Code	of	Hygienic	Practice	for	Table	Eggs						PHILIPPINE NATIONAL STANDARD PNS/BAFS  ICS			
BUREAU OF AGRICULTURE AND FISHERIES STANDARDS BPI Compound Visayas Avenue, Diliman, Quezon City 1101 Philippines Phone (632) 920-6131; (632) 455-2856; (632) 467-9039; Telefax (632) 455-2858 E-mail: bafpsda@yahoo.com.ph Website:	www.bafps.da.gov.ph		
Draft copy only PHILIPPINE	NATIONAL	STANDARD																																																																				PNS/BAFS	xx:	Code	of	Hygienic	Practice	for	Table	Eggs																						For	Public	consultative	meeting			
	2	1 Scope	1	This	Code	applies	to	the	primary	production,	sorting,	grading,	storing,	and	distribution	2	of	table	eggs	produced	by	domesticated	chicken	intended	for	human	consumption.		3		4	2 Objective	5	The	 objective	 of	 this	 Code	 is	 to	 ensure	 the	 safety	 and	 suitability	 of	table	 eggs	by	6	applying	 the	 General	 Principles	 of	 Food	 Hygiene	 (CAC/RCP	 1-1969)	 to	 the	 particular	7	case	of	table	eggs.	The	document	describes	the	specific	considerations	for	food	hygiene	8	and	safety	associated	with	all	methods	of	primary	production	up	to	distribution.	This	9	Code	applies	to	all	table	egg	producers.	10		11	3 Normative	reference	12	The	 following	 referenced	 documents	 are	 indispensable	 for	 the	 application	 of	 this	13	document.	For	dated	references,	only	the	edition	cited	applies.	For	undated	references,	14	the	latest	edition	of	the	referenced	document	(including	any	amendments)	applies.	15	CAC/RCP	1-1969,	General	principles	of	food	hygiene	16	PNS/BAFS	48:2016,	Veterinary	drug	residues	in	food:	Maximum	Residue	Limits	(MRLs)	17	PNS/BAFS,	Table	eggs	18		19	4 Definition	of	terms	20	Definitions	 of	 general	 expressions	 are	 included	 in	 the	 General	 Principles	 of	 Food	21	Hygiene	(CAC/RCP	1969).	For	the	purpose	of	this	code,	the	terms	have	the	definition	22	stated:	23		24	4.1	25	backyard	26	any	farm	or	household	raising	at	least	one	head	of	animal	or	bird	and	does	not	qualify	27	as	a	commercial	farm	28		29	4.2	30	breeding	flock	31	PHILIPPINE	NATIONAL	STANDARD																																																																				PNS/BAFS	xx:	Code	of	Hygienic	Practice	for	Table	Eggs																						For	Public	consultative	meeting			
	3	group	of	chicken	raised	for	the	purpose	of	production	of	the	laying	flock	32		33	4.3	34	broken	35	leaker	egg	36	egg	showing	breaks	of	both	the	shell	and	the	membrane,	resulting	in	the	exposure	of	its	37	content	38		39	4.4	40	candling	41	examining	the	interior	condition	of	an	egg	and	the	integrity	of	the	shell	by	rotating	or	42	causing	the	egg	to	rotate	in	front	or	over	a	light	source	that	illuminates	the	content	of	43	the	egg	44		45	4.5	46	commercial	farm	47	any	farm	which,	for	poultry	chicken,	satisfies	at	least	one	of	the	following	conditions:	a)	48	500	layers	or	1,000	broilers,	or	b)	100	layers	and	100	broilers	if	raised	in	combination	49		50	4.6	51	cracked	egg	52	egg	with	a	damaged	shell,	but	with	an	intact	membrane	53		54	4.7	55	dirty	egg	56	egg	with	foreign	matter	on	the	shell	surface,	including	egg	yolk,	manure	or	soil	57		58	4.8	59	egg	laying	establishment	60	facilities	and	the	surrounding	area	where	primary	production	of	table	eggs	takes	place	61		62	4.9	63	laying	flock	64	group	of	chicken	raised	for	the	purpose	of	production	of	table	eggs.	65		66	4.10	67	microbiocidal	treatment	68	PHILIPPINE	NATIONAL	STANDARD																																																																				PNS/BAFS	xx:	Code	of	Hygienic	Practice	for	Table	Eggs																						For	Public	consultative	meeting			
	4	control	 measure	 that	 practically	 eliminates	 the	 number	 of	 microorganisms,	 including	69	pathogenic	microorganisms	present	in	a	food	or	reduces	them	to	a	level	at	which	they	70	do	not	constitute	a	health	hazards	71		72	4.11	73	pasteurization	74	microbiocidal	 control	 measure	 where	table	 eggs	or	 egg	 products	 are	 subjected	 to	 a	75	process,	using	heat	to	reduce	the	load	of	pathogenic	microorganisms	to	an	acceptable	76	level	to	ensure	safety	77		78	4.12	79	shelf	life	80	period	 during	 which	 the	table	egg	 maintains	 its	 safety	 and	 suitability	for	 human	81	consumption	82		83	4.13	84	table	egg	85	egg	destined	to	be	sold	to	the	end	consumer	in	its	shell	and	without	having	received	any	86	treatment	significantly	modifying	its	properties	87		88		89	5 	General	principles	90		91	From	primary	production	to	the	point	or	consumption,	table	eggs	should	be	subject	to	92	control	measures	intended	to	achieve	the	appropriate	level	of	public	health	protection.	93		94	Whenever	appropriate,	hygienic	practices	for	table	eggs	should	be	implemented	within	95	the	 context	 of	 HACCP	 systems	 as	 described	 in	 the	 Annex	 to	 the	 General	 Principles	 of	96	Food	Hygiene	(CAC/RCP	1-1969).	97		98	Control	measures	should	be	effective	and	validated,	where	practicable.	99		100		101	6 	Primary	production	102		103	The	 farm	 should	 comply	 with	 the	 provisions	 stated	 in	 Philippine	 National	 Standard	104	(PNS)	Good	Animal	Husbandry	Practice	(GAHP)	for	Chicken	(Broiler	and	Layer).	105		106	PHILIPPINE	NATIONAL	STANDARD																																																																				PNS/BAFS	xx:	Code	of	Hygienic	Practice	for	Table	Eggs																						For	Public	consultative	meeting			
	5	6.1		Environment	hygiene	107	If	contaminants	are	present	at	levels	which	may	result	in	the	table	egg	being	harmful	108	to	human	health,	and	corrective	or	preventive	actions	have	not	been	taken	to	minimize	109	identified	hazards,	the	sites	should	not	be	used	until	such	actions	have	been	applied.	110		111	6.2		Flock	management	and	animal	health	112	6.2.1	Where	 birds/flocks	 have	 been	 treated	 with	 veterinary	 drugs	 that	 can	 be							113	transferred	 to	eggs,	 their	eggs	should	 be	 discarded	 until	 the	 withholding	114	period	 for	 the	 particular	 veterinary	 drug	 has	 been	 achieved.	 Established	115	maximum	residue	levels	(MRLs),	including	those	established	by	Codex,	for	116	residues	 of	 veterinary	 drugs	 in	table	 eggs,	 may	 be	 used	 to	 verify	 such	117	measures.	118	6.2.2	Appropriate	 sampling	 schemes	 and	 testing	 protocols	 should	 be	 used	 to	119	verify	 the	 effectiveness	 of	 on-farm	 controls	 of	 veterinary	 drug	 use	 and	 in	120	meeting	established	MRLs.	121	6.2.3	Particularly	for	countries	where	Salmonella	Enteritidis	has	been	associated	122	with	poultry	or	table	eggs,	monitoring	for	SE	through	faecal	testing	and	the	123	use	 of	 a	 vaccination	 protocol	 may	 reduce	 the	 risk	 of	 human	 illness.	 If	 a	124	vaccine	is	 used,	 it	 should	 be	 approved	 by	 the	 competent	 authority.	125	Monitoring	 for	 SE	 can	 also	 include	 environmental	 testing	 of	 litter,	 dust,	126	ventilation	fans	etc.	127	6.2.4		Disposing	 of	table	 eggs	from	 infected	 flocks	 still	 in	 production	 that	128	represent	a	risk	to	human	or	flock	health,	in	a	safe	manner	or	specifically	129	diverting	them	to	a	process	that	ensures	elimination	of	a	hazard.	130	6.2.5		Where	 practicable,	culling	of	Salmonella	Enteritidis	positive	 flocks	 or	131	slaughter	in	accordance	with	country	requirements.		132		133	6.3		Feeding	134	As	feed	can	be	a	source	of	contamination,	heat	or	other	treatment	of	feed	to	135	reduce	or	eliminate	pathogens	including	Salmonella	should	be	considered.	136		137	6.4			Pest	control	138	PHILIPPINE	NATIONAL	STANDARD																																																																				PNS/BAFS	xx:	Code	of	Hygienic	Practice	for	Table	Eggs																						For	Public	consultative	meeting			
