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The Egg Products Regulations 1993

S.I. 1993/1520 · Made 10 June 1993

Original text. legislation.gov.uk does not revise statutory instruments, so later amendments are not shown here. Changes made to it are listed under each provision when known.

FOOD

Made 10th June 1993

Laid before Parliament 23rd June 1993

Coming into force 14th July 1993

The Minister of Agriculture, Fisheries and Food, the Secretary of State for Health and the Secretary of State for Wales, acting jointly, in relation to England and Wales, and the Secretary of State for Scotland in relation to Scotland, in exercise of the powers conferred on them by sections 16(1) and (3), 17(1), 26 and 48(1) of, and paragraphs 1 and 4(b) of Schedule 1 to, the Food Safety Act 1990f1 and of all other powers enabling them in that behalf, hereby make the following Regulations, after consultation in accordance with section 48(4) of the said Act with such organisations as appear to them to be representative of interests likely to be substantially affected by the Regulations:—

Annotations to the whole text

Footnotes

f1

1990 c. 16; “the Ministers” is defined in section 4(1) of the Act.

Contents

  1. 1Title and commencement
  2. 2Interpretation and application
  3. 3Preparation requirements for egg products
  4. 4Records
  5. 5Approved establishments
  6. 6Revocation of approvals
  7. 7Movement between approved establishments
  8. 8Supervision by the food authority
  9. 9Penalties and enforcement
  10. 10Revocations and transitional provisions
  11. Signature
  12. Schedule 1: REQUIREMENTS FOR THE PREPARATION OF EGG PRODUCTS
  13. 1Paragraph 1
  14. 2Paragraph 2
  15. 3Paragraph 3
  16. 4Paragraph 4
  17. 5Paragraph 5
  18. 6Paragraph 6
  19. 7Paragraph 7
  20. 8Paragraph 8
  21. 9Paragraph 9
  22. 10Paragraph 10
  23. 11Paragraph 11
  24. 12Paragraph 12
  25. 13Paragraph 13
  26. 14Paragraph 14
  27. 15Paragraph 15
  28. 16Paragraph 16
  29. 17Paragraph 17
  30. 18Paragraph 18
  31. 19Paragraph 19
  32. 20Paragraph 20
  33. 21Paragraph 21
  34. Schedule 2
  35. IPASTEURISATION OF WHOLE EGG OR YOLK
  36. Part II: DETERMINATION OF APLHA-AMYLASE IN WHOLE EGG OR YOLK
  37. 1Introduction
  38. 2Sample preparation
  39. 3Reagents
  40. 4Apparatus
  41. 5Procedure
  42. 6Interpretation
  43. 7Quality Control Procedures
  44. Schedule 3HEAT TREATMENT OF ALBUMEN
  45. Schedule 4
  46. Part I: MICROBIOLOGICAL CRITERIA
  47. 1Paragraph 1
  48. IITHE TEST FOR SALMONELLA IN HEAT TREATED EGG PRODUCTS
  49. IIITHE TEST FOR MESOPHILIC AEROBIC BACTERIA IN HEAT TREATED EGG PRODUCTS
  50. Part IV: THE TEST FOR ENTEROBACTERIACEAE IN HEAT TREATED EGG PRODUCTS
  51. 1Method of carrying out the test
  52. 2Method of carrying out the test
  53. 3Method of carrying out the test
  54. VTHE TEST FOR STAPHYLOCOCCUS AUREUS IN HEAT TREATED EGG PRODUCTS
  55. Part VI: OTHER CRITERIA
  56. 1Paragraph 1
  57. Schedule 5: STORAGE
  58. 1Paragraph 1
  59. 2Paragraph 2
  60. 3Paragraph 3
  61. Schedule 6: TRANSPORT
  62. 1Paragraph 1
  63. 2Paragraph 2
  64. 3Paragraph 3
  65. Schedule 7: SUPERVISION OF PRODUCTION IN APPROVED ESTABLISHMENTS
  66. 1Paragraph 1
  67. 2Paragraph 2
  68. Schedule 8: APPROVAL OF ESTABLISHMENTS USED FOR THE MANUFACTURE OFEGG PRODUCTS
  69. Part I: GENERAL CONDITIONS FOR ESTABLISHMENTS
  70. 1Paragraph 1
  71. 2Paragraph 2
  72. 3Paragraph 3
  73. 4Paragraph 4
  74. 5Paragraph 5
  75. 6Paragraph 6
  76. 7Paragraph 7
  77. 8Paragraph 8
  78. 9Paragraph 9
  79. 10Paragraph 10
  80. 11Paragraph 11
  81. 12Paragraph 12
  82. 13Paragraph 13
  83. 14Paragraph 14
  84. 15Paragraph 15
  85. 16Paragraph 16
  86. 17Paragraph 17
  87. 18Paragraph 18
  88. Part II: HYGIENE REQUIREMENTS RELATING TO THE PREMISES, EQUIPMENT AND STAFF OF ESTABLISHMENTS
  89. 1Paragraph 1
  90. 2Paragraph 2
  91. 3Paragraph 3
  92. 4Paragraph 4
  93. 5Paragraph 5
  94. 6Paragraph 6
  95. 7Paragraph 7
  96. 8Paragraph 8
  97. Schedule 9: PACKAGING OF EGG PRODUCTS
  98. 1Paragraph 1
  99. 2Paragraph 2
  100. 3Paragraph 3
  101. 4Paragraph 4
  102. 5Paragraph 5
  103. 6Paragraph 6
  104. 7Paragraph 7
  105. Schedule 10: MARKING OF EGG PRODUCTS
  106. 1Paragraph 1
  107. 2Paragraph 2
  108. 3Paragraph 3
  109. 4Paragraph 4
  110. Schedule 11REVOCATIONS
  111. Explanatory note