PUBLIC REVIEW DRAFT DRAFT UGANDA 
STANDAR D 
  DUS DARS  1203 
First  Edition  
2022 -mm-dd 
 
 Reference number  
DUS DARS 1203 : 2022  
 
© UNBS 2022  
   
Hen’s egg products — Specification  
 
 PUBLIC REVIEW DRAFTDUS DARS  1203 : 2022  
ii                © UNBS  2022  - All rights reserved  
 Compliance with this standard does not, of itself confer immunity from legal obligations  
A Uganda Standard does not purport to include all necessary provisions of a contract. Users are 
responsib le for its correct application  
© UNBS 2022  
All rights reserved. Unless otherwise specified, no part of this publication may be reproduced or utilised in any 
form or by any means, electronic or mechanical, including photocopying and microfilm, without prior  written 
permission from UNBS.  
Requests for permission to reproduce this document should be addressed to  
The Executive Director  
Uganda National Bureau of Standards  
P.O. Box 6329  
Kampala  
Uganda  
Tel: +256 41 7 333 2 50/1/2 
Fax: +256 41 286 123  
E-mail: info@unbs.go.ug  
Web: www.unbs.go.ug  
 
 
  PUBLIC REVIEW DRAFTDUS DARS  1203 : 2022  
© UNBS  2022  - All rights reserved                 iii National foreword  
Uganda National Bureau of Standards (UNBS) is a parastatal under the Ministry of Trade, Industry and 
Cooperatives established under Cap 327, of t he Laws of Uganda, as amended. UNBS is mandated to co -
ordinate the elaboration of standards and is  
(a) a member of International Organisati on for Standardisation (ISO);   
(b) a contact point for the WHO/FAO Codex Alimentarius Commission on Food Standard s; and  
(c) the National Enquiry Poin t on TBT Agreement of the World Trade Organisation (WTO).  
The work of preparing Uganda Standards is carried out through Technical Committees. A Technical 
Committee is established to deliberate on standards in a given field or area and consists of represent atives of 
consumers, traders, academicians, manufacturers, government and other stakeholders.  
Draft Uganda Standards adopted by the Technical Committee are widely circulated to stakeholders and the 
general public for comments. The committee reviews the com ments before recommending the draft standards 
for approval and declaration as Uganda Standards by the National Standards Council.  
This Draft Uganda Standard , DUS DARS 1203 :2022 , Hen’s egg products — Specific ation , is identical with 
and is being reproduced from an African  Standard , DARS 1203 :2022 , Hen’s egg products — Specification , 
and is proposed for adoption as a Uganda Standard.  
The committee responsible for this document is Technical Committee UNBS/  TC 214, Poultry and poultry 
products . 
Wherever the words, “African  Standard " appear, they shou ld be replaced by "Uganda Standard ". 
  
 
   AFRICAN 
STANDARD  DARS  
1203  
First Edition 2022  
 
 Reference No. DARS 1203:2022 (E) 
ICS 67.120.30  
 
 
© ARSO 2022  
 
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Hens egg products  — Specification  10 
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 31 DARS 1203:2022  
ii © ARSO 2022 — All rights reserved   
Table of contents   
 
1 Scope  ................................ ................................ ................................ ................................ .............  1 
2 Normative references  ................................ ................................ ................................ .....................  1 
3 Terms and definitions  ................................ ................................ ................................ .....................  1 
4 Quality requirements  ................................ ................................ ................................ ......................  4 
4.1 General requirements  ................................ ................................ ................................ ............  4 
4.2 Specific requirements  ................................ ................................ ................................ ............  4 
4.2.5  Contaminants  ................................ ................................ ................................ ....................  6 
4.2.6  Hygiene  ................................ ................................ ................................ .............................  6 
4.2.7  Microbiological limits  ................................ ................................ ................................ .........  6 
5 Labelling  ................................ ................................ ................................ ................................ .........  6 
5.1 Labelling of packages  ................................ ................................ ................................ ............  6 
5.2. Labelling of bulk containers  ................................ ................................ ................................ ... 7 
6 Packaging, storage and transport  ................................ ................................ ................................ .. 8 
A.1 Purchaser -specified requirements  ................................ ................................ .........................  9 
A.1.1  Source materials  ................................ ................................ ................................ ...........  9 
A.1.2  Product type  ................................ ................................ ................................ ..................  9 
A.1.3  Physical and chemical indicators of conventional egg products  ................................ . 10 
A.1.4  Processing of egg products  ................................ ................................ ........................  10 
A.1.5  Product history  ................................ ................................ ................................ ............  11 
D.1 Definition of the code  ................................ ................................ ................................ ...........  27 
D.2 Example  ................................ ................................ ................................ ...............................  27 
 
 
  DARS 1203:202 2 
© ARSO 2022 — All rights reserved  iii  
Foreword  
 
The African Organization for Standardization (ARS O) is an African intergovernmental organization 
established by the United Nations Economic Commission for Africa (UNECA) and the Organization of 
African Unity (AU)  in 1977 . One of the fundamental mandates of ARSO is to develop and harmoniz e 
African Standards (ARS) for the purpose of enhancing Africa’s internal trading capacity, increase 
Africa’s product and service competitiveness globally and uplift the welfare of African communities. The 
work of preparing African  Standards is normally carried out through ARSO  technical committees. Each 
Member State  interested in a subject for w hich a technical committee has been established has the 
right to be represented on that committee. International organizations, Regional Economic Communities 
(RECs), governmental and non -governmental  organizations , in liaison with ARSO , also take part in t he 
work.  
 
ARSO  Standards are drafted in accordance with the rules given in the ISO/IEC Directives, Part 2.  
 
The main task of technical committees is to prepare ARSO  Standards. Draft ARSO  Standards adopted 
by the technical committees are circulated to the member bodies for voting. Publication as an ARSO  
Standard requires approval by at least 75 % of the member bodies casting a vote.  
 
Attention is drawn to the possibility that some of the e lements of this document may be the subject of 
patent rights. ARSO  shall not be held responsible for identifying any or all such patent rights.  
 
This African Standard was prepared by ARSO/TC 07, Meat, poultry, eggs and related products . 
 
 
 
 
 
© African Organisation for Standardisation  2022 — All rights reserved* 
 
ARSO Central Secretariat  
International House 3rd Floor  
P. O. Box 57363 — 00200 City Square  
NAIROBI, KENYA  
 
Tel. +254 -20-2224561, +254 -20-3311641, +254 -20-3311608  
 
E-mail: arso@arso -oran.org  
Web: www.arso -oran.org  
  
                                                 
* © 2022 ARSO — All rights of exploitation reserved worldwide for African Member States’ NSBs.  DARS 1203:2022  
iv © ARSO 2022 — All rights reserved   
Copyright notice  
 
This ARSO document is copyright -protected by ARSO. While the reproduction of this document 
by participants in the ARSO standards development process is permitted without prior permission 
from ARSO, neither this document nor any extract from it may be reproduced, stored or 
transmitted in any form for any other purpose without prior writt en permission from ARSO.  
 
Requests for permission to reproduce this document for the purpose of selling it should be 
addressed as shown below or to ARSO’s member body in the country of the requester:  
 
 
© African Organisation for Standardisation 2022  — All rights reserved  
 
ARSO Central Secretariat  
International House 3rd Floor  
P.O. Box 57363 — 00200 City Square  
NAIROBI, KENYA  
 
Tel: +254 -20-2224561, +254 -20-3311641, +254 -20-3311608  
 
E-mail: arso@arso -oran.org  
Web: www.arso -oran.org  
 
Reproduction for sales purposes may be subject to royalty payments or a licensing agreement. 
Violators may be p rosecuted.  
 
 
 
  DARS 1203:202 2 
© ARSO 2022 — All rights reserved  v  
 DARS 1203:2022  
© ARSO 2022 — All rights reserved  1  
Hens egg products — Specification  
 
1 Scope  
 
This Draft African Standard specifies quality and safety requirements , sampling and test methods for 
products made from eggs obtained from hens of the species Gallus gallus  intended for use in the 
manufacture of food for human consumption . 
 
2 Normative references  
 
The following documents are referred to in the text in such a way that some or all of their content 
constitutes requirements of this document. For dated references, only the edition cited applies. For 
undated references, the latest edition of the referenced document (including any amendments) applies.  
 
