The Egg Program licenses Egg Dealers annually. Dealers are inspected for compliance with state food safety regulations and educated in the proper care and handling of eggs.
The inspection ensures that the eggs you purchase are wholesome, fresh, and properly labeled.
Julie Mizak, Program Administrator
Quick Links
Forms & Downloads
According to the Colorado Egg Act (C.R.S. 35-21-104) "Every person selling poultry eggs within this state shall obtain a dealer's license for each place where such business is conducted."
Please note that any person who produces and sells less than 40 cases per week is exempted from licensing with the State of Colorado.
1. Download, complete, and print the Egg Dealer License Application.
- Recent changes to the Colorado Egg Act require the Colorado Department of Agriculture to regulate the sale of other avian species eggs such as duck, turkey, quail, and guinea hens in addition to chicken shell eggs. Producers of other avian species eggs must comply with current egg regulations such as licensing, storage/transport, temperatures, cleaning/sanitizing eggs, and using egg cartons that are labeled in accordance with the rules. Eggs from other avian species are not required to be graded or sized.
- If you are a small-flock egg producer with fewer than 3000 birds, mark the box for Class I and answer the questions on the second page of the application.
- If this is the first time the business is applying for an Egg Dealer License, mark the box for Class II.
- The Dealer license classes are based upon the average number of cases of eggs sold per week during the previous 12 months. One case of eggs contains 30 dozen.
- License periods run from January 1 to December 31 each year and the license must be renewed annually. The license fee cannot be prorated for partial years.
2. Mark the box that accurately describes your firm's egg sales history and note the fee due for that license class.
3. Return your completed application with a check for the appropriate fee to our mailing address:
Colorado Department of Agriculture
Inspection & Consumer Services Division \ Eggs Program
305 Interlocken Parkway
Broomfield, CO 80021
Related Links
- Everything you would want to know about eggs from recipes, nutrition information, and preparation to food-borne illnesses to be aware of.
- An egg producers cooperative.
- The USDA Poultry program offers marketing information.
Laws and Regulations
Colorado Revised Statutes are made available for public use by the Committee on Legal Services of the Colorado General Assembly through a contractual arrangement with the LexisNexis Group. Any person wishing to reprint and distribute all or a substantial part of the statutes in either printed or electronic format must obtain prior permission from the Committee on Legal Services; permission is not required to reprint fewer than 200 sections of C.R.S. (please see ยง2-5-118, C.R.S.).
The Lexis Nexis website is the only official source of the Colorado Revised Statutes.
Instructions on using Lexis Nexis
Title 35, Article 21: Eggs Law, Sections 35-21-101 to 35-21-108
FAQs
- Q: What do the different egg grades mean?
A:
Grade AA
The shell must be clean, unbroken, and normal. The air cell must not exceed 1/8 inch in depth and be regular. The white must be clear and firm so that the yolk outline is only slightly defined when the egg is twirled before the candling light. The yolk must be free from apparent defects.
Grade A
The shell must be clean, unbroken, and practically normal. The air cell must not exceed 3/16 inch in depth and must be practically regular. The white must be clear and at least reasonably firm so that the yolk outline is only fairly well defined when the egg is twirled before the candling light. The yolk must be practically free from apparent defects.
Grade B
The shell must be unbroken but may be slightly abnormal and may show slight stains but no adhering dirt; provided that the stains do not appreciably detract from the appearance of the egg. When the stain is localized, approximately 1/32 of the shell surface may be slightly stained, and when the slightly stained areas are scattered approximately 1/16 of the shell surface may be slightly stained. The air cell must not exceed 3/8 inch in depth, may show unlimited movement, and may be free or bubbly.
The white must be clear and may be slightly weak so that the yolk outline is well-defined when the egg is twirled before the candling light. The yolk may appear slightly enlarged or slightly flattened and may show other definite, but not serious, defects.
- Q: What are the regulations governing poultry processing?
A: Click the here to view a PDF outlining the state licensing requirements for poultry processing.
- Q: What sizes do eggs come in?
A: Egg sizes are Jumbo, Extra Large, Large, Medium, Small, and Peewee. Medium, Large, and Extra Large are the most common eggs.
- Q: How is the sizing determined?
A: Sizes are classified according to minimum net weight expressed in ounces per dozen.
EGG SIZE OZ. PER DOZEN LBS - MIN NET WT PER 30 DOZEN Jumbo 30 OZ 56 LBS Extra-Large 27 OZ 50 1/2 LBS Large 24 OZ 45 LBS Medium 21 OZ 39 1/2 LBS Small 18 OZ 34 LBS Peewee 15 OZ 28 LBS * Enough larger eggs must be present to ensure the minimum net weight per dozen.
- Q: How do I read the carton expiration date?
A: Egg cartons from USDA-inspected plants must display a Julian date - the date the eggs were packed. Though not required, they may also carry an expiration date beyond which the eggs should not be sold. In USDA-inspected plants, this date can not exceed 30 days after the pack date. It may be less through the choice of the packer or quantity purchaser such as your local supermarket chain. Plants not under USDA inspection are governed by the laws of their states.
- Q: What is a Julian date?
A: Starting with January 1 as number 1 and ending with December 31 as 365, these numbers represent the consecutive days of the year. This numbering system is sometimes used on egg cartons to denote the day the eggs are packed. Fresh shell eggs can be stored in their cartons in the refrigerator for 4 to 5 weeks beyond this date with insignificant quality loss.
- Q: How important is freshness?
A: As an egg ages, the white becomes thinner and the yolk becomes flatter. These changes do not have any great effect on the nutritional quality of the egg or its functional cooking properties in recipes. Appearance may be affected though. When poached or fried, the fresher the egg, the more it will hold its shape rather than spread out in the pan. On the other hand, if you hard-cook eggs that are at least a week old, you'll find them easier to peel after cooking and cooling than fresher eggs.
- Q: How should eggs be stored?
A: It is best to store eggs on an inside shelf in the refrigerator. The carton keeps the eggs from picking up odors and flavors from other foods and helps prevent moisture loss. Fresh uncooked eggs can be kept in the carton for at least 4 to 5 weeks beyond the pack date.
- Q: Where can I get more information?
A: You can contact our office for more information or the American Egg Board website.
Contact Us
Julie Mizak
Program Administrator
julie.mizak@state.co.us
Phone Number: (303) 869-9099
Fax Number: (303) 466-2860