	6	6.4.1		Any	 pest	 control	 measures	 should	 not	 result	 in	 unacceptable	 levels	 of	139	residues,	such	as	pesticides,	in	or	on	table	eggs.	140	6.4.2		Rat	bait	should	always	be	placed	in	“bait	stations”	so	that	they	are	obvious,	141	cannot	be	accessed	by	animals	or	insects	they	are	not	intended	for	and	can	142	be	identifiable	and	found	easily	for	checking.	143	6.4.3		Any	 pest	 control	 chemicals	 should	 be	 stored	 in	 a	 manner	 that	 will	 not	144	contaminate	the	laying	environment.	Such	chemicals	should	be	stored	in	a	145	safe	manner.	They	should	not	be	stored	in	wet	areas	or	close	to	feed	stores	146	or	be	accessible	by	birds.		147		148	6.5		Agricultural	and	veterinary	chemicals	149	6.5.1	Transport,	storage	and	use	of	agricultural	and	veterinary	chemicals	should	150	be	in	accordance	with	the	manufacturer’s	instructions.	151	6.5.2		Storage	and	use	of	agricultural	and	veterinary	chemicals	on	the	egg	laying	152	establishment	should	be	evaluated	and	managed,	as	they	may	represent	a	153	direct	or	indirect	hazard	for	the	table	eggs	and	flock.	154	6.5.3		Agricultural	and	veterinary	chemicals	should	not	exceed	limits	established	155	in	PNS/BAFS	48:2016	Veterinary	Drug	Residues	in	Food:	Maximum	Residue	156	Limits	 (MRLs)	and	in	 the	 Codex	 Alimentarius	 Database	 for	 Pesticide	157	Residues	in	Food	and	Feeds.		158		159	6.6		Areas	and	establishments	for	egg	laying	systems	160	6.6.1			The	 facilities	 used	 to	 house	 flocks	 should	 be	 cleaned	 and	 disinfected	 in	 a	161	way	that	reduces	the	risk	of	transfer	of	pathogens	to	the	next	flock.	An	“all-162	in,	all-out”	step	for	each	poultry	house	should	be	followed,	where	feasible,	163	taking	into	consideration	multi-aged	poultry	houses.	Such	a	process	would	164	give	the	opportunity	to	eliminate	rodents	and	insects	before	the	next	flock	is	165	introduced.	166	6.6.2		Use	 of	 litter	 should	 be	 managed	 to	 reduce	 the	 risk	 of	 introducing	 or	167	spreading	hazards.	168	6.6.3		Water	 delivery	 systems	 should	 be	 protected,	 maintained	 and	 cleaned,	 as	169	appropriate,	to	prevent	microbial	contamination	of	water.	170	PHILIPPINE	NATIONAL	STANDARD																																																																				PNS/BAFS	xx:	Code	of	Hygienic	Practice	for	Table	Eggs																						For	Public	consultative	meeting			
	7	6.6.4		Drainage	systems	and	systems	for	storing	and	removal	of	manure	should	be	171	designed,	 constructed	 and	 maintained	 so	 as	 to	 prevent	 the	 likelihood	 of	172	contaminating	the	water	supply	or	table	eggs.	173	6.6.5		Accumulations	 of	 broken	 table	 eggs,	 manure,	 or	 any	 other	 objectionable	174	materials	should	be	minimized	in	order	to	reduce	the	likelihood	of	contact	175	with	table	eggs	and	to	minimize	attracting	pests	into	the	establishment.	176	6.6.6	Cleaning	 programs	 should	 include	 procedures	 for	 routine	 cleaning	 while	177	birds	 are	 in	 the	 poultry	 house.	 Full	 cleaning	 and	 disinfection	 programmes	178	should	be	applied	when	poultry	houses	are	empty.	179	6.6.7		Cleaning	procedures	for	de-populated	poultry	house	should	cover	cleaning	180	and/or	 sanitizing	 nest	 boxes/cages,	 poultry	 houses,	 disposing	 of	181	contaminated	 litter,	 nesting	 materials	 and	 feces	 from	 diseased	 birds	 and,	182	where	necessary,	safe	disposal	of	table	eggs	from	infected	flocks	and	dead	183	or	diseased	birds.	184		185	6.7		Personnel	hygiene	and	health	status	186		187	6.7.1			Personnel	hygiene	188	Personnel	 should	 be	 adequately	 instructed	 and/or	 trained	 to	 handle	 table	 eggs	 and	189	domesticated	birds	to	ensure	the	use	of	good	hygienic	practices	that	will	minimize	the	190	risk	of	egg	or	flock	contamination.	191		192	6.7.2		Health	status	193	People	 known,	 or	 suspected,	 to	 be	 suffering	 from,	 or	 to	 be	 a	 carrier	 of	 a	 disease	 or	194	illness	likely	to	be	transmitted	to	birds	or	through	table	eggs	should	not	be	allowed	to	195	enter	any	bird	facility	or	egg	collection	or	handling	area,	if	there	is	a	likelihood	of	their	196	contaminating	the	birds	or	the	table	eggs.	Any	person	so	affected	should	immediately	197	report	illness	or	symptoms	of	illness	to	the	management.	198		199	6.7.3		Personal	cleanliness	200	6.7.3.1	Personnel	who	have	direct	contact	with	table	eggs	should	maintain	a	high	201	degree	 of	 personal	 cleanliness	 and,	 where	 appropriate,	 wear	 suitable	202	PHILIPPINE	NATIONAL	STANDARD																																																																				PNS/BAFS	xx:	Code	of	Hygienic	Practice	for	Table	Eggs																						For	Public	consultative	meeting			
	8	protective	 clothing,	 footwear	 and	 head	 covering	 that	 is	 not	 likely	 to	203	introduce	contamination	into	egg	laying	areas.	204	6.7.3.2	Personnel	should	always	wash	their	hands	with	hand-cleansing	agents:		205	 before	and	after	handling	of	table	eggs;		206	 each	time	they	return	to	handling	areas	after	a	break;	and	207	 immediately	after	using	the	toilet.	208		209	6.7.4		Sanitary	facilities	210	6.7.4.1	Facilities	 should	 be	 available	 to	 ensure	 that	 an	 appropriate	 degree	 of	211	personal	hygiene	can	be	maintained.			212	6.7.4.2	Facilities	should:		213	• be	located	in	close	proximity	to	wherever	table	eggs	or	domesticated	214	birds	are	handled;		215	• be	 constructed	 to	 facilitate	 hygienic	 removal	 of	 wastes	 and	 avoid	216	contamination	 of	 facilities,	 equipment,	 raw	 materials	 and	 the	217	immediate	environment;		218	• have	adequate	means	for	hygienically	washing	and	drying	hands	and	219	disinfecting	footwear;	and		220	• be	 maintained	 under	 sanitary	 conditions	 and	 in	 good	 repair	 at	 all	221	times.			222		223	6.8		Documentation	and	record	keeping	224	6.8.1	Records	should	be	kept,	as	necessary	and	where	practicable,	to	enhance	the	225	ability	to	verify	the	effectiveness	of	the	control	systems.		Documentation	of	226	procedures	can	enhance	the	credibility	and	effectiveness	of	the	food	safety	227	control	system.		228		229	6.8.2	With	respect	to	food	safety,	records	should	be	kept	on:		230	 prevention	and	control	of	avian	diseases	with	an	impact	on	public	health;		231	 identification	and	movement	of	birds	and	table	eggs;		232	 use	of	agricultural	and	pest	control	chemicals;		233	 nature	and	source	of	feed,	feed	ingredients	and	water;		234	PHILIPPINE	NATIONAL	STANDARD																																																																				PNS/BAFS	xx:	Code	of	Hygienic	Practice	for	Table	Eggs																						For	Public	consultative	meeting			
	9	 use	of	veterinary	drugs/medicines;		235	 results	of	testing	where	testing	is	performed;		236	 health	status	of	personnel;		237	 cleaning	and	disinfection;	and			238	 traceability/product	tracing	and	recall.		239		240	7		Collection,	handling,	storage	and	transport	of	table	eggs		241	Table	 eggs	 should	 be	 collected,	 handled,	 stored	 and	 transported	 in	 a	 manner	 that	242	minimizes	contamination	and/or	damage	to	the	egg	or	egg	shell,	and	with	appropriate	243	attention	to	time-temperature	considerations,	particularly	temperature	fluctuations.	244		245	7.1		Establishment:	Design	and	facilities	246	The	 following	 guidelines	 are	 supplemental	 to	Codex	Section	 4	and	 section	 6	of	 the	247	General	 Principles	 of	 Food	 Hygiene	 (CAC/RCP	 1-	1969)	 for	 establishments	 that	248	produce	table	eggs.	See	annex	A	and	B.		249	Where	 practicable,	 separate	 areas	 should	 be	 allocated	 for	storage	 and	 processing	 of	250	egg	products.	251		252	7.2		Egg	collection	equipment	253	7.2.1		Collection	equipment	should	be	made	of	materials	that	are	non-toxic	and	be	254	designed,	 constructed,	 installed,	 maintained	 and	 used	 in	 a	 manner	 to	255	facilitate	good	hygienic	practices.	256	7.2.2		Egg	collecting	equipment	and	containers	should	be	cleaned	and	disinfected	257	regularly,	 or	 if	 necessary	 replaced,	 and	 with	 sufficient	 frequency	 to	258	minimize	or	prevent	contamination	of	table	eggs.	259	7.2.3		Egg	collecting	equipment	should	be	maintained	in	proper	working	condition	260	and	this	should	be	periodically	verified.	261		262	7.3			Packaging	and	storage	263	PHILIPPINE	NATIONAL	STANDARD																																																																				PNS/BAFS	xx:	Code	of	Hygienic	Practice	for	Table	Eggs																						For	Public	consultative	meeting			