ARS 56:2016, P re-packaged foods — Labelling  
 
AOAC 952.13, Arsenic in food. Silver diethyldithiocarbamate  
 
AOAC 971.21 , Mercury in food. Flameless atomic absorption s  
 
AOAC 972.25, Lead in food. Atomic absorption spectrophotome  
 
AOAC 973.34, Cadmium in food. Atomic absorption spectrophot  
 
CODEX STAN 192 -1995 general standard for food additives  
 
ISO 4833 -1 Microbiology of the food chain — Horizontal method for the enumeration of microorganisms 
— Part 1: Colony count at 30 °C by the  pour plate technique  
 
ISO 6888 -1 Microbiology of the food chain — Horizontal method for the enumeration of coagulase -
positive staphylococci (Staphylococcus aureus and other species) — Part 1: Method using Baird -Parker 
agar medium  
 
ISO 6579 -1 for Salmonella Detection in the Food Chain  
 
ISO 16649 -2 Microbiology of food and animal feeding stuffs — Horizontal method for the enumeration 
of beta -glucuronidase -positive Escherichia coli — Part 2: Colony -count technique at 44 degrees C using 
5-bromo -4-chloro-3-indolyl beta -D-glucuronide  
 
3 Terms and d efinitions  
 
For the purpose of this document,  the following definitions apply:  
3.1 
acidified egg product  
egg product obtained by adding acidity regulators (additives intended to alter the product’s pH level)  
 
3.2 
blended egg product  
egg product prepared in such a way that the proportion of the constituents of broken -out hen eggs -in-
shell is altered in comparison with the whol e egg, egg yolk and egg albumen  
 
3.3 
commodity lot  
quantity of egg product produced bet ween planned breaks in production  
AFRICAN STANDARD  DARS 1203:2022  
2 © ARSO 2022 — All rights reserved   
3.4 
concentrated (condensed) egg product  
egg product with a higher solids content than the equivalent liquid or frozen product o btained by the 
removal of water  
 
3.5 
contaminated  egg 
processed egg containing a chemical, drug, food additive, heavy metal, industrial pollutant, ingredient, 
medicament, microbe, pesticide, poison, toxin or any other substance not permitted by, or in an amount 
in excess of limits prescribed in food regulations  
 
3.6 
conventional (natural) egg product  
an egg product obtained using conventional methods without the use of special procedures to alter the 
egg’s properties and/or composition  
 
3.8 
dried egg  
whole egg, egg yolk or albumen in dried form  
 
3.9 
dried egg mix  
dried whole egg mix or dried yolk mix  
 
3.10 
dried egg product  
product obtained from a liquid egg product from which water has been removed by a drying process to 
give a product in powder or granulated form  
 
3.11 
dried whole egg mix  
dried whole egg that contains salt or a sweetening agent, or both, in an amount not exceeding 32 per 
cent of the mix by weight  
 
3.12 
dried yolk mix  
dried yolk that contains salt or a sweetening agent, or both, in an amount not exceeding 22 per cent of 
the mix by weight  
 
3.13 
egg albumen1 
the homogeneous product obtained from the separation of the egg albumen of broken -out hen eggs -in-
shell, in accordance with good manufacturing practice  
 
3.14 
egg product  
a dried, frozen or liquid food that contains at least 50 per cent by weight of frozen egg, frozen egg mix, 
liquid egg, liquid egg mix, dried egg or dried egg mix  
 
3.15 
egg products  
all, or a portion of, the contents found inside eggs separated from the shell, with or without added 
ingredients,  intended for human consumption  
 
3.16 
egg solid  
egg yolk or albumen that contains, or egg yolk and albumen that contain, no shell or water  
                                                 
1 Except for egg albumen obtained by the centrifugal separation of broken -out hen eggs.  DARS 1203:2022  
© ARSO 2022 — All rights reserved  3  
3.17 
egg yolk  
the homogeneous product produced from the separation of the yolk of broken -out hen eggs -in-shell, in 
accordance with good manufacturing practice s 
 
3.18 
fermented egg product  
an egg product obtained through the action of fermentation agents, which are used to alter its properties 
(example  foamability, emulsification and  desugar)  
 
3.19 
food ingredients  
the constituent elements of foodstuffs specified in their composition  
 
3.20 
food additives  
natural and/or artificial materials and combinations of such materials introduced into foodstuffs to give 
them specific characteristics and/or preserve their quality, the use of which is authorized by the Codex 
Alimentarius  Commission regulations on foodstuffs and permitted in importing countries  
 
3.21 
food raw materials  for production of egg products  
raw materials of plant, animal, microbiological, mineral or artificial origin and water used to produce 
foodstuffs, excluding  food and biologically active additives  
 
3.22 
frozen egg product  
product obtained from a liquid egg product which has been subjected to a freezing process, including 
deep freezing, and maintained in its frozen state  
 
3.23 
heat-treated egg albumen  
dried egg  albumen which has been subjected, in accordance with good manufacturing practice, to a 
high temperature for a specific period of time to enhance its foaming properties  
 
3.24 
inedible egg  
egg that is not  suitable for human consumption  
 
3.25 
inedible processed egg  
processed egg that contains any inedible egg or that is otherwise not suitable for human consumption  
 
3.26 
ingredient  
individual unit of food, including an ovum, that is combined with one or more other individual units of 
food to form an inte gral unit of food  
 
3.27 
liquid egg product  
product obtained from whole eggs without shell (melange), egg albumen and egg yolk without adding 
or removing water  
 
3.28 
modified egg product  
egg product whose properties have been altered using special procedures which are consistent with 
good manufacturing practice  
 
3.29 DARS 1203:2022  
4 © ARSO 2022 — All rights reserved  salted or sugared egg product  
egg product obtained by adding salt or sugar in quantities prescribed by good manufacturing practice  
 
3.30 
sanitizing agent  
substance that destroys bacteri a in eggs and has a strength of between 100 and 200 parts per million 
of available chlorine or its equivalent  
 
3.31 
stabilized egg product  
egg product obtained by desugaring with the use of special procedures (such as fermentation or 
ultrafiltration)  
 
3.32 
whole egg without shell (melange)  
homogeneous product obtained from the complete contents of broken -out hen eggs -in-shell, in 
accordance w ith good manufacturing practice  
 
4 Quality requirements  
 
4.1 General  requirements  
 
4.1.1  All types of egg product shall be made with Class B and Class A eggs obtained from farmed 
hens of the species Gallus gallus  and produced in establishments regularly operated under the food 
safety and inspection regulations in force.  
 
4.1.2  Egg products shall be: 
 
a) Homogeneous in minimum solids matter content, colour and pH  
b) Fit for use in the production of foodstuffs  
c) Free from shell fragments and in accordance with tolerances for extraneous matter given in 
Annex A  
 
4.1.3 The taste, colour and odour of egg products shall be natural and characteristic of each product; 
dried egg products shall be easily reconstituted.  
 
4.2 Specific requirements  
 
4.2.1 Frozen egg, frozen egg mix, liquid egg or liquid egg mix shall, in addition to meeting the 
requirements set out in 4.2,  
 
a) be free from any odour or flavour foreign to a normal egg from which the shell has been 
removed;  
b) have a coliform count of no more than 10 per gram;  
c) have a total viable bacteria count of no more than 50,000 per gram; and  
d) contain, in the case of  frozen egg or liquid egg, not less than the following amount of egg 
solids by weight, namely,  
i) 24.2 per cent in the case of whole egg, and  
ii) 43 per cent in the case of egg yolk.  
 
4.2.2 Frozen egg product or liquid egg product shall, in addition to meeting the requirements set out 
in 4.2,  
 
a) be free from any odour or flavour foreign to a normal egg from which the shell has been 
removed;  
b) have a coliform count of no more than 10 per gram; and  DARS 1203:2022  
© ARSO 2022 — All rights reserved  5 c) have a total viable bacteria count of no more than 50,000 per gram.  
 
4.2.3 Dried egg or dried egg mix shall, in addition to meeting the requirements set out in 4.2.  
 
a) be free from any scorched or other odour or flavour foreign to a normal egg from which the shell 
and water have been removed;  
b) have a coliform count of no more t han 10 per gram;  
c) have a total viable bacteria count of no more than  
 
i) 50,000 per gram in the case of whole egg, whole egg mix, yolk and yolk mix, and  
ii) 10,000 per gram in the case of albumen;  
 
d) contain, in the case of spray -dried albumen, not more than 8 per cent water and, in the case of 
pan-dried albumen, not more than 16 per cent water; and  
e) contain, in the case of yolk or whole egg, not more than 5 per cent water.  
 
