Document ID: chunk:federal_register_of_legislation:F2018C00937:front:0:p5
Version: federal_register_of_legislation:F2018C00937
Segment Type: other
Provision Reference: 
Character Range: 10095–13268

reasonable measures to ensure that personnel and visitors exercise personal hygiene and health practices that do not make the eggs or egg product unsafe or unsuitable.

19 Design, construction and maintenance of premises, equipment and transportation vehicles

An egg processor must –

(a) ensure that premises, equipment and transportation vehicles are designed and constructed in a way that minimises the contamination of the eggs or egg products, allows for effective cleaning and sanitisation, and minimises the harbourage of pests and vermin; and
(b) keep premises, equipment and transportation vehicles effectively cleaned, sanitised and in good repair to ensure the eggs or egg products are not made unsafe or unsuitable.

20 Traceability

(1) An egg processor must not sell eggs unless each individual egg is marked with the processor's or producer's unique identification.

(2) An egg processor must not sell or supply egg product unless each package or container containing the egg product is marked with the processor's or the producer's unique identification.

(3) In addition to subclauses (1) and (2), an egg processor must have a system to identify –

(a) from whom eggs were or egg pulp was received; and
(b) to whom eggs or egg product was supplied.

21 Processing egg product

(1) An egg processor must process egg product by –

(a) pasteurising; or
(b) heating using any other time and temperature combination of equivalent or greater lethal effect on any pathogenic micro-organisms in the egg product; or
(c) using any other process that provides an equivalent or greater lethal effect on any pathogenic micro-organisms in the egg product.

(2) For paragraph (1)(a), the egg product listed in Column 1 of the Table to this clause must be pasteurised to the time and temperature combinations in Column 2, Column 3 and Column 4.

(3) A process described in paragraph 1(b) or (c), if used, must be validated by the egg processor.

(4) In this clause –

validate means –

(a) confirming a control measure for a critical control point or process is effective to minimise a food safety hazard; and
(b) providing objective evidence to confirm paragraph (a).

Table to clause 21

Column 1                              Column 2                                       Column 3                                     Column 4
Egg product                           Retention temperature to be no less than (oC)  Retention time to be no less than (minutes)  Maximum temperature to be immediately rapidly cooled to (oC)
Egg pulp (without any sugar or salt)  64                                             2.5                                          ≤ 7
Liquid egg yolk                       60                                             3.5                                          ≤ 7
Liquid egg white                      55                                             9.5                                          ≤ 7

Editorial note:

For subclause 21(1), Standard 1.6.1 specifies microbiological limits for processed egg products for sale.

22 Storage or transport of processed egg product

A processor must ensure that egg product processed under clause 21