	10	7.3.1		Egg	 packaging	 and	 packaging	 equipment	 should	 be	 designed,	 constructed,	264	maintained	and	used	in	a	manner	that	will	minimize	damage	to	the	eggshell	265	and	avoid	the	introduction	of	contaminants	in	or	on	table	eggs.	266	7.3.2		Whenever	 table	 eggs	 are	 stored,	 it	 should	 be	 in	 a	 manner	 that	 minimizes	267	damage	 to	 the	 	 eggshell	 and	 avoids	 the	 introduction	 of	 contaminants,	 or	268	growth	of	existing	microorganisms	in	or	on	table	eggs,	giving	consideration	269	to	time	and	temperature	conditions.	270	7.3.3		Where	permanent	equipment	is	used,	it	should	be	corrosion-resistant	and	271	easy	 to	 clean	 and	 disinfect	 or	 if	 necessary	 able	 to	 be	 dismantled	 and	272	reassembled.	273		274	 	Control	of	operation	275	7.4.1		Control	of	food	hazards	276	7.4.1.1		Table	eggs	should	be	safe	and	suitable	as	defined	in	PNS	Table	Eggs.	277	7.4.1.2		All	efforts	should	be	made	to	avoid	production	of	dirty	table	eggs.		278	7.4.1.3		Control	measures	based	on	risk	should	be	in	placed	to	ensure	that	process	279	and	product	specifications	are	met,	and	the	hazards	in	or	on	table	eggs	are	280	effectively	identified	and	controlled.	281	7.4.1.5	Information	that	may	be	useful	for	establishing	specifications	could	include:	282	 flock	health	status	(including	pathogens	status);	283	 pathogen	load	in/on	table	eggs;	284	 agricultural	and	Veterinary	chemical	status;	285	 age	of	table	eggs;	286	 handling	methods;	and	287	 microbiocidal	treatments.	288		289	7.4.2		Key	aspects	of	hygiene	control	systems	290	7.4.2.1		Temperature	and	time	issues	291	From	 receipt	 of	table	 eggs,	 through	 handling,	 sorting	 and	 grading,	 washing,	 drying,	292	treatment,	packaging,	storage	and	distribution	to	point	of	consumption,	consideration	293	PHILIPPINE	NATIONAL	STANDARD																																																																				PNS/BAFS	xx:	Code	of	Hygienic	Practice	for	Table	Eggs																						For	Public	consultative	meeting			
	11	should	be	given	to	time	and	temperature	and	humidity	conditions	for	table	eggs	such	294	that	the	growth	of	pathogenic	microorganisms	will	be	minimized	and	the	safety	and	295	suitability	of	the	table	eggs	will	not	be	adversely	affected.	296	Temperature	fluctuations	should	be	minimized	as	much	as	possible.		297		298	8		Specific	process	steps	299	8.1		Handling	of	table	eggs	300	Table	eggs	should	be	handled	during	all	stages	of	cleaning,	sorting,	grading,	packing,	301	storing	and	distribution	in	a	manner	that	avoids	damage,	minimizes	moisture	on	the	302	shell	surface	and	prevents	contamination.	303	Table	eggs	intended	for	the	table	eggs	market	should	be	visibly	clean	prior	to	grading	304	and	packing.	305		306	8.2		Sorting,	grading	and	packing	307	 Cracked	eggs	should	be	segregated	from	those	intended	for	table	egg	market.		308	 Dirty	eggs	may	be	cleaned	and	if	appropriately	cleaned,	may	be	marketed	as	table	egg	309	or	sent	for	further	processing.	310	 Broken/leaker	and	other	unsuitable	table	eggs	should	be	identified	in	such	a	way	that	311	they	cannot	be	used	for	human	consumption,	for	example,	by	appropriate	labelling	or	the	312	use	 of	 a	 de-characterising	 agent	 (an	 additive	 that	 makes	 it	 clearly	 visible	 that	 the		eggs	313	should	not	be	processed	into	human	food,	e.g.	a	denaturing	agent).	314		315	8.3		Cleaning		316	 A	cleaning	process	may	be	used	to	remove	foreign	matter	from	the	shell	surface,	but	317	this	should	be	carried	out	under	carefully	controlled	conditions	so	as	to	minimize	damage	318	to	the	shell	surface.	319	 Cleaning	can	be	used	to	reduce	the	bacterial	load	on	the	outside	of	the	shell.	320	 If	 dry	 cleaning	 is	 undertaken,	 the	 methods	 used	 should	 minimize	 damage	 to	 the	321	protective	cuticle.		322		323	PHILIPPINE	NATIONAL	STANDARD																																																																				PNS/BAFS	xx:	Code	of	Hygienic	Practice	for	Table	Eggs																						For	Public	consultative	meeting			
	12	8.4		Washing,	disinfection	and	drying		324	 Washing	should	be	carried	out	under	carefully	controlled	conditions	so	as	to	minimize	325	damage	to	the	shell	and	prevent	contamination	of	the	egg	contents.	326	 Table	eggs	should	not	be	soaked	prior	to	or	during	washing.	327	 Water	 used	 for	 washing	 should	 be	potable	 with	 appropriate	 water	 temperature	 and	328	pH	and	quality.		329	 If	cleaning	compounds	are	used,	they	should	be	suitable	for	use	in	table	eggs	and	not	330	adversely	affect	the	safety	of	the	egg.	331	 If	table	eggs	are	washed,	they	should	be	dried	to	minimize	moisture	on	the	surface	of	332	the	shell	that	can	lead	to	contamination	or	growth	of	mold.	Washing	should	be	followed	by	333	effective	sanitizing	of	the	shell.	334		335	8.5		In	shell	treatment	336	Where	table	eggs	are	treated	to	eliminate	pathogens	(e.g.	in-shell	pasteurization)	the	337	treatment	should	not	adversely	affect	the	safety	or	suitability	of	the	egg.	338		339	8.6		Storage	340	 Storage	temperatures,	times	and	humidity	should	not	have	a	detrimental	effect	on	the	341	safety	and	suitability	of	table	eggs.	The	time	and	temperature	conditions	and	humidity	for	342	egg	storage	at	the	farm	should	be	established	taking	into	account	the	hygienic	condition	of	343	the	 table	 eggs,	 the	 hazards	 that	 are	 reasonably	 likely	 to	 occur,	 the	 end	 use	 of	 the	 table	344	eggs,	and	the	intended	duration	of	storage.	345	 Table	eggs	should	be	stored	and	transported	under	conditions	that	will	not	adversely	346	affect	the	safety	and	suitability	of	the	egg.	347	 Eggs	more	than	one	week	from	their	production	date	shall	be	stored		at	temperatures	348	not	exceeding		24	degrees	Celsius.																																																																																																																																																																																																																																																																																																																																																																																																																																																																																																																																																																																																																																																																																																																																																																																																																																																																																																																																																																																																																																																																																																																																																																																																																																																																																																																																																																																																																																																																																																																																																																																																																																																																																																																																																																																																																																																																																																																																																																