4.2.4 Dried egg product shall, in addition to meeting the requirements set out in 4.2,  
 
a) be free from any scorched or other odour or flavour foreign to a normal egg from which the shell 
and water have been removed;  
b) have a coliform count of no more than 10 per gram; and  
c) have a total viable bacteria count of no more than 50,000 per gram  
d) contain, in t he case of frozen egg or liquid egg, not less than the following amount of egg solids 
by weight, namely,  
i) 24.2 per cent in the case of whole egg, and  
ii) 43 per cent in the case of egg yolk . 
 
Table 1 — Physical and chemical requirements  
 
S/N Property  Product  
Whole egg  Egg yolk  Albumen  
Liquid and 
frozen  Dried  Liquid and 
frozen  Dried  Liquid and 
frozen  Dried  
Pan-
drying  Spray -
drying  
 1 2 3 4 5 6 7 8 
i.  Minimum solids matter 
content (%)  22.0 95.0 40.0 95.0 10.5 84.0 92.0 
ii.  Minimum fat content 
(%) 9.8 39.0 25.0 55.0 0.052 0.57 
iii.  Minimum protein 
content (%)  10.5 45.0 15.0 33.0 10.0 71.0 75.0 
iv.  Extraneous matter  No particles over 1  mm in 100 g and should not exceed 100 mg/kg  
v.  Minimum 
concentration of 
hydrogen ions (pH)  7.0 7.5 5.9 6.0 8.5 4.0 
vi.  Maximum beta-
hydroxybutyric acid3 
(mg/kg) 10 10 10 10 10 10 
vii.         
                                                 
 
 DARS 1203:2022  
6 © ARSO 2022 — All rights reserved  viii.  Maximum lactic acid 
(mg/kg)  1 000  - 1 000  - 1 000  - 
ix.  Maximum succinic 
acid (mg/kg)4 25  25  25  
NOTE  For dried egg products, the weight ratio of fat and egg albumen matter is calculated as solids matter.  
 
 
 
4.2.5 Contaminants  
 
4.2.5. 1 Veterinary drugs residues  
 
The product shall comply with the maximum residue limits as specified in CAC/MRL 2.  
 
4.2.6 Hygiene  
 
4.2.6.1 The hygiene requirements for the manufacture of egg products and the premises, equipment 
and personnel manufacturing or participating in the manufacture should be as specified in the Codex 
Code of Hygienic Practice for Eggs and Egg Products.  
 
4.2.6.2 In addition, egg products shall satisfy the appropriate tests specified in  Clause 4 of the present 
standard.  
 
4.2.7 Microbiological limits  
 
Egg products shall be in conformity with the Codex Code of Hygienic Practice for Eggs and Egg 
Products . 
 
4.2.8  Use of additives and ingredients  
 
An egg product may contain food ingredients and food additives intended to give them certain 
characteristics and/or to preserve their quality. Additives should s be permitted as edible in accordance 
with CODEX STAN 192 . 
 
5 Labelling  
 
5.1 Labelling of packages  
 
5.1.1  Labelling of packages should conform to the corresponding provisions of the Codex Code of 
Hygienic Practice for Eggs and Egg Products5. Packages containing egg products shall bear the 
following particulars, as appropriate, in characters which are conspicuous, clearly legible and indel ible: 
 
a) Product description as follows:  
 Liquid whole egg  
 Frozen whole egg  
 Dried whole egg (powder or granules)  
 Liquid egg yolk  
 Frozen egg yolk  
 Dried egg yolk (powder or granules)  
 Liquid egg albumen  
 Frozen egg albumen  
                                                 
 
5 The Code refers to the Codex General Standard for the Labelling of Prepacked  Foods, CODEX STAN 1 -1985. Revised 
1991. Amended 1999.  DARS 1203:2022  
© ARSO 2022 — All rights reserved  7  Pan-dried egg albumen (powder or granules)  
 Spray -dried egg albumen (powder or granules)  
 Liquid blended egg  
 Frozen blended egg  
 Dried blended egg (powder or granules)  
 Concentrated whole egg  
 Concentrated egg albumen  
 
b) Indications as follows:  
 The indication “heat -treated” where the egg albumen  has been heat -treated  
 The indication “stabilized” where the product has been desugared  
 The indication “acidified” where the product has been so treated  
 
c) When products are marketed as quality, they shall bear the marking relevant quality mark . 
d) A list of in gredients, including water and food additives present, in descending order by weight . 
e) Name, or trade mark, and address of manufacturer, and/or of packer, distributor, exporter, 
importer . 
f) Identification number of the egg product processing establishment and  commodity lot number, 
each lot being allocated a sequential number . 
g) Country of origin of the eggs and the egg product . 
h) Net weight in either SI ( Système international ) units, or avoirdupois . 
i) Date of manufacture or “use -by date” . 
j) Consignments of egg products, destined not for retail but for use as an ingredient in the 
manufacture of another product, shall have a label giving the temperature at which the egg 
products shall be maintained and the period during which conservation may t hus be assured . 
k) For liquid egg, the label shall also bear the words “non -pasteurised liquid egg — to be treated 
at place of destination” and indicate the date and hour of breaking.  
 
5.1.2  Packages containing egg products shall be labelled in accordance wit h the importing country 
legislation.  
 
5.2. Labelling of bulk containers  
 
5.2.1  Where liquid egg products are marketed in a tanker churn or other suitable bulk container, the 
information specified in (a) to (e) and in (h) above may be provided in accompanying documents. The 
information provided for in (f) and in (i), (j) and (k), however, shall appear on the container.  
 
5.2.2  Every container of processed egg prepared pursuant to this standard, other than a container 
that is an integral part of a vehicle, shall be marked with the information required on a label of a food 
under the ARS 56.  
 
5.2.3  Every prepackaged product prepared pursuant to this standard shall be mark ed, in official 
languages, with the information required on the label of a prepackaged product under ARS 56.  
 
5.2.4  Every container to which 5.2.1 and 5.2.2 apply shall be marked with the following additional 
information:  
 
a) the lot number;  DARS 1203:2022  
8 © ARSO 2022 — All rights reserved  b) where the processed egg was prepared from eggs of the domestic turkey or from eggs of the 
domestic turkey and eggs of the domestic chicken, the words “product of turkey eggs” or 
“product of turkey eggs and chicken eggs”, as the case may be;  
c) if the process ed egg is dried albumen, the words “pan -dried” or “spray -dried”, as the case may 
be;  
d) where the processed egg is imported, the words “Product of” followed by the name of the 
country of origin;  
e) where the processed egg is dried egg, some of which was import ed from another country, the 
words “Product of” followed by the name “Kenya” and the name of the other country; and  
f) if beta -carotene has been added, the words “contains colour” or “colour added”.  
 
5.2.5  The common name and the registration number shall b e shown.  
 
6 Packaging, storage and transport  
 
6.1 Packaging, storage and transport shall conform to the corresponding provisions of the Codex 
Code of Hygienic Practice for Eggs and Egg Products.  
 
6.2 Every container of processed egg shall (a) be clean and free from discolouration and 
objectionable odours; (b) be strong enough to protect the processed egg; (c) if made of corrugated 
fibreboard, be new; (d) have a new liner where a liner is used; and (e) contain only processed egg that 
has the same common name . 
 
6.3 Egg products shall be packed in such a manner as to protect them adequately, in accordance 
with the relevant requirements, and to also prevent contamination. The packaging material shall not 
impart any extraneous taste, odour or colour to the egg pr oducts and shall be in accordance with 
legislation of the importing country.  
 
6.4 Storage conditions prior to dispatch and the equipment used for transport shall be appropriate 
to the physical condition of the egg products and shall be in accordance with t he requirements o f the 
importing country.  
 
 DARS 1203:2022  
© ARSO 2022 — All rights reserved  9 Annex A  
(normative)  
 
Purchaser -specified requirements  
A.1 Purchaser -specified requirements  
 
The following subsections define the requirements that can be specified by the purchaser together with 
the codes to be used in the coding system.  
 
