Division I REQUIREMENTS FOR ESTABLISHMENTSX1

Food business operators must ensure that establishments for the manufacture of egg products are constructed, laid out and equipped so as to ensure separation of the following operations:

1. 1..

   washing, drying and disinfecting dirty eggs, where carried out;

2. 2..

   breaking eggs, collecting their contents and removing parts of shells and membranes;

   and

3. 3..

   operations other than those referred to in points 1 and 2.