																																																																																																																																																																																																																																																																																																																																																																																																																																																																																																																																																																																																																																																																																																																																																																																																																																																																																																																																																																																																																																																																																																																																																																																																																																																																																																																																																																																																																																																																																																																																																																																																																																																																																																																																																																																																																																																																																																																																																																																																																																																																																																																																																																																																																																																																																																																																																																																																																																																																																																																																																																																																																																																																																																																																																																																																																																																																																																																																																																																																																																																																																																																																																																																																																																																																																																																																																																																																																																																																																																																																																																																																																																																																																																																																																																																																																																																																																																																																																																																																																																																																																																																																																																																																																																																																																																																																																																																																																																																																																																																																																																																																																																																																																																																																																																																																																																																																																																																																																																																																																																																																																																																																																																																																																																																																																																																																																																																																																																																																																																																																																																																																																																																																																																																																																																																																																																																																																																																																																																																																																																																																																																																																																																																																																																																																																																																																																																																																																																																																																																																																																																																																																																																																																																																																																																																																																																																																																																																																																																																																																																																																																																																																																																																																																																																																																																																																																																																																																																																																																																																																																																																																																																																																																																																																																																																																																																																																																																																																																																																																																																																																																																																																																																																																																																																																																																																																																																																																																																																																																																																																																																																																																																																																																																																																																																																																																																																																																																																																																																																																																																																																																																																																																																																																																																																																																																																																																																																																																																																																																																																																																																																																																																																																																																																																																																																																																																																																																																																																																																																																																																																																																																																																																																																																																																																																																																																																																																																																																																																																																																																																																																																																																																																																																																																																																																																																																																																																																																																																																																																																																																																																																																																																																																																																																																																																																																																																																																																																																																																																																																																																																																																																																																																																																																																																																																																																																																																																																																																																																																																																																																																																																																																																																																																																																																																																																																																																																																																																																																																																																																																																																																																																																																																																																																																																																																																																																																																																																																																																																																																																																																																																																																																																																																																																																																																																																																																																																																																																																																																																																																																																																																																																																																																																																																																																																																																																																																																																																																																																																																																																																																																																																																																																																																																																																																																																																																																																																																																																																																																																																																																																																																																																																																																																																																																																																																																																																																																																																																																																																																																																																																																																																																																																																																																																																																																																																																																																																																																																																																																																																																																																																																																																																																																																																																																																																																																																																																																																																																																																																																																																																																																																																																																																																																																																																