Additional purchaser -specified requirements, which are either not accounted for in the code (e.g. if code 
9 “other” is used) or which provide additional clarification to the product or packing description, shall be 
agreed betwee n buyer and seller and be documented appropriately.  
 
A.1.1 Source materials  
 
Egg products shall be prepared from eggs that  
 
a) are edible;  
b) are not leakers, except in the case of eggs that become leakers while being transferred to the 
egg breaking equipment an d that are prepared in a manner to prevent the con tamination of 
processed egg;  
c) are free fro m dirt and other foreign matter; and  
d) have content that is not separated from its shell by means of centrifugal separation.  
 
Source material code  
(data field 2)  Category/description  
0 Not specified  
1 Class A eggs  
2 Class B eggs  
3 Class B eggs with cracked shells but undamaged membranes  
4 Egg products  
5-8 Codes not used  
9 Other  
 
A.1.2 Product type  
 
Product code   
(data field 3)  Category/description  
00 Not specified  
01 Liquid whole egg  
02 Concentrated whole egg  
03 Dried whole egg in powder form  
04 Granulated dried whole egg  
05-09 Codes not used  
10 Liquid blended egg product  
11 Concentrated blended egg product  
12 Dried blended egg product in powder form 
13 Granulated dried blended egg product  
14-19 Codes not used  
20 Liquid yolk  
21 Dried yolk in powder form  
22 Granulated dried yolk  DARS 1203:2022  
10 © ARSO 2022 — All rights reserved  Product code   
(data field 3)  Category/description  
23-29 Codes not used  
30 Liquid egg albumen  
31 Concentrated egg albumen  
32 Spray -dried egg albumen in powder form  
33 Granulated spray -dried egg albumen  
34 Pan-dried egg albumen in powder form  
35 Granulated pan -dried egg albumen  
36-98 Codes not used  
99 Other  
 
A.1.3 Physical and chemical indicators of conventional egg products  
 
Liquid, frozen or dried egg products from whole eggs, egg yolks and egg albumen obtained using 
conventional technologies and not special procedures designed to change the product’s properties 
and/or composition shall meet the requirements set out in the table in Annex A. Any method o f analyses 
used shall be internationally approved, for example by the Association of Official Analytical Chemists 
(AOAC)6. The percentage expression of the weight ratio of the components of the egg product shall be 
established with regard to the egg part o nly of the given product. Quality parameters and testing 
methods different from those in Annex B can be agreed between the buyer and the seller.  
 
A.1.4 Processing of egg products  
 
Egg products shall be processed in accordance with the Joint FAO/WHO Codex Alimentarius 
Commission Code of Hygienic Practice for Eggs and Egg Products. The egg products shall be treated 
in an establishment approved by the relevant official agency having jurisdiction.  
 
A.1.4.1 Pasteurization  
 
The results of pasteurization processe s shall be verified using proper testing procedures.  
 
Pasteurization code  (data field 4)  Category/description  
0 Not specified  
1 Pasteurization  
2-8 Codes not used  
9 Other  
 
A.1.4.2 Special procedures  
 
To modify egg products and/or enhance their positive  characteristics, special procedures may be used, 
in accordance with good manufacturing practice, including fermentation, stabilization (desugaring) and 
regulation of acidity (acidification). Application of such procedures shall be permitted for use by the  
importing country.  
 
(i) Fermentation  
 
Fermentation code  (data field 5)  Category/description  
0 Not specified  
1 Fermentation  
2-8 Codes not used  
9 Other  
 
(ii) Stabilization (desugaring)  
 
Stabilization code  (data field 6)  Category/description  
                                                 
6 Association of Official Analytical Chemists (AOAC). Official Methods of Analysis, 18th edition. Revision 2, 2007 (updates 
can be found at: www.aoac.org ). DARS 1203:2022  
© ARSO 2022 — All rights reserved  11 0 Not specified  
1 Stabilization  
2-8 Codes not used  
9 Other  
 
(iii) Regulation of acidity (acidification)  
 
Regulation of acidity 
(acidification) code  (data field 7)  Category/description  
0 Not specified  
1 Regulation of acidity (acidification)  
2-8 Codes not used  
9 Other  
 
(iv) Heat treatment of egg albumen  
 
Code for heat treatment of egg 
albumen  (data field 8)  Category/description  
0 Not specified  
1 Heat treatment of egg albumen  
2-8 Codes not used  
9 Other  
 
(v) Ionizing radiation7 
 
Ionizing radiation code  (data field 9)  Category/description  
0 Not specified  
1 Ionizing radiation  
2-8 Codes not used  
9 Other  
 
(vi) UV radiation5 
 
UV radiation code  (data field 10)  Category/description  
0 Not specified  
1 UV radiation  
2-8 Codes not used  
9 Other  
 
 
A.1.5 Product history  
 
A.1.5.1 Traceability  
 
The requirements concerning production history by the specified purchaser require that a Hazard 
Analysis and Critical Control Point (HACCP) programme, including traceability systems, be in place. 
Traceability requires  a verifiable method for identifying products or commodity lots at all relevant stages 
of production. Traceability records shall be able to substantiate the claims being made, and the 
procedures used to certify conformity shall be in accordance with the pr ovisions concerning conformity -
assessment requirements of 4.2.11.  
 
A.1.5.2 Refrigeration  
 
The purchaser may specify the use of refrigeration for egg products, which shall be consistent with the 
legislation of the importing country. Where no such legislatio n exists, the legislation of the exporting 
country shall be used.  
                                                 
7 Egg products and/or additives processed with ionizing or UV -radiation are supplied in accordance with legislation in force in 
the importing country. In the case of fermented products, these indicators are registered prior to the fermentation process.  DARS 1203:2022  
12 © ARSO 2022 — All rights reserved   
Refrigeration code  
(data field 11)  Category  Description  
0 Not specified   
1 Chilled  Internal product temperature maintained at ≥0°C and ≤+4 
°C at all times following packing and subsequent  
refrigeration  
2 Frozen  Internal product temperature maintained at ≤ -12 °C at all 
times following packing and subsequent freezing  
3 Deep -frozen  Internal product temperature maintained at ≤ -18 °C at all 
times following freezing  
4-8 Codes not used   
9 Other  Can be used to describe any other refrigeration agreed 
between buyer and seller  
 
A.1.5.3 Functional properties  
 
The purchaser may specify functional properties for the egg product which shall be consistent with the 
legislation of the importing count ry. In the absence of such legislation, the functional properties of egg 
products shall be agreed between buyer and seller.  
 
Functional properties code   
(data field 12)  Category/description  
0 Not specified  
1 Conventional (natural)  
2 Enhanced foamability  
3 Enhanced emulsification  
4 Enhanced gelatinization  
5-8 Codes not used  
9 Can be used to describe any other enhanced function agreed 
between buyer and seller  
 
 
 DARS 1203:2022  
© ARSO 2022 — All rights reserved  13 Annex B  
(normative)  
 
Methods of analysis and sampling  
B.1 Preparation of the sample  
 
B.1.1  General  
 
(a) Samples shall be collected in an asceptic manner from homogeneous products. When practical, 
sealed primary containers should be collected and properly submitted to the laboratory for analyses. 
Storage of samples awaiting shipment to a laborat ory shall be under conditions appropriate for the type 
of product.  
 
(b) The sample shall be made homogeneous prior to analysis and kept in a hermetically sealed  jar 
in a cool place.  
 
(c) For all frozen samples, the sample is allowed to thaw, or is warmed i n a water bath of 
temperature less than 50 °C, homogenized and treated as for liquid samples in all analyses.  
 
(d) For all dried samples, the sample is prepared for analysis by being passed three times through 
a sieve with a mesh of approximately 1 mm2 to thoroughly break up any lumps.  
 
B.1.2  Analysis  
 
(a) Samples shall be analyzed for:  
Dry matter (Total solids)  
Total fat content  
Alpha -amylase assay  
pH (hydrogen ion concentration)  
Beta-hydroxybutyric acid  
 
(b) The methods of analysis used shall be the latest approved methods by the Association of 
Official Analytical Chemists or by the Codex Code of Hygienic Practices for Egg Products.  
 
(c) The precision and accuracy of measurement and analytical equipment/methods shall meet the 
International St andards Organization (ISO) 5725 -5:1998.  
 
(d) Correctness testing (including repeatability of test results, calibration and use of standards) 
shall meet ISO17025:2005.  
 
