The Sauder's Eggs
MARK of EXCELLENCE!
why you can always trust the
quality of a Sauder Egg
the eggs you eat at home and in restaurants to be fresh, safe,
and wholesome. The Sauder Tested-Quality seal ensures that
the eggs you're enjoying have been produced, handled, and delivered
to control the opportunity for foodborne illness - including salmonella
enteritidis or SE .
Safe from the start. Refrigeration
is the best way to control food borne bacteria on the farm, at
the store, and in your home. The temperature of Sauder's eggs
is consistently controlled from the time they're laid, through
processing until they're delivered to your grocer. We even operate
our own fleet of refrigerated delivery trucks to be sure.
We're fussy about our hens. Wholesome eggs
begin with healthy hens. Laying hens are monitored from the time
they're chicks. Even the slightest evidence of SE is enough to
impose the maximum quality control checks on the entire flock.
If SE bacteria is found in just one egg, then all eggs from that
laying house are diverted to other uses.
it Clean. Sauder's gathering, inspection,
packaging, and handling processes are designed to protect
the wholesomeness of your eggs. Laying houses are thoroughly
disinfected between flocks to break the SE cycle. Wash water
has a pH level of 11+ and a temperature between 115° F
and 120° F to inhibit bacteria growth. Eggs are then rinsed
and sanitized in fresh water at 135° F to 140° F.
Why we do it the way we do. Our handling and
testing standards exceed even those of the Pennsylvania Department
of Agriculture- among the toughest in the nation. In addition
to our own testing, we also use independent technicians and laboratories
to ensure accurate, reliable reporting.
Our name on every package. Every time we put
our name on the package, we put our reputation on the line. When
you see the Sauder tested-quality seal on a carton, you can trust
the fresh eggs inside. That's good to know-before you put our
eggs on your family's table.
safe and be sure ..follow these basic
egg safe handling tips.
eggs refrigerated - do not freeze.
eggs away from strong odors.
eggs-first in, first out.
- Wash hands.
clean, sanitized utensils and equipment.
- Cook eggs
- Hold cold
egg dishes below 40° F.
- Hold hot
egg dishes above 140° F.
leave egg dishes at room temperature for more than one hour
(including preparation and service).