Vermont § 351 - Definitions; fresh eggs

§ 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.)