B.1.3  Expression of results  
 
The result shall not contain more significant figures than are justified by the precision of the method of 
analysis used.  
 
B.1.4  Test report  
 
The test report shall contain all the information necessary for the complete identification of the sample.  
 
B.1.5  Repeatability  
 
The difference between the results of two d eterminations carried out simultaneously or in  rapid 
succession by the same analyst on the same sample shall not exceed 0.1 g dry matter per  100 g of 
sample.  
 DARS 1203:2022  
14 © ARSO 2022 — All rights reserved   
B.2 Methods  
 
B.2.1  Method 1:  Determination of fat content  
 
B.2.1.1  Field of application  
 
The method allows the determination of fat in:  
 
Liquid whole egg product  
 
Liquid yolk product  
 
Frozen whole egg product  
 
Frozen yolk product  
 
Dried whole egg product  
 
Dried yolk product  
 
Liquid blended/concentrated egg product  
 
Frozen blended/concentrated  egg product  
 
Dried blended/concentrated egg product.  
 
B.2.1.2  Definition  
 
Fat content of egg products: the fat content as determined by the method specified below.  
 
B.2.1.3  Principle  
 
(a) The sample is hydrolysed by hydrochloric acid and the fat released is extracted by petroleum 
ether, recovered and calculated as a percentage by weight of the original sample.  
 
(b) Samples containing added salt and sugar are further extracted using a Soxhl et extraction of 
the acid hydrolysis residues.  
 
B.2.1.4  Reagents  
 
Hydrochloric acid, concentrated (assay 36.5 -38% HCl)  
 
Diethyl ether  
 
Petroleum ether, with any boiling range between 30 °C and 60 °C.  
 
B.2.1.5  Apparatus  
 
Mojonnier extraction tube  
 
Water bath capable of being thermostatically controlled over the range 70 -100 °C 
 
Oven capable of being thermostatically controlled at 100 ± 1 °C  
 
Soxhlet apparatus with suitable thimbles  
 
Analytical balance.  
 
B.2.1.6  Procedure  
 
(a) Accurately weigh approximately 2 g liquid or frozen yolk product, 3 g of liquid or frozen whole 
egg product or 1 g dried yolk or whole egg product into a Mojonnier fat -extraction tube. Slowly add while 
vigorously shaking 10 ml of hydrochloric acid and, in the case of dried products, about 2 ml water, 
washing down any egg particles adhering to the sides of the tube.  DARS 1203:2022  
© ARSO 2022 — All rights reserved  15  
(b) Put the tube with sample in water bath set at 70o C, bring to a boil and continue heating at 
boiling point for 30 minutes. Carefully shake  the tube every 5 minutes during this time. After 30  minutes 
remove the tube, add water to nearly fill the lower bulb of the tube and cool to room temperature.  
 
(c) Add 25 ml of diethyl ether to the tube containing the sample and mix. Then add 25 ml of 
petroleum ether, mix and allow to stand until the solvent layer has cleared.  
 
(d) Draw off as much as possible of the ether -fat solution into a previously weighed flask containing 
anti-bumping granules. Before weighing the flask, dry it and a similar flask as counterpoise in an oven 
at 100o C and allow to stand in air until constant weight is obtained.  
 
(e) Re-extract the liquid remaining in the tube twice, using 15 ml of ether each time. Thoroughly 
shake on each addition of ether. Allow solutions to clear and draw off ether -fat solution into flask as 
previously.  
 
(f) Slowly evaporate the ether from the flask by carefully placing on a boiling water bath. Dry the 
fat by placing the flask in the oven at 100o C until constant weight is reached (probably after about 90 
min.). Remove flask and counterpoise from the oven and allow to cool to constant weight at ambient 
temperature (note: owing to the size of the flask and the nature of the material under test, there is less 
error by cooling in air than by cooling i n a desiccator). Correct the weight obtained by a blank 
determination on the reagents used.  
 
B.2.1.7  Expression of results  
 
(a) Formula and method of calculation  
 
Fat content, as a percentage by mass of the sample, is given by:  
 
m1/mo x 100,   
where:  
 
mo is the mass, in g, of the fat obtained after extraction and blank correction,  
m1 is the mass, in g, of the test portion of the egg product sample.  
 
(b) Repeatability  
 
The difference between the results of two determinations carried out simultaneously or in rapid 
succession by the same analyst on the same sample shall not exceed 0.3 g fat per 100 g of sample.  
 
B.2.1.8  Notes  
 
(a) The fat content of an egg product contai ning salt and sugar is obtained using the above 
procedure, except that the fat is further extracted from the acid solution obtained after the third 
extraction by the following procedure:  
 
(i) Filter the aqueous layer remaining after extraction through a f ilter paper and wash filter paper 
with hot water until the washings do not affect the colour of blue litmus paper. Place the filter paper on 
a watch glass or Petri dish and dry for 1 hour in an oven at 100o C. Allow to cool and then insert into an 
extracti on thimble of a Soxhlet apparatus using tongs to handle the filter paper. Remove any traces of 
fat from the watch glass or Petri dish with cotton wool moistened with petroleum ether extraction solvent 
and then place cotton wool in the thimble. Place the th imble in the extraction tube;  
 
(ii) Add extraction solvent to the Soxhlet apparatus and extract for 4 hours by placing the extraction 
flask in a sand bath or water bath or some such similar apparatus. After extraction, remove the solvent 
from the extracti on flask and treat as in paragraph 21;  
 
(iii) Add the weight of fat obtained by the method described in subparagraph (b) to the weight 
obtained by the method described in paragraph 21 to give a corrected weight  mo, which is the mass, in 
g, of the fat obtai ned after extraction.  DARS 1203:2022  
16 © ARSO 2022 — All rights reserved   
(b) This method is the same in principle as that described in the eighteenth edition of the Official 
Methods of Analysis of the Association of Official Analytical Chemists, section  31.4.02.  
 
(c) The further Soxhlet extraction proce dure is the same in principle as that described in the Codex 
Recommended Methods of Analysis and Sampling, CODEX STAN 234 -1999, as amended in 2007.  
 
B.3 Method 2: Alpha -amylase test  
 
B.3.1  Field of application  
 
The efficiency of pasteurization is determined in:  
 
Liquid whole egg product  
 
Liquid yolk product  
 
Frozen whole egg product  
 
Frozen yolk product  
 
Dried whole egg product  
 
Dried yolk product  
 
Liquid blended/concentrated egg product  
 
Frozen blended/concentrated egg product  
 
Dried blended/concentrated egg product.  
 
B.3.2  Definition  
 
Efficiency of pasteurization: the absence/presence of active alpha -amylase by the method specified 
below.  
 
B.3.3  Principle  
 
The presence of any active alpha -amylase (present in unpasteurized or insuffici ently pasteurized egg 
product) is indicated by its ability to break down added starch, thereby preventing the formation of a 
starch -iodide complex on subsequent addition of an iodine solution.  
 
B.3.4  Reagents, apparatus, procedure and interpretation  
 
The m ethod to be employed should be from the most recent edition of the Official Methods of Analysis  
of the Association of Official Analytical Chemists.  
 
B.4 Method 3: Determination of extraneous matter8 
 
B.4.1  In order to determine the presence of shell residues or other extraneous matter, place 100 g of 
the substance under examination in a graduated cylinder of 1,000 -ml capacity, add distilled water up to 
the 1,000 -ml mark, mix carefully and pass through a sieve with perforations 1 mm in diameter. After 
sieving there should be no residue on the sieve.  
 
B.4.2  For dried egg products, the test should be carried out on the reconstituted product.  
 
B.5 Method 4: Determination of lactic acid  
                                                 
8 This method has been tentatively accepted by the Specialized Section pending the development of a method which will 
detect particles of a size smaller than 1 mm.  DARS 1203:2022  
© ARSO 2022 — All rights reserved  17  
AOAC Official Method 944.05, Lactic Acid in Eggs, Colorimetric Method.  Association of Official 
Analytical Chemists, Official Methods of Analysis  (17th ed., Rev. 2, Official Method 944.05).  
 
B.6 Method 5: Determination of succinic acid  
 
AOAC Official Method 948.14, Succinic Acid in Eggs, Ether Extraction Method. Association of Official 
Analytical Chemists, Official Methods of Analysis  (17th ed., Rev.  2, Official Method 948.14).  
 