																																																																																																																																																																																																																																																																																																																																																																																																																																																																																																																																																																																																																																																																																																																																																																																																																																																																																																																																																																																																																																																																																																																																																																																																																																																																																																																																																																																																																																																																																																																																																																																																																																																																																																																																																																																																																																																																																																																																																																																																																																																																																																																																																																																																																																																																																																																																																																																																																																																																																																																																																																																																																																																																																																																																																																																																																																																																																																																																																																																																																																																																																																																																																																																																																																																																																												 349	 Table	eggs	are	perishable	products.	350	 Storage	conditions	should	minimize	moisture	on	the	shell	surface.	351	 Temperature	fluctuations	during	storage	and	distribution	should	be	minimized.	352		353	PHILIPPINE	NATIONAL	STANDARD																																																																				PNS/BAFS	xx:	Code	of	Hygienic	Practice	for	Table	Eggs																						For	Public	consultative	meeting			
	13	9		Shelf	life	for	table	eggs	354	9.1	The	growth	of	pathogenic	and/or	spoilage	microorganisms	to	unacceptable	355	levels	may	affect	the	shelf	life	of	table	eggs.	356	9.2		The	shelf	life	of	table	eggs	is	influenced	by	number	of	factors,	such	as:	357	 storage	conditions	including	temperature	fluctuation	and	humidity	358	 methods	and	treatments	359	 type	of	packaging	360	9.3		Shelf	 life	 of	 table	 eggs	should	 be	 established	 by	 the	 grader/packer,	361	consistent	with	requirements	of	relevant	authorities,	based	on:	362	 information	from	the	producer	on	the	time	since	lay,	time	and	temperature	in	storage	363	and	transport;	364	 type	of	packaging;	365	 likelihood	 of	 microbial	 growth,	 due	 to	 reasonably	 anticipated	 temperature	 abuse	366	during	storage,	distribution,	retail,	sale	and	handling	by	the	consumer	under	reasonably	367	foreseeable	conditions	of	distribution,	storage	and	use.	368		369	 Transportation	370	10.1		Transport	 vehicle	 should	 be	 accredited/registered	 by	 the	 competent	371	authority.	372	10.2	Table	eggs	should	be	transported	in	a	manner	that	will	minimize	breakage,	373	damage	and	contamination	374	10.3		Mobile	 containers	 and	 tankers	 should	 be	 cleaned	 and	 disinfected	 prior	 to	375	being	refilled.	376	10.4		Egg	 haulers	 (driver	or	 individual	 in	 charge	 of	 transport	 to	 and	 from	377	packaging	facility)	should	use	vehicles	suitable	for	transporting	table	eggs,	378	which	permit	easy	and	thorough	cleaning.	379	10.5		Table	eggs	should	be	transferred	between	establishments	promptly.	Table	380	eggs	should	 be	 maintained	 at	 an	 appropriate	 temperature,	including	381	avoiding	 fluctuations	 in	 temperatures	 that	 will	 result	 in	 condensation	 of	382	water	on	the	shell	surface.	383		384	PHILIPPINE	NATIONAL	STANDARD																																																																				PNS/BAFS	xx:	Code	of	Hygienic	Practice	for	Table	Eggs																						For	Public	consultative	meeting			
	14	11		Consumer	awareness	385	Where	 appropriate,	 advice	 should	 be	 made	 available	 to	 consumers	 on	 the	 safe	386	handling,	use,	preparation	and	consumption	of	table	eggs.	387		388	12								Training	389	12.1	Persons	 engaged	 in	 egg	hygiene	 activities	 should	 be	 trained	 and/or	390	instructed	to	a	required	level	of	training,	knowledge,	skills	and	ability.	391	12.2	Training	programs	should:	392	 provide	personnel	with	the	training,	knowledge,	skills	and	ability	to	393	carry	out	specified	egg	hygiene	tasks;	394	 provide	practical	training	to	the	extent	required;	395	 ensure	 that	 personnel	 involved	 in	 supervisory	 roles	 have	396	appropriate	skills;	397	 recognize	and	build	on	professional	qualifications;	and		398	 provide	 for	 the	 continuing	 education	 of	 persons	 involved	 with	 egg	399	hygiene.	400		401	402	PHILIPPINE	NATIONAL	STANDARD																																																																				PNS/BAFS	xx:	Code	of	Hygienic	Practice	for	Table	Eggs																						For	Public	consultative	meeting			
	15	Annex	A	403	Establishment:	Design	and	facilities	404		405	A.1	Location	406		407	A.1.1	Establishments	408	Potential	sources	of	contamination	need	to	be	considered	when	deciding	where	to	locate	409	food	establishments,	as	well	as	the	effectiveness	of	any	reasonable	measures	that	might	be	410	taken	 to	 protect	 food.	 Establishments	 should	 not	 be	 located	 anywhere	 where,	 after	411	considering	 such	 protective	 measures,	 it	 is	 clear	 that	 there	 will	 remain	 a	 threat	 to	 food	412	safety	or	suitability.	In	particular,	establishments	should	normally	be	located	away	from:	413	 environmentally	polluted	areas	and	industrial	activities	which	pose	a	serious	threat	of	414	contaminating	food;	415	 areas	subject	to	flooding	unless	sufficient	safeguards	are	provided;	416	 areas	prone	to	infestations	of	pests;	417	 areas	where	wastes,	either	solid	or	liquid,	cannot	be	removed	effectively.	418		419	A.1.2	Equipment	420	Equipment	should	be	located	so	that	it:	421	 permits	adequate	maintenance	and	cleaning;	422	 functions	in	accordance	with	its	intended	use;	and		423	 facilities	good	hygiene	practices,	including	monitoring.	424		425	A.2	Premises	and	rooms	426		427	A.2.1	Design	and	layout	428	Where	appropriate,	the	internal	design	and	layout	of	food	establishments	should	permit	429	good	 food	 hygiene	 practices,	 including	 protection	 against	 cross-contamination	 between	430	and	during	operations	by	foodstuffs.	431		432	A.2.2	Internal	structures	and	fittings	433	PHILIPPINE	NATIONAL	STANDARD																																																																				PNS/BAFS	xx:	Code	of	Hygienic	Practice	for	Table	Eggs																						For	Public	consultative	meeting			
