(a) General standards.--Except as provided in subsection (b), within 24 hours of being laid, a shell egg sold or produced within this Commonwealth shall be subjected to and maintained at an ambient temperature not to exceed 55 degrees Fahrenheit. After the shell egg is washed and packed, it shall be subjected to and maintained at an ambient temperature not to exceed 45 degrees Fahrenheit.

(b) Refrigeration until use or purchase.--At any public eating or drinking establishment, food processor, retail food store, distributor or other food establishment, a shell egg shall be maintained at an internal temperature not to exceed 45 degrees Fahrenheit until use or preparation or until purchase by a consumer.

(c) Identifying code.--Each container or consumer receptacle shall be labeled with a printed code which permits the processor to identify the date of process and the flock of origin of the eggs contained therein. The processor may meet the requirement of this subsection either by marking each container or consumer receptacle with the date of process and the flock of origin or by having in place a system, approved by the Department of Agriculture, that permits the processor to readily and accurately identify the date of process and the flock of origin for a particular container or consumer receptacle of shell eggs.

(d) Additional labeling.--The words “keep refrigerated” shall be marked in a plain and conspicuous manner on each container or consumer receptacle of shell eggs, as prescribed by the Department of Agriculture.