B.7 Method 6: Determination of beta -hydroxybutyric, lactic a nd succinic acid  
 
AOAC Official Method 970.31, Beta -Hydroxybutyric, Lactic and Succinic Acid in Eggs, Gas 
Chromatographic Method. Association of Official Analytical Chemists, Official Methods of Analysis  (17th 
ed., Rev. 2, Official Method 970.31).  DARS 1203:2022  
18 © ARSO 2022 — All rights reserved  Annex C  
(informative)  
 
Requirements for operation and maintenance of premises for 
processing egg products  
C.1 Registration of processing premises  
 
C.1.1  An application for the registration of a processed egg station shall be made to the relevant 
Regulatory Authority Having Jurisdiction (hereafter Regulatory Authority).  
 
C.1.2  An application referred to in C.1.1 shall have annexed thereto  
 
(a) detailed plans and specifications for the processed egg station, including  
 
(i) the dimensions and intended uses of t he rooms and the positions of doors, windows, stairways 
and drains,  
 
(ii) descriptions of the lighting, refrigeration, ventilation and plumbing systems,  
 
(iii) descriptions of the types and location of equipment to be used in the processed egg station,  
 
(iv) descriptions of the materials used in the construction of equipment, floors, walls, ceilings and 
openings, and  
 
(v) descriptions of the location of the processed egg station in relation to adjacent buildings, roads, 
railways, waterways and public util ities; 
 
(b) a copy of a sanitation program for the processed egg station, including  
 
(i) the name of the person responsible for carrying out the program,  
 
 
(ii) the equipment and chemical agents to be used to bring about and maintain clean and sanitary 
conditions, and  
 
(iii) the measures proposed to be taken to ensure clean and sanitary conditions; and  
 
(c) a copy of a quality assurance program for the processed egg station, including  
 
(i) the name of the person responsible for carrying out the program,  
 
(ii) the name and address of the laboratory to be used for the analysis of processed egg samples,  
 
(iii) the number of processed egg samples to be taken and analyzed, and the frequency of 
sampling, to ensure that the processed egg meets the requirements and standards set out in Clause 4, 
and 
 
(iv) the recall procedures for processed egg that does not meet the requirements and standards 
set out in Clause 4.  
 
C.1.3  Where a processed egg station in respect of which an application referred to in C.1.1 is made 
meets the conditions set out in C.4, the Regulatory Authority shall  
 
(a) register the processed egg station by entering its name in the register of registered processed 
egg stations of the Regulatory Authority and by assigning it a registration number; and  DARS 1203:2022  
© ARSO 2022 — All rights reserved  19  
(b) issue to the operator of the processed egg station a Certificate of Registration.  
 
C.1.4  The operator shall post and keep posted the Certificate of Registration issued to the operator 
under C.1.3  in a conspicuous place in the registered processed egg st ation for the period during which 
the Certificate remains in force.  
 
C.1.5  The operator shall not assign or transfer the Certificate of Registration issued in respect of that 
processed egg station.  
 
C.1.6  The registration of a registered processed egg stat ion shall lapse if no eggs are processed 
therein for a period of 12 consecutive months.  
 
C.2 Suspension of registration  
 
C.2.1  The Regulatory Authority may suspend the registration of a registered processed egg station  
 
(a) where  
 
(i) the processed egg station does not meet the requirements of this standard or other public 
health regulations,  
 
(ii) the operator does not comply with the provisions of the relevant legislation(s), or  
 
(iii) it is reasonable to believe that public health will be endangered i f the processed egg station is 
allowed to continue operating; and  
 
(b) where the operator has failed or is unable to take immediate corrective measures to remedy 
any situation referred to in ( a) above.  
 
C.2.2  No registration shall be suspended under C.2.1 unless  
 
(a) an inspector has, at the time of the inspection, notified the operator of the existence of grounds 
for suspension under C.2.1 ; 
 
(b) an inspector has prepared an inspection report setting out the reasons for the suspension, the 
length of the suspension and the corrective measures required, and has forwarded a copy of that report 
to the operator; and  
 
(c) a notice of suspension of registration is delivered to the operator.  
 
C.2.3  A suspension of registration under C.2.1 shall remain in effect  
 
(a) until the required corrective measures have been taken and have been verified by an inspector;  
 
(b) where a cancellation procedure has been commenced under C.3, until the resolution of the 
cancellation issue; or  
 
(c) where a cancellation procedure has not been commenced under C.3, until a period of 90 days 
has elapsed.  
 
C.3 Cancellation of registration  
 
C.3.1  The Regulatory Authority may cancel the registration of a registered processed egg station 
where  
 
(a) the processed egg station does not meet the provisions of this standard or relevant 
legislation(s); or  
 
(b) the operator does not comply with the provisions of this standard or relevant legislation(s).  DARS 1203:2022  
20 © ARSO 2022 — All rights reserved   
C.3.2  No registration shall be cancelled under C.3.1  unless  
 
(a) an inspector has, at the time of the inspection, notified the operator of the existence of grounds 
for cancellation under C.3.1 ; 
 
(b) a copy of the inspection report is delivered to the operator  
 
(i) identifying the provision of this standard or relevant l egislation(s) that has not been complied 
with, 
 
(ii) specifying the period for compliance with that provision of this standard or relevant legislation(s) 
in order to prevent the cancellation of the registration, and  
 
(iii) stating that the operator may be given an opportunity to be heard in respect of the cancellation;  
 
(c) the operator has been given an opportunity to be heard in respect of the cancellation; and  
 
(d) a notice of cancellation of registration is delivered to the operator.  
 
C.4 Conditions res pecting registered processed egg stations  
 
C.4.1  Every registered processed egg station shall be situated on land that  
 
(a) is free from debris and refuse;  
 
(b) provides or permits good drainage; and  
 
(c) is not in such proximity to any source of pollution  or any place that harbours insects, birds, 
rodents or other vermin that are likely to contaminate processed egg in the processed egg station.  
 
C.4.2  Every registered processed egg station shall  
 
(a) be of sound construction and in good repair;  
 
(b) be con structed of material that is durable and free from any noxious constituent;  
 
(c) be separate from and have no direct access to living quarters, retail outlets and areas in which 
operations are incompatible with the handling of processed egg;  
 
(d) be protec ted against the entry of insects, birds, rodents or other vermin or anything that is likely 
to contaminate processed egg;  
 
(e) have no room that opens onto premises used for the manufacture or storage of anything likely 
to emit an odour that could affect the flavour of processed egg;  
 
(f) have, where processed egg is prepared, floors, walls and ceilings that are  
 
(i) of a hard finish that is suitable for cleaning,  
 
(ii) smooth,  
 
(iii) impervious to moisture,  
 
(iv) free from pitting, indentations, cracks, c revices and ledges, and  
 
(v) in the case of floors, sloped for adequate drainage;  
 
(g) be equipped with doors to the processing room that have self -closing devices;  
 DARS 1203:2022  
© ARSO 2022 — All rights reserved  21 (h) have rooms and areas that have adequate lighting, ventilation and plumbing to meet the  
requirements of the operations carried out therein and constructed so as to facilitate their cleaning and 
disinfection of those rooms and areas;  
 
(i) be equipped, in those areas in which eggs, processed egg, food additives, ingredients or 
packing materials are exposed, with light bulbs and fixtures that are of a type that will not cause product 
contamination in the event of breakage;  
 
(j) in respect of air flow,  
 
(i) have every room that is used for processing and packing ventilated by a positive f low of filtered 
air drawn directly from the outside,  
 
(ii) not use recycled air unless it is refiltered and permission to do so is given by the Regulatory 
Authority, and  
 
(iii) have every transfer room, inedible room, shell room and refuse room ventilated by a negative 
flow of air directly to the outside;  
 
(k) have a sufficient number of rooms to accommodate the separation of incompatible operations 
and, where requested by the Regulatory Authority, provide a separate room for,  
 
(i) receiving eggs,  
 
(ii) holding eggs,  
 
(iii) storing eggs,  
 
(iv) washing and candling eggs and transferring eggs to the processing equipment,  
 
(v) breaking eggs and filtering, blending, mixing and heat -treating liquid processed egg,  
 
