Document ID: chunk:federal_register_of_legislation:F2021L00312:reg:3:p23
Version: federal_register_of_legislation:F2021L00312
Segment Type: reg
Provision Reference: reg 3 (pt 23/47)
Character Range: 96261–99071

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 egg products—those temperatures.
 (4) If paragraph (3)(b) applies, the approved arrangement 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.

5‑18  Preserving prescribed eggs and egg products
 (1) Subject to any other requirements of this Part, a process applied to prescribed eggs or egg products for the purpose of extending their shelf life must ensure the safety of the eggs or egg products by:
 (a) destroying or preventing the growth of pathogens; or
 (b) reducing the growth of pathogens to a level that ensures that the microbiological safety of the eggs and egg products is not adversely affected.
 (2) The approved arrangement for operations to prepare the eggs or egg products must provide for measures to validate the effectiveness of the process in ensuring the safety of the eggs or egg products as referred to in paragraphs (1)(a) and (b).

5‑19  Thermal processing of canned prescribed eggs or egg products
 (1) Subject to any other requirement in the approved arrangement for operations to prepare the eggs or egg products, canning of prescribed eggs or egg products must result in eggs or egg products that are commercially sterile.
 (2) For canning of low acid prescribed eggs or egg products, the approved arrangement for operations to prepare the eggs or egg products must provide for measures to validate the effectiveness of the process to result in eggs or egg products that are commercially sterile.
 (3) Before a thermal process designed from simulated manufacturing conditions is used for canning prescribed eggs or egg products, the results of the process must be verified in the actual production of canned eggs or egg products:
 (a) using the thermal processing equipment to be used for canning the eggs or egg products; and
 (b) under the commercial operating conditions under which the canning is to take place.
 (4) The canning process and canning materials used must prevent contamination affecting the contents of the can.
 (5) Cans to be used for thermal processing must be inspected and evaluated in accordance with the Codex requirements.
Note: See section 7.4.8 of Volume 1 of Codex (Recommended Internal Code of Hygienic Practice for Low‑Acid and Acidified Low‑Acid Canned Foods) CAC/RCP 23‑1979.
 (6) After thermal processing, the cans must be cooled and handled in a way that prevents the introduction of pathogens that could affect the commercial sterility