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

Regulations are current to 2014-10-27 and last amended on 2012-12-14. Previous Versions

Operation and Maintenance of Registered Processed Egg Stations

  •  (1) Every operator shall operate and maintain the registered processed egg station in accordance with this section and sections 9 and 10.

  • (2) The building, equipment, utensils and all other physical facilities of a registered processed egg station shall be maintained in a sanitary condition.

  • (3) Every registered processed egg station shall be operated in accordance with the sanitation program referred to in paragraph 6(2)(b) and with the quality assurance program referred to in paragraph 6(2)(c).

  • (4) Operations in relation to the preparation of processed egg in a registered processed egg station shall be carried out under stringent sanitary control.

  • (5) Where dried processed egg is prepared in a processing room of a registered processed egg station, no other processing shall be conducted in the processing room at the same time, unless otherwise permitted by the Director.

  • (6) A registered processed egg station shall have notices posted in prominent places instructing employees engaged in the preparation of processed egg to clean their hands immediately after using toilet facilities and that smoking is prohibited.

  • (7) In a registered processed egg station, no material or coating shall be used in repairing the floors, walls, ceilings, doors, windows and other parts of any room or area in which processed egg is prepared unless the material or coating is durable and free from any noxious constituent.

  • (8) Egg-breaking and processed egg preparation areas in a registered processed egg station shall have a minimum illumination of 540 lx.

  • (9) A registered processed egg station shall have, for the disposal of egg shells, receptacles and equipment that are clean and sanitary.

  • (10) Egg shells shall be removed continuously from the processing room in a registered processed egg station.

  • (11) Refuse shall be removed at least once daily from within a registered processed egg station.

  • (12) All lavatories, sinks and drains in a registered processed egg station shall be maintained in a manner that prevents any odours or fumes therefrom from pervading any room where processed egg is prepared.

  • (13) Subject to subsection (15), nothing that is likely to emit an odour that could affect the flavour of processed egg shall be kept in a registered processed egg station.

  • (14) The operator shall maintain an effective and safe rodent and insect control program and shall exclude any animal from the registered processed egg station.

  • (15) Any detergent, sanitizing agent or other chemical agent in a registered processed egg station shall be properly labelled and shall be stored and used in a manner that prevents the contamination of processed egg or any processed egg contact surface.

  • (16) Equipment that is used for the processing of eggs or the inspection or packing of processed egg shall be

    • (a) sanitized before use each day;

    • (b) cleaned and sanitized at the end of each day’s operations and, in the case of egg breakers or any other equipment designated by the inspector, after every four hours of use and at the end of each day’s operations; and

    • (c) drained and dried at the end of each day’s operations.

  • (17) Low- and high-pressure lines and pumps, homogenizers and heat-treating equipment in a registered processed egg station shall be cleaned and sanitized after use.

  • (18) The spraying equipment in a registered processed egg station shall be cleaned immediately after use.

  • (19) The main drying chamber of the egg dryer in a registered processed egg station shall be examined at the beginning and at the end of each continuous operation to determine whether the processed egg is thoroughly dry and whether it is scorched.

  • (20) Egg dryer conveyors, drying chambers, collector bags, sifters and packing equipment in a registered processed egg station shall be cleaned whenever moisture or foreign matter is present therein, or on the request of an inspector.

  • (21) Openings into an egg dryer in a registered processed egg station shall be closed except during cleaning.

  • (22) Pans, trays and other apparatus that are used in drying liquid processed egg in a registered processed egg station shall be clean and any oils and waxes that are applied to the drying apparatus shall be edible.

  • (23) Equipment and areas in a registered processed egg station that have been used in the preparation of inedible processed egg