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Part I PASTEURISATION OF WHOLE EGG OR YOLK

Original text. Later amendments are not shown.

Whole egg and yolk shall be pasteurised by being—

(a)

retained at a temperature of not less than 64.4°C for at least 2 minutes and 30 seconds, or

(b)

retained at another temperature and for another period of time to achieve at least the same degree of destruction of vegetative pathogenic organisms as if treated by the process specified in paragraph (a) above,

and then as quickly as possible cooled to a temperature below 4°C and retained at that temperature unless otherwise preserved, save that the temperature of whole egg or yolk may be held above 4°C solely for the purpose of dissolving added sugar or salt after which the whole egg or yolk shall be immediately cooled to below 4°C.