	16	Structures	within	food	establishments	should	be	soundly	built	of	durable	materials	and	be	434	easy	 to	 maintain	clean	and	 where	 appropriate,	 able	 to	 be	 disinfected.	 In	 particular	 the	435	following	specific	conditions	should	be	satisfied	where	necessary	to	protect	the	safety	and	436	suitability	of	food:	437	 The	 surfaces	 of	 walls,	 partitions	 and	 floors	 should	 be	 made	 of	 impervious	 materials	438	with	no	toxic	effect	in	intended	use;	439	 Walls	and	partitions	should	have	a	smooth	surface	up	to	a	height	appropriate	to	the	440	operation;	441	 Floors	should	be	constructed	to	allow	adequate	drainage	and	cleaning;	442	 Ceilings	 and	 overhead	 fixtures	 should	 be	 constructed	 and	 finished	 to	 minimize	 the	443	build	up	of	dirt	and	condensation,	and	the	shedding	of	particles.	444	 Windows	should	be	easy	to	clean,	be	constructed	to	minimize	the	build	up	of	dirt	and	445	where	 necessary,	 be	 fitted	 with	 removable	 and	 cleanable	 insect-proof	 screens.	 Where	446	necessary,	window	should	be	fixed;	447	 Doors	should	have	smooth,	non-absorbent	surfaces,	and	be	easy	to	clean	and,	where	448	necessary,	disinfectant;	449	 Working	surfaces	that	come	into	direct	contact	with	food	should	be	in	sound	condition,	450	durable	and	easy	to	clean,	maintain	and	disinfect.	They	should	be	made	of	smooth,	non-451	absorbent	materials,	and	inert	to	the	food,	to	detergents	and	disinfectants	under	normal	452	operating	conditions.	453		454	A.2.3	Temporary/mobile	premises	and	vending	machines	455	Premises	 and	 structures	 covered	 include	 market	 stalls,	 mobile	 sales	 and	 street	 vending	456	vehicles,	temporary	premises	in	which	food	is	handled	such	as	tents	and	marquees.	457	Such	premises	and	structures	should	be	sited,	designed	and	constructed	to	avoid,	as	far	as	458	reasonable	practicable,	contaminating	food	and	harbouring	pests.	459	In	 applying	 these	 specific	 conditions	 and	 requirements,	 any	 food	 hygiene	 hazards	460	associated	 with	 such	 facilities	 should	 be	 adequately	 controlled	 to	 ensure	 the	 safety	 and	461	suitability	of	food.	462		463	A.3	Equipment	464		465	A.3.1	General		466	PHILIPPINE	NATIONAL	STANDARD																																																																				PNS/BAFS	xx:	Code	of	Hygienic	Practice	for	Table	Eggs																						For	Public	consultative	meeting			
	17	Equipment	and	containers	(other	than	once-only	use	containers	and	packaging)	coming	467	into	 contact	 with	 food,	 should	 be	 designed	 and	 constructed	 to	 ensure	 that,	 where	468	necessary,	 they	 can	 be	 adequately	 cleaned,	 disinfected	 and	 maintained	 to	 avoid	 the	469	contamination	 of	food.	 Equipment	 and	 containers	 should	 be	 made	 of	 materials	 with	 no	470	toxic	effect	in	intended	use.	Where	necessary,	equipment	should	be	durable	and	movable	471	or	 capable	 of	 being	 dissembled	 to	 allow	 for	 maintenance,	 cleaning,	 disinfection,	472	monitoring	and,	for	example,	to	facilitate	inspection	for	pests.	473		474	A.3.2	Food	control	and	monitoring	equipment	475	In	addition	to	the	general	requirements	in	paragraph	4.3.1,	equipment	used	to	cook,	heat	476	treat,	 cool,	 store	 or	 freeze	 food	 should	 be	 designed	 to	 achieve	 the	 required	food	477	temperatures	 as	 rapidly	 as	 necessary	 in	 the	 interests	 of	 food	 safety	 and	 suitability,	 and	478	maintain	them	effectively.	Such	equipment	should	also	be	designed	to	allow	temperatures	479	to	be	monitored	and	controlled.	Where	necessary,	such	equipment	should	have	effective	480	means	of	controlling	and	monitoring	humidity,	air-flow	and	any	other	characteristic	likely	481	to	have	a	detrimental	effect	on	the	safety	or	suitability	of	food.	These	requirements	are	482	intended	to	ensure	that:	483	 harmful	or	undesirable	micro-organisms	or	their	toxins	are	eliminated	or	reduced	to	484	safe	levels	or	their	survival	and	growth	are	effectively	controlled.	485	 where	appropriate,	critical	limits	established	in	HACCP-based	plans	can	be	monitored;	486	and		487	 temperatures	 and	 other	 conditions	 necessary	 to	 food	 safety	 and	 suitability	 can	 be	488	rapidly	achieved	and	maintained.	489		490	A.3.3	Containers	for	waste	and	inedible	substances.	491	Containers	 for	 waste,	 by-product	 and	 inedible	 or	 dangerous	 substances,	 should	 be	492	specifically	identifiable,	suitably	constructed	and,	where	appropriate,	made	of	impervious	493	material.	Containers	used	to	hold	dangerous	substances	should	be	identified	and,	where	494	appropriate,	be	lockable	to	prevent	malicious	or	accidental	contamination	of	food.	495		496	A.4	Facilities	497		498	A.4.1	Water	supply	499	PHILIPPINE	NATIONAL	STANDARD																																																																				PNS/BAFS	xx:	Code	of	Hygienic	Practice	for	Table	Eggs																						For	Public	consultative	meeting			
	18	An	 adequate	 supply	 of	 potable	 water	 with	 appropriate	 facilities	 for	 its	 storage,	500	distribution	and	temperature	control,	should	be	available	whenever	necessary	to	ensure	501	the	safety	and	suitability	of	food.	502		503	Potable	water	should	be	as	specified	in	the	latest	edition	of	WHO	Guidelines	for	Drinking	504	Water	 Quality,	 or	 water	 of	 higher	 standard.	 Non-potable	 water	 (for	 use	 in,	 for	 example,	505	fire	control,	steam	production	refrigeration	and	other	similar	purposes	where	it	would	not	506	contaminate	 food),	 shall	 have	 a	 separate	 system.	 Non-potable	 water	 systems	 shall	 be	507	identified	and	shall	not	connect	with,	or	allow	reflux,	into,	potable	water	systems.	508		509	A.4.2	Drainage	and	waste	disposal	510	Adequate	 drainage	 and	 waste	 disposal	 systems	 and	 facilities	 should	 be	 provided.	 They	511	should	be	designed	and	constructed	so	that	the	risk	of	contaminating	food	or	the	potable	512	water	supply	is	avoided.	513		514	A.4.3	Cleaning	515	Adequate	facilities,	suitably	designated,	should	be	provided	for	cleaning	food,	utensils	and	516	equipment.	Such	facilities	should	have	an	adequate	supply	of	hot	and	cold	potable	water	517	where	appropriate.	518		519	A.4.4	Personnel	hygiene	facilities	and	toilets	520	Personnel	hygiene	facilities	should	be	available	to	ensure	that	an	appropriate	degree	of	521	personal	hygiene	can	be	maintained	and	to	avoid	contaminating	food.	Where	appropriate,	522	facilities	should	include:	523	 adequate	means	of	hygienically	washing	and	drying	hands,	including	wash	basins	and	524	a	supply	of	hot	and	cold	(or	suitably	temperature	controlled)	water;	525	 lavatories	of	appropriate	hygienic	design;	and	526	 adequate	changing	facilities	for	personnel.	527		528	Such	facilities	should	be	suitable	located	and	designated.	529		530	A.4.5	Temperature	control	531	PHILIPPINE	NATIONAL	STANDARD																																																																				PNS/BAFS	xx:	Code	of	Hygienic	Practice	for	Table	Eggs																						For	Public	consultative	meeting			
	19	Depending	on	the	nature	of	the	food	operations	undertaken,	adequate	facilities	should	be	532	available	 for	 heating,	 cooling,	 cooking,	 refrigerating	 and	 freezing	 food,	 for	 storing	533	refrigerated	 or	 frozen	 foods,	 monitoring	 food	 temperatures,	 and	 when	 necessary,	534	controlling	ambient	temperatures	to	ensure	the	safety	and	suitability	of	food.	535		536	A.4.6	Air	quality	and	ventilation	537	Adequate	means	of	natural	or	mechanical	ventilation	should	be	provided,	in	particular	to:	538	 minimize	 air-borne	 contamination	 of	 food,	 for	 example,	 from	 aerosols	 and	539	condensation	droplets;	540	 control	ambient	temperatures;	541	 control	humidity,	where	necessary,	to	ensure	the	safety	and	suitability	of	food.	542		543	Ventilation	 systems	should	 be	 designed	 and	 constructed	 so	 that	 air	 does	 not	 flow	 from	544	contaminated	 areas	 to	 clean	 areas	 and,	 where	 necessary,	 they	 can	 be	 adequately	545	maintained	and	cleaned.	546		547	A.4.7	Lighting	548	Adequate	 natural	 or	 artificial	 lighting	 should	 be	 provided	 to	 enable	 the	 undertaking	 to	549	operate	 in	 a	 hygienic	 manner.	 Where	 necessary,	 lighting	 should	 not	 be	 such	 that	 the			550	resulting	 colour	 is	 misleading.	 The	 intensity	 should	 be	 adequate	 to	 the	 nature	 of	 the	551	operation.	Lighting	fixtures	should,	where	appropriate,	be	protected	to	ensure	that	food	is	552	not	contaminated	by	breakages.	553		554	A.4.8	Storage	555	Where	 necessary,	 adequate	 facilities	 for	 the	 storage	 of	 food,	 ingredients	 and	 non-food	556	chemicals	(e.g.	cleaning	materials,	lubricants,	fuels)	should	be	provided.	557	Where	appropriate,	food	storage	facilities	should	be	designed	and	constructed	to:	558	 permit	adequate	maintenance	and	cleaning;	559	 avoid	pest	access	and	harbourage;	560	 enable	food	to	be	effectively	protected	from	contamination	during	storage;	and		561	 where	necessary,	provide	an	environment	which	minimizes	the	deterioration	of	food	562	(e.g.	by	temperature	and	humidity	control).	563		564	PHILIPPINE	NATIONAL	STANDARD																																																																				PNS/BAFS	xx:	Code	of	Hygienic	Practice	for	Table	Eggs																						For	Public	consultative	meeting			
	20	The	 type	 of	 storage	 facilities	 required	 will	 depend	 on	 the	 nature	 of	 the	 food.	 Where	565	necessary,	 separate,	 secure	 storage	 facilities	 for	 cleaning	 materials	 and	 hazardous	566	substances	should	be	provided.	567	568	PHILIPPINE	NATIONAL	STANDARD																																																																				PNS/BAFS	xx:	Code	of	Hygienic	Practice	for	Table	Eggs																						For	Public	consultative	meeting			
	21	Annex	B	569	Establishment:	Maintenance	and	sanitation	570		571	B.1	Maintenance	and	cleaning	572		573	B.1.1	General	574	Establishment	 and	 equipment	 should	 be	 kept	 in	 an	 appropriate	 state	 of	 repair	 and	575	condition	to:	576	 facilitate	all	sanitation	procedures;	577	 function	as	intended;	578	 prevent	 contamination	 of	 food,	 e.g.	 from	 metal	 shards,	 flaking	 plaster,	 debris	 and	579	chemicals.	580	Cleaning	 should	be	remove	 food	 residues	 and	 dirt	 which	 may	 be	 a	 source	 of	581	contamination.	The	necessary	cleaning	methods	and	materials	will	depend	on	the	nature	582	of	the	food	business.	Disinfection	may	be	necessary	after	cleaning.	583	Cleaning	can	be	carried	out	by	the	separate	or	the	combined	use	of	physical	methods,	such	584	as	heat,	scrubbing,	turbulent	flow,	vacuum	cleaning	or	other	methods	that	avoid	the	use	of	585	water,	and	chemical	methods	using	detergents,	alkalis	or	acids.	586	Cleaning	procedures	will	involve,	where	appropriate:	587	 removing	gross	debris	from	surfaces;	588	 applying	 a	 detergent	 solution	 to	 loosen	 soil	 and	 bacterial	 film	 and	 hold	 them	 in	589	solution	or	suspension;	590	 rinsing	 with	 water	 which	 may	 complies	 with	 section	 4,	 to	 remove	 loosened	 soil	 and	591	residues	of	detergent;	592	 dry	cleaning	or	other	appropriate	methods	for	removing	and	collecting	residues	and	593	debris;	and	594	 where	 necessary,	 disinfection	 with	 subsequent	 rinsing	 unless	 the	 manufacturers’	595	instructions	indicate	on	scientific	basis	that	rinsing	is	not	required.	596		597	B.2	Cleaning	programs	598	Cleaning	and	disinfection	programs	should	ensure	that	all	parts	of	the	establishment	are	599	appropriately	clean,	and	should	include	the	cleaning	of	cleaning	equipment.	600	PHILIPPINE	NATIONAL	STANDARD																																																																				PNS/BAFS	xx:	Code	of	Hygienic	Practice	for	Table	Eggs																						For	Public	consultative	meeting			
	22	Cleaning	 and	 disinfection	 programs	 should	 be	 continually	 and	 effectively	 monitored	 for	601	their	suitability	and	effectiveness	and	where	necessary,	documented.	602	Where	appropriate,	programs	should	be	drawn	up	in	consultation	with	relevant	specialist	603	expert	advisors.	604		605	B.3	Pest	control	systems	606		607	B.3.1	General	608	Pests	pose	a	major	threat	to	the	safety	and	suitability	of	food.	Pest	infestations	can	occur	609	where	 there	 are	 breeding	 sites	 and	 supply	 of	 food.	 Good	 Hygienic	 Practices	 should	 be	610	employed	 to	 avoid	 creating	 an	 environment	 conducive	 to	 pests.	 Good	 sanitation,	611	inspection	 of	 incoming	 materials	 and	 good	 monitoring	 can	 minimize	 the	 likelihood	 of	612	infestation	and	thereby	limit	the	need	for	pesticides.	613		614	B.3.2	Preventing	access	615	Building	 should	 be	 kept	 in	 good	 repair	 and	 condition	 to	 prevent	 pest	 access	 and	 to	616	eliminate	potential	breeding	sites.	Holes,	drains	and	other	places	where	pests	are	likely	to	617	gain	 access	 should	 be	 kept	 sealed.	Wire	 mesh	 screens,	 for	 example	 on	 open	 windows,	618	doors	 and	 ventilators,	 will	 reduce	 the	 problem	 of	 pest	 entry.	 Animals	 should,	 wherever	619	possible,	be	excluded	from	the	grounds	of	factories	and	food	processing	plants.	620		621	B.3.3	Harbourage	and	infestation	622	The	availability	of	food	and	water	encourages	pest	harbourage	and	infestation.	Potential	623	food	sources	should	be	stored	in	pest-proof	containers	and/or	stacked	above	the	ground	624	and	away	from	walls.	Areas	both	inside	and	outside	food	premixes	should	be	kept	clean.	625	Where	appropriate,	refuse	should	be	stored	in	covered,	pest-proof	containers.	626		627	B.3.4	Monitoring	and	detection	628	Establishments	 and	 surrounding	 areas	 should	 be	 regularly	 examined	 for	 evidence	 of	629	infestation.	630		631	B.3.5	Eradication	632	PHILIPPINE	NATIONAL	STANDARD																																																																				PNS/BAFS	xx:	Code	of	Hygienic	Practice	for	Table	Eggs																						For	Public	consultative	meeting			
	23	Pest	infestations	should	be	dealt	with	immediately	and	without	adversely	affecting	food	633	safety	 or	 suitability.	 Treatment	 with	 chemical,	 physical	 or	 biological	 agents	 should	 be	634	carried	out	without	posing	a	threat	to	the	safety	or	suitability	of	food.	635		636	B.4	Waste	management	637	Suitable	provision	must	be	made	for	the	removal	and	storage	of	waste.	Waste	must	not	be	638	allowed	 to	 accumulate	in	 food	 handling,	 food	 storage,	 and	 other	 working	 areas	 and	 the	639	adjoining	environment	except	so	far	as	is	unavoidable	for	the	functioning	of	the	business.	640	Waste	stores	must	be	kept	appropriately	clean.	641		642	B.5	Monitoring	effectiveness	643	Sanitation	systems	should	be	monitored	for	effectiveness,	periodically	verified	by	means	644	such	as	audit	pre-operational	inspections	or,	where	appropriate,	microbiological	sampling	645	of	environment	and	food	contact	surfaces	and	regularly	reviewed	and	adapted	to	reflect	646	changed	circumstances.		647	648	PHILIPPINE	NATIONAL	STANDARD																																																																				PNS/BAFS	xx:	Code	of	Hygienic	Practice	for	Table	Eggs																						For	Public	consultative	meeting			
	24	Bibliography	649		650	[1]		CAC/RCP	15	–	1976,	Code	of	Hygienic	Practice	for	Eggs	and	Egg	Products	651	[2]	PNS/BAFS	184:2016,	Code	of	Good	Animal	Husbandry	Practices	for	Chickens	652	–	Broilers	and	Layers	653	[3]	PNS/BAFS	168:2015,	Code	of	Hygienic	Practice	for	Meat	654		655		656