RECENT GROWTH IN SMALL-SCALE POULTRY EGG PRODUCTION (DEFINED HERE AS LESS THAN 3000 HENS) HAS EXPANDED ACCESS TO A LOCALLY-PRODUCED HIGH PROTEIN FOOD THAT WILL ENHANCE REGIONAL FOOD SYSTEMS. NATIONALLY, THE GROWTH IN LOCAL FOOD PRODUCTION HAS HIGHLIGHTED THE NEED FOR FOOD SAFETY PROTOCOLS SPECIFIC TO SMALL SCALE MANAGEMENT PRACTICES. RECENTLY, MULTISTATE SALMONELLA OUTBREAKS DUE TO CONSUMPTION OF CONTAMINATED EGGS FROM LOCAL FREE-RANGE FLOCKS HAVE BEEN REPORTED THEREBY SIGNIFICANTLY INCREASING PUBLIC HEALTH CONCERNS FOR LOCAL EGG PRODUCTION. INDUSTRY PROTOCOLS FOR EGG WASHING AND SANITATION ARE WELL-ESTABLISHED BUT EVIDENCE-BASED EGG HANDLING GUIDELINES FOR FREE-RANGE POULTRY DO NOT EXIST. FROM OUR SURVEY IN THE NORTHEAST REGION, SMALL-SCALE POULTRY PRODUCERS REPORT A WIDE RANGE OF COMMONLY USED EGG HANDLING PRACTICES THAT CAN POTENTIALLY INCREASE THE RISK OF FOODBORNE ILLNESS. THE MICROBIOLOGICAL SAFETY OF EGGS IS OF PARAMOUNT IMPORTANCE FOR FARM PROFITABILITY SINCE MAINTAINING A SAFE PRODUCT LEADS TO RESPECTFUL RECOGNITION IN LOCAL MARKET AND CONSUMER ACCEPTANCE.