Processed Egg Regulations (C.R.C., c. 290)

Regulations are current to 2014-12-08 and last amended on 2012-12-14. Previous Versions

SCHEDULE I(Section 2 and subsections 9(11) to (15))HEATING REQUIREMENTS

PART I

LIQUID PROCESSED EGG

Column IColumn IIColumn III
ItemLiquid processed eggMinimum temperature of the processed egg at the automatic diversion valve (in °C (°F))Minimum heating time (in minutes)
1.Albumen (without chemical additives)54 (130)3.5
2.Whole egg with less than 24% egg solids60 (140)3.5
3.Whole egg with no less than 24% and no more than 38% egg solids61 (142)3.5
60 (140)6.2
4.Whole egg mix with less than 2% added salt or sweetening agent, or both61 (142)3.5
60 (140)6.2
5.Whole egg mix with no less than 2% and no more than 12% added sweetening agent61 (142)3.5
60 (140)6.2
6.Whole egg mix with no less than 2% and no more than 12% added salt63 (146)3.5
62 (144)6.2
7.Yolk61 (142)3.5
60 (140)6.2
8.Yolk mix with less than 2% added salt or sweetening agent, or both61 (142)3.5
60 (140)6.2
9.Yolk mix with no less than 2% and no more than 12% added sweetening agent63 (146)3.5
62 (144)6.2
10.Yolk mix with no less than 2% and no more than 12% added salt63 (146)3.5
62 (144)6.2
11.Ova63 (146)3.5
62 (144)6.2
12.Egg product with less than 24% total solidsFootnote for

PART I

LIQUID PROCESSED EGG

*
61 (142)3.5
60 (140)6.2
13.Egg product with no less than 24% and no more than 38% total solidsFootnote for

PART I

LIQUID PROCESSED EGG

*
62 (144)3.5
61 (142)6.2
14.Egg product with more than 38% total solidsFootnote for

PART I

LIQUID PROCESSED EGG

*
63 (146)3.5
62 (144)6.2
  • Return to footnote *Regardless of the total solids content, egg product must be heated to 63°C (146°F) for 3.5 minutes or to 62°C (144°F) for 6.2 minutes if there is no less than 2% and no more than 12% added sweetening agent or salt, or both.

PART II

DRIED ALBUMEN

Column IColumn IIColumn III
ItemDried albumenMinimum temperature of the processed egg in the heat-treating room (in °C (°F))Minimum heating time (in days)
1.Spray-dried albumen54 (130)7
2.Pan-dried albumen52 (125)5
  • SOR/81-416, ss. 14, 15;
  • SOR/91-423, s. 6;
  • SOR/97-151, ss. 6, 7;
  • SOR/2000-184, ss. 20, 21.