(vi) packing liquid processed egg,  
 
(vii) storing liquid processed egg,  
 
(viii) freezing liquid processed egg,  
 
(ix) drying liquid processed egg,  
 
(x) packing dried processed egg,  
 
(xi) heat-treating dried albumen,  
 
(xii) storing dried processed egg,  
 
(xiii) handling ova,  
 
(xiv) heat-treating of eggs in the shell and the preparation of deshelled eggs,  
 
(xv) storing deshelled eggs,  
 
(xvi) storing ingredients and food additives,  
 
(xvii)  storing detergents, sanitizing agents and other chemical agents,  
 
(xviii)  washing, cleaning and sanitizing of container s, 
 
(xix) any other processing, and  
 DARS 1203:2022  
22 © ARSO 2022 — All rights reserved  (xx) the inspecting of processed egg by an inspector;  
 
(l) have dressing rooms, lunch rooms and lavatories that are  
 
(i) capable of being kept in a clean and sanitary condition,  
 
(ii) adequate in size and equipment for the number of people using them,  
 
(iii) well lighted and well ventilated,  
 
(iv) separate from and not leading directly into any room that is used for preparing processed egg, 
and 
 
(v) in the case of lavatories, ventilated directly to the outside;  
 
(m) subject to C.4.3 , be supplied with potable hot and cold water that is protected against 
contamination and that is adequate in quantity and pressure to serve the water needs of the processed 
egg station;  
 
(n) have adequate means of waste removal and disposal;  
 
(o) have drainage and sewage systems that are  
 
(i) in accordance with the plumbing code of the province in which the processed egg station is 
located,  
 
(ii) adequate to handle all wastes,  
 
(iii) equipped with traps and vents,  
 
(iv) designed and constructed  so that there is no cross - connection between the effluent of human 
wastes and any other wastes, and  
 
(v) designed and constructed in a manner that prevents the contamination of eggs and processed 
egg; 
 
(p) have, for the preparation of processed egg, equi pment that is  
 
(i) constructed of corrosion -resistant material, free from any noxious constituent and capable of 
being cleaned,  
 
(ii) accessible for cleaning, maintenance and inspection or easily disassembled for those 
purposes, and  
 
(iii) effective for th e purpose for which it is intended;  
 
(q) have food contact surfaces that are  
 
(i) non-toxic,  
 
(ii) smooth,  
 
(iii) free from pitting, crevices and loose scale,  
 
(iv) unaffected by food,  
 
(v) capable of withstanding repeated exposure to normal cleaning, and  
 
(vi) non-absorbent;  
 DARS 1203:2022  
© ARSO 2022 — All rights reserved  23 (r) have adequate facilities and means for the thorough washing, cleaning and sanitizing of 
equipment and containers;  
 
(s) be equipped with adequate means of setting, maintaining and verifying the temperature and 
humidity of egg stori ng rooms;  
 
(t) have refrigeration equipment that, where used for the processing or storing of processed egg, 
is suitable for cooling and storing processed egg;  
 
(u) have, in every processing room,  
 
(i) readily accessible equipment for cleaning hands, inclu ding odourless soap and disposable 
towels, and  
 
(ii) receptacles in which to place rejected eggs or rejected liquid processed egg;  
 
(v) have, in the case of a processed egg station that dries liquid processed egg, an egg dryer that 
is 
 
(i) designed to prev ent the accumulation of dried egg, and  
 
(ii) equipped with efficient air filters for the removal of dust, dirt, foreign matter and other airborne 
contaminants that may enter the drying chamber;  
 
(w) in the case of a processed egg station that heat -treats l iquid processed egg, have heat -treating 
equipment;  
 
(x) in the case of a processed egg station that prepares dried albumen, have a heat -treating room;  
 
(y) have adequate processing and handling equipment and proper cooling facilities in the ova 
processing room;  
 
(z) have facilities, that can be locked by an inspector, for holding samples of processed egg; and  
 
(za) have an office equipped for the use of inspection staff.  
 
C.4.3  A registered processed egg station may use water other than potable water referr ed to in 
C.4.2 (m) where it is used solely for fire protection, boilers or auxiliary services and there is no connection 
between the system for that water and the system for potable water.  
 
C.5 Operation and maintenance of registered processed egg stations  
 
C.5.1  Every operator shall operate and maintain the registered processed egg station in accordance 
with this section and C.6 and C.7.  
 
C.5.2  The building, equipment, utensils and all other physical facilities of a registered processed egg 
station shall be  maintained in a sanitary condition.  
 
C.5.3  Every registered processed egg station shall be operated in accordance with the sanitation 
program referred to in C.1.2(b) and with the quality assurance program referred to in paragraph 
C.1.2(c) . 
 
C.5.4  Operatio ns in relation to the preparation of processed egg in a registered processed egg station 
shall be carried out under stringent sanitary control.  
 
C.5.5  Where dried processed egg is prepared in a processing room of a registered processed egg 
station, no othe r processing shall be conducted in the processing room at the same time, unless 
otherwise permitted by the Regulatory Authority.  
 DARS 1203:2022  
24 © ARSO 2022 — All rights reserved  C.5.6  A registered processed egg station shall have notices posted in prominent places instructing 
employees engaged in the pr eparation of processed egg to clean their hands immediately after using 
toilet facilities and that smoking is prohibited.  
 
C.5.7  In a registered processed egg station, no material or coating shall be used in repairing the 
floors, walls, ceilings, doors, wi ndows and other parts of any room or area in which processed egg is 
prepared unless the material or coating is durable and free from any noxious constituent.  
 
C.5.8  Egg-breaking and processed egg preparation areas in a registered processed egg station shal l 
have a minimum illumination of 540 lx.  
 
C.5.9  A registered processed egg station shall have, for the disposal of egg shells, receptacles and 
equipment that are clean and sanitary.  
 
C.5.10  Egg shells shall be removed continuously from the processing room in a registered processed 
egg station.  
 
C.5.11  Refuse shall be removed at least once daily from within a registered processed egg station.  
 
C.5.12  All lavatories, sinks and drains in a registered processed egg station shall be maintained in a 
manner that p revents any odours or fumes therefrom from pervading any room where processed egg 
is prepared.  
 
C.5.13  Subject to C.5.15 , nothing that is likely to emit an odour that could affect the flavour of 
processed egg shall be kept in a registered processed egg sta tion. 
 
C.5.14  The operator shall maintain an effective and safe rodent and insect control program and shall 
exclude any animal from the registered processed egg station.  
 
C.5.15  Any detergent, sanitizing agent or other chemical agent in a registered proces sed egg station 
shall be properly labelled and shall be stored and used in a manner that prevents the contamination of 
processed egg or any processed egg contact surface.  
 
C.5.16  Equipment that is used for the processing of eggs or the inspection or packin g of processed 
egg shall be  
 
(a) sanitized before use each day;  
 
(b) cleaned and sanitized at the end of each day’s operations and, in the case of egg breakers or 
any other equipment designated by the inspector, after every four hours of use and at the end  of each 
day’s operations; and  
 
(c) drained and dried at the end of each day’s operations.  
 
C.5.17  Low- and high -pressure lines and pumps, homogenizers and heat -treating equipment in a 
registered processed egg station shall be cleaned and sanitized after use. 
 
C.5.18  The spraying equipment in a registered processed egg station shall be cleaned immediately 
after use.  
 
C.5.19  The main drying chamber of the egg dryer in a registered processed egg station shall be 
examined at the beginning and at the end of ea ch continuous operation to determine whether the 
processed egg is thoroughly dry and whether it is scorched.  
 
C.5.20  Egg dryer conveyors, drying chambers, collector bags, sifters and packing equipment in a 
registered processed egg station shall be cleaned whenever moisture or foreign matter is present 
therein, or on the request of an inspector.  
 
C.5.21  Openings into an egg dryer in a registered processed egg station shall be closed except during 
cleaning.  DARS 1203:2022  
© ARSO 2022 — All rights reserved  25  
C.5.22  Pans, trays and other apparatus that are use d in drying liquid processed egg in a registered 
processed egg station shall be clean and any oils and waxes that are applied to the drying apparatus 
shall be edible.  
 
C.5.23  Equipment and areas in a registered processed egg station that have been used in the 
preparation of inedible processed egg or any food other than processed egg shall be thoroughly cleaned 
and sanitized.  
 
C.5.24  No utensil or other equipment that comes into contact with inedible eggs shall be used in 
processing eggs or packing processed  egg in a registered processed egg station unless it is cleaned 
and sanitized.  
 
