Definition of terms

Terms used in this chapter, unless the context otherwise plainly requires, shall mean: (1) "Consumer," any person who purchases eggs for his use, but not for resale; (2) "Eggs," eggs in the shell of a domesticated chicken, turkey, duck, goose, or guinea; (3) "Egg products," whole eggs, whole egg blends, albumin or whites, or yolks, plain, sugared, or salted in liquid, frozen, or dried form; (4) "Institutional consumer," any hospital, commercial bakery, lodging, or food service establishment as defined in chapter 34-18 , or other institution or place in which eggs are prepared as food for customers, residents, or patients; (5) "Secretary," the secretary of the State Department of Agriculture and Natural Resources; (6) "Set - in station," any place of business where eggs are collected to be transported to a Class B licensee. Source: SL 1949, ch 82 , § 1; SL 1953, ch 91 ; SDC Supp 1960, § 22.0801; SL 1965, ch 105 , § 1; SL 1972, ch 215 , §§ 1 to 4, 8; SL 1975, ch 254 , § 1; SL 2021, ch 1 (Ex. Ord. 21-3 ), § 51, eff. Apr. 19, 2021.