying hens may request an exemption from paying assessments.
Cook eggs until both the yolk and the white are firm. Scrambled eggs should not be runny. Casseroles and other dishes containing eggs should be cooked to 160° F. Use a food thermometer to be sure.
The five largest producers, including Cal-Maine and Rose Acre, control roughly half of the egg market in the United States.
California's Proposition 12 was approved by voters in 2018, requiring all eggs sold in the state to be laid by hens living in cage-free conditions or better by 2022.
Don't keep eggs out of the refrigerator more than 2 hours. Cook dishes containing raw eggs immediately or refrigerate and cook within 24 hours. Cook casseroles and other dishes containing eggs to a safe minimum internal temperature of 160 degrees F.
FDA Egg Safety Rule The Egg Rule requires eggs to be refrigerated on farm within 36 hours of lay. Egg producers have been regulated for decades under various statutes and by several federal, state and local agencies.
Raw eggs must be received in refrigerated equipment that maintains an ambient air temperature of 7°C (45°F) or less. Raw shell eggs that have not been specifically treated to destroy all viable Salmonella must be refrigerated at an ambient air temperature of 7°C (45°F) or below while stored and displayed.

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The Egg Council Assessment Rules are regulations established to govern the collection and distribution of assessments on egg production to support the activities of the egg industry, including research, marketing, and promotional programs.
All producers of eggs, including those involved in commercial egg farming and related businesses, are required to file under the Egg Council Assessment Rules.
To fill out the Egg Council Assessment Rules, producers must complete the designated forms provided by the Egg Council, accurately reporting their egg production data and applicable assessments due.
The purpose of the Egg Council Assessment Rules is to ensure that funds are collected to support the egg industry through initiatives such as research, education, and marketing programs, ultimately benefiting the producers.
Producers must report information such as the number of eggs produced, the total sales of eggs, and any other relevant data as specified in the assessment guidelines provided by the Egg Council.
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