C.5.25  The operator shall ensure that equipment that is used for the preparation of processed egg in 
a registered processed egg station is effective for the purpose for which i t is intended.  
 
C.6.1  All processed egg that is prepared in a registered processed egg station and that meets the 
requirements and standards set out in Clause 4 shall be marked with an inspection legend, except in 
the case of processed egg that is packed i n a container that is an integral part of a vehicle.  
 
C.6.2  No processed egg shall be received at a registered processed egg station unless it has been 
prepared in accordance with these Regulations.  
 
C.6.3  No processed egg or ingredient used in the prepara tion of processed egg in a registered 
processed egg station shall be exposed to any source of contamination.  
 
C.6.4  In a registered processed egg station, eggs that have not been washed in a registered egg 
station shall be washed continuously in clean wate r until they are about to be processed, and the water 
shall 
 
(a) be maintained at not less than 43°C and be at least 11°C warmer than the eggs;  
 
(b) contain an effective cleaning compound;  
 
(c) be changed at least every four hours and at the end of each sh ift; and  
 
(d) be maintained at a level that permits a continuous overflow.  
 
C.6.5  No eggs in a registered processed egg station shall be washed in a room that is used for 
processing eggs.  
 
C.6.6  Eggs in a registered processed egg station shall, before being processed, be spray -rinsed with 
a sanitizing agent.  
 
C.6.7  Only processed egg or eggs that are in clean containers may be received in a registered 
processed egg station.  
 
C.6.8  Every container in a registered processed egg station, before being packed with processed 
egg, shall  
 
(a) in the case of a new container, be sanitized and drained;  
 
(b) in the case of a re -used container, be washed, rinsed, sanitized and drained; and  
 
(c) in the case of a container nested within another container, be sanit ized and drained, or be lined 
with a new sanitary plastic or equivalent liner immediately prior to packing.  
 
C.6.9  In a registered processed egg station, every reused container, other than a container 
constructed of corrosion -resistant material, shall  
 DARS 1203:2022  
26 © ARSO 2022 — All rights reserved  (a) where the capacity of the container is less than 25 kg, be lined with a new sanitary plastic or 
equivalent liner, or  
 
(b) where the capacity of the container is 25 kg or more, be lined with two new sanitary plastic or 
equivalent liners of a type approved by the Regulatory Authority.  
 
C.6.10  No container in a registered processed egg station shall, either before or after being packed 
with processed egg, be placed on the floor.  
 
C.7 Health of workers  
 
C.7.1  No person who suffers from or is a known carrier of  a communicable disease or who has an 
infected lesion that is open or exposed shall work in any area of a registered processed egg station 
where there is a danger of contaminating processed egg or a processed egg contact surface with 
pathogenic micro -organ isms.  
 
C.7.2     Every establishment shall documented a health certificate for each labour working inside the 
establishment specially in the processing areas and these documents have to be submitted to the 
competent authority annually  
  
C.7.3 Every person engaged in the preparation of processed egg in a registered processed egg 
station shall wash their hands thoroughly immediately after using toilet facilities and as frequently as is 
necessary to prevent the contamination of processed egg.  
 
C.7.4 Every person handling processed egg in a registered processed egg station shall wash their 
hands and rinse them thoroughly in a non -irritating disinfectant solution  
 
(a) each time on entering the processing room; and  
 
(b) immediately after handling inedible egg or inedible processed egg.  
 
C.7.5 In a registered processed egg station, appropriate sanitary clothing and hair covering shall be 
worn by every person in a room in which processed egg is prepared and, where gloves a re worn, they 
shall be made of an impermeable material and be in a good, clean and sanitary condition.  
 
C.7.6 No person shall use tobacco in any form, chew gum or consume food of any kind, except water 
dispensed from a drinking fountain, in any part of a registered processed egg station in which processed 
egg is prepared.  
 
C.7.7 No person engaged in the preparation of processed egg in a registered processed egg station 
shall wear an object or use a substance that might fall into or otherwise contaminate t he processed 
egg.  
 
C.7.8 The Regulatory Authority shall be notified of any proposed major modification to the registered 
processed egg station and, where requested by the Regulatory Authority, detailed plans and 
specifications for the modification shall b e submitted to the Regulatory Authority.  
 
C.7.9 The data recorded by the heat -treating equipment shall be retained and shall, at the request of 
the Regulatory Authority and in respect of any period designated by the Regulatory Authority, be 
furnished to t he Regulatory Authority, signed or initialled by the operator, so that the Regulatory 
Authority may examine, make copies of  or take excepts from the data.  DARS 1203:2022  
© ARSO 2022 — All rights reserved  27 Annex D  
(informative)  
 
Code for purchaser requirements for egg products  
D.1 Definition of the code  
 
The code for purchaser requirements for egg products has 17 fields and 20 digits (2 digits unused) and 
is a combination of the codes defined in 4.2.  
 
No. Name  Chapter  Code range  
1 Egg product  Introduction  00-99 
2 Source material  4.2.1  0-9 
3 Product type  4.2.2  00-99 
4 Pasteurization  4.2.4.1  0-9 
5 Fermentation  4.2.4.2 (i)  0-9 
6 Stabilization (desugaring)  4.2.4.2 (ii)  0-9 
7 Regulation of acidity (acidification)  4.2.4.2 (iii)  0-9 
8 Heat treatment of egg albumen  4.2.4.2 (iv)  0-9 
9 Ionizing radiation  4.2.4.2 (v)  0-9 
10 UV radiation  4.2.4.2 (vi)  0-9 
11 Refrigeration  4.2.8.2  0-9 
12 Functional properties  4.2.8.3  0-9 
13 Use of additives and ingredients  4.2.8.4  00-99 
14 Quality level  4.2.9  0-9 
15 Field not used  — 0-9 
16 Field not used  — 0-9 
17 Conformity assessment  4.2.11  0-9 
 
D.2 Example  
 
D.2.1 The following table describes a dried whole egg product in powder form, manufactured from 
Class B hen eggs. The product is pasteurized and stabilized through fermentation. It is produced without 
acidification, temperature control or ionizing or UV radiation and has no additives. The product has 
conventional functional properties and meets the quality level. It is not refrigerated during the period 
following packing. Conformity with the specified s tandard should be certified by the company nominated 
by the purchaser.  
 
D.2.2 This item has the following egg product code:  
 
90 2 03 1 1 1 0 0 0 0 0 1 00 1 0 0 1.  
 
Data 
field No.  Name  Requirement  Code 
value  
1 Egg product  Egg product  90 
2 Source material  Class B hen eggs  2 
3 Product type  Dried whole egg in powder form  03 
4 Pasteurization  Pasteurized  1 
5 Fermentation  Fermented  1 
6 Stabilization (desugaring)  Stabilized  1 
7 Regulation of acidity (acidification)  Not acidified  0 
8 Heat treatment of egg albumen  Not heat treated  0 
9 Ionizing radiation  Not treated with ionizing radiation  0 
10 UV radiation  Not treated with UV  radiation  0 
11 Refrigeration  Not refrigerated  0 DARS 1203:2022  
28 © ARSO 2022 — All rights reserved  12 Functional properties  Conventional (natural)  1 
13 Use of additives and ingredients  Without additives  00 
14 Quality level  Quality level  1 
15 Field not used  - 0 
16 Field not used  - 0 
17 Conformity assessment  Quality assessment according to 
specified standard  1 
 DARS 1203:2022  
© ARSO 2022 — All rights reserved  29 Bibliography  
[1] Regulations Governing the Voluntary Grading of Shell Eggs , 7 CFR Part 56, Effective March 
30, 2008  
 
[2]  United States Standards, Grades, and Weight Classes for Shell Eggs, AMS 56, Effective July 
20, 2000  
 
[3] UNECE EP 63:1986/1994, Hens egg products for use in the food industry  
 
[4] Codex Alimentarius website: http://www.codexalimentarius.net/mrls/vetdrugs/jsp/vetd_q -e.jsp  
 
[5] USDA Foreign Agricultural Service website: http://www.mrldatabase.com  
 
[6] USDA Agricultural Marketing Service website: http://www.ams.usda.gov/AMSv1.0/Standards  
 
[7] European Union: http://ec.europa.eu/enterprise/sectors/pharmaceuticals/veterinary -
use/maximum -residue -limits/index_en.htm  
 DARS 1203:2022  
© ARSO 2022 — All rights reserved