Which of the following is required to label eggs as "fresh"?

To label eggs as "fresh," they must be held in cold storage for less than 30 days. This guideline ensures that the eggs maintain their quality and freshness, as eggs that have been stored for longer periods may not provide the same taste or nutritional benefits. The definition of "fresh" in relation to eggs generally indicates that they have been minimally processed and stored for a limited time, maximizing their appeal to consumers seeking high-quality products.

Other requirements such as being free from contaminants or having organic certification pertain to general quality and production standards but do not specifically define the "fresh" label. Additionally, grade A classifications relate more to the quality and physical characteristics of the eggs rather than their freshness, solidifying that freshness is primarily determined by storage duration.