§ 351 — Definitions; fresh eggs

(a) For the purposes of this chapter, the following definitions shall be in effect:
(1) “Candling” means that process by that the apparent condition of the egg is determined by holding and twirling the egg before a bright light. Any type or make of candling light may be used that enables the grader to make consistently accurate determination of the quality of shell eggs.
(2) “Individual shell eggs” means those eggs that are a product of the domesticated chicken hen and that are in the shell.
(3) “Person” means any individual, firm, partnership, company, or corporation.
(4) “Shell protected eggs” means eggs that have a protective covering applied to the surface of the egg. Any product used to provide the protective covering shall conform to the regulations of the U.S. Food and Drug Administration.
(b) An egg shall be deemed to be “fresh” that meets the requirements of the United States or Vermont grade A as determined by the U.S. Department of Agriculture or the Secretary of Agriculture, Food and Markets pursuant to the provisions of chapter 21 of this title. The final determination as to eggs meeting these requirements shall be made by candling. (Amended 1973, No. 149 (Adj. Sess.), § 1; 2003, No. 42, § 2, eff. May 27, 2003.)