3. An operator shall ensure that no processed egg is marked with an inspection legend in the registered processed egg station unless the processed egg meets the requirements and standards set out in this Part.

• 4. (1) Processed egg shall be prepared from eggs that

  • (a) are edible;

  • (b) are not leakers, except in the case of eggs that become leakers while being transferred to the egg breaking equipment and that are prepared in a manner acceptable to the Director in order to prevent the contamination of processed egg; and

  • (c) are free from dirt and other foreign matter.

• (2) Dried egg, dried egg mix and dried egg product shall be prepared from liquid egg or frozen egg that

  • (a) was processed in a registered processed egg station; or

  • (b) was imported into Canada in accordance with subsection 21(1).

• (3) No processed egg shall be marked with an inspection legend unless the processed egg

  • (a) meets the standards set out in section 5;

  • (b) is edible;

  • (c) meets the requirements of the Food and Drugs Act and the Food and Drug Regulations;

  • (d) is prepared in accordance with these Regulations;

  • (e) is prepared in a registered processed egg station;

  • (f) is as free from egg shell as the exercise of reasonable care and diligence in its preparation makes possible;

  • (g) is smooth in texture and well blended;

  • (h) tests negative for salmonellae and other pathogenic organisms of human health significance as determined by a method approved by the Minister; and

  • (i) [Repealed, SOR/2011-205, s. 21]

  • (j) is not contaminated.

4.1 [Repealed, SOR/91-423, s. 2]

• 5. (1) Frozen egg, frozen egg mix, liquid egg or liquid egg mix that is marked with an inspection legend shall, in addition to meeting the requirements set out in section 4,

  • (a) be free from any odour or flavour foreign to a normal egg from which the shell has been removed;

  • (b) have a coliform count of no more than 10 per gram;

  • (c) have a total viable bacteria count of no more than 50,000 per gram; and

  • (d) contain, in the case of frozen egg or liquid egg, not less than the following amount of egg solids by weight, namely,

    • (i) 24.2 per cent in the case of whole egg, and

    • (ii) 43 per cent in the case of egg yolk.

  • (e) [Repealed, SOR/94-447, s. 5]

• (2) Frozen egg product or liquid egg product that is marked with an inspection legend shall, in addition to meeting the requirements set out in section 4,

  • (a) be free from any odour or flavour foreign to a normal egg from which the shell has been removed;

  • (b) have a coliform count of no more than 10 per gram; and

  • (c) have a total viable bacteria count of no more than 50,000 per gram.

• (3) Dried egg or dried egg mix that is marked with an inspection legend shall, in addition to meeting the requirements set out in section 4,

  • (a) be free from any scorched or other odour or flavour foreign to a normal egg from which the shell and water have been removed;

  • (b) have a coliform count of no more than 10 per gram;

  • (c) have a total viable bacteria count of no more than

    • (i) 50,000 per gram in the case of whole egg, whole egg mix, yolk and yolk mix, and

    • (ii) 10,000 per gram in the case of albumen;

  • (d) [Repealed, SOR/94-447, s. 5]

  • (e) contain, in the case of spray-dried albumen, not more than 8 per cent water and, in the case of pan-dried albumen, not more than 16 per cent water; and

  • (f) contain, in the case of yolk or whole egg, not more than 5 per cent water.

  • (g) and (h) [Repealed, SOR/94-447, s. 5]

• (4) Dried egg product that is marked with an inspection legend shall, in addition to meeting the requirements set out in section 4,

  • (a) be free from any scorched or other odour or flavour foreign to a normal egg from which the shell and water have been removed;

  • (b) have a coliform count of no more than 10 per gram; and

  • (c) have a total viable bacteria count of no more than 50,000 per gram.

  • (d) [Repealed, SOR/94-447, s. 5]

• (5) and (6) [Repealed, SOR/94-447, s. 5]