Pennsylvania Code › Title 7 - AGRICULTURE › Part IV - Bureau of Market Development › Chapter 83 - PREPARATION OF FROZEN AND LIQUID EGGS › Subchapter A - REQUIREMENTS FOR EGG BREAKOUT OPERATIONS › Section 83.13 - Equipment

Current through Register Vol. 54, No. 28, July 13, 2024
(a) Tables shall be
				  constructed of stainless steel or other water impervious materials.
(b) A three-compartmented sink or three
				  adjacent sinks shall be provided with hot and cold running water for cleaning
				  and sanitizing equipment and shall be large enough for complete submersion of
				  breaking equipment and 30-pound cans.
(c) Single service paper towels, or a hot air
				  hand dryer, shall be provided.
(d)
				  Clarifiers and churns or other satisfactory equipment shall be provided to mix
				  the egg material.
(e) Breaking
				  trays, breaking knives and yolk and white separators that can be maintained in
				  a sanitary condition shall be provided.
(f) At least two sets of breaking equipment
				  shall be available, so as to enable the use of one while the other is being
				  cleaned and sanitized. Equipment shall be cleaned four times a day.
(g) Adequate facilities shall be provided to
				  effectively clean and sanitize all breaking equipment.
(h) Equipment and utensils shall be corrosion
				  resistant, relatively nonabsorbent and nontoxic.
(i) Egg contact surfaces shall be free of
				  breaks, chips, open seams, pits and cracks.
(j) Provision shall be made for storage of
				  breaking equipment such as trays, knives, separators and cups in enclosed
				  containers so as to minimize possible contamination by dust or foreign
				  materials. The equipment should be stored in a draining position.
(k) Disposal cans for holding egg shells
				  shall be constructed of materials which will permit proper cleaning and
				  sanitizing and prohibit leakage of contents. Plastic liners are recommended for
				  this purpose.
(l) Special leakproof
				  containers with covers shall be provided for inedible eggs. The containers
				  shall be disposable or constructed of materials that will permit proper
				  cleaning and sanitizing; shall be painted red; and shall be located adjacent
				  to, but not in, the egg breaking room and identified: "For inedible egg use
				  only."
(m) New or approved,
				  reusable containers, with covers, to hold liquid eggs for freezing, shall be
				  thoroughly cleaned and sanitized before use.
(n) Stainless steel buckets or trays to hold
				  eggs for breaking shall be used in order to permit thorough cleaning and
				  sanitizing.
(o) Racks shall be
				  provided for thoroughly draining equipment after cleaning, sanitizing or
				  sterilizing.
(p) A refrigerated
				  room shall be provided to reduce the temperature of shell eggs below 50°F
				  before breaking and shall be kept clean and free from objectionable
				  odors.
(q) Freezers which can
				  provide a temperature of -10°F shall be used to continually maintain egg
				  meat in containers to an internal temperature of 0°F. The freezers shall be
				  capable of reducing egg meat to 0°F within 60 hours. The freezers shall be
				  kept clean and free from objectionable odors.
(r) Adequate cooling equipment shall be
				  provided while liquid or frozen eggs are being delivered to consumers. See
				  Chapter 37, Subchapter C (relating to design and construction of frozen food
				  processing equipment).