Document ID: chunk:federal_register_of_legislation:F2021L00312:reg:3:p22
Version: federal_register_of_legislation:F2021L00312
Segment Type: reg
Provision Reference: reg 3 (pt 22/47)
Character Range: 93659–96507

(2), the eggs or egg products must be cooled quickly enough to minimise the growth of pathogens that could adversely affect the fitness for human consumption of the eggs or egg products.
 (4) The approved arrangement for operations to prepare the eggs or egg products must provide for measures to validate the effectiveness of:
 (a) the rate of cooling of the eggs or egg products; and
 (b) if paragraph (2)(b) applies—the temperature controls referred to in that paragraph;
in minimising the growth of pathogens that could adversely affect the fitness for human consumption of the eggs or egg products.

Freezing
 (5) Prescribed eggs or egg products that are to be frozen must be hard frozen.
 (6) For the purposes of subsection (5), achieving the temperature required for the eggs or egg products to be hard frozen must be done quickly enough to minimise the growth of pathogens that could adversely affect the fitness for human consumption of the eggs or egg products.
 (7) The approved arrangement for operations to prepare the eggs or egg products must provide for measures to validate the effectiveness of the rate of achieving the required temperature.

Thawing and tempering
 (8) Prescribed eggs or egg products must be thawed and tempered under temperature controls that minimise the growth of pathogens that could adversely affect the fitness for human consumption of the eggs or egg products.
 (9) The approved arrangement for operations to prepare the eggs or egg products must provide for measures to validate the effectiveness of the temperature controls in minimising the growth of pathogens that could adversely affect the fitness for human consumption of the eggs or egg products.

5‑17  Temperature controls for storing, handling, loading and transporting prescribed eggs or egg products

Shelf‑stable eggs or egg products
 (1) Shelf‑stable prescribed eggs or egg products must be stored, handled, loaded and transported at the temperature required under the approved arrangement for operations to prepare the eggs or egg products.
 (2) The approved arrangement for operations to prepare the eggs or egg products must provide for measures to validate the effectiveness of the temperature controls in minimising the growth of pathogens that could adversely affect the fitness for human consumption of the eggs or egg products.

Prescribed eggs or egg products other than shelf‑stable eggs or egg products
 (3) Prescribed eggs or egg products (other than shelf‑stable eggs or egg products) must be stored, handled, loaded and transported at:
 (a) the temperatures required for chilling or freezing the eggs or egg products under section 5‑16; or
 (b) if the approved arrangement for operations to prepare the eggs or egg products provides for different temperatures for the storing, handling, loading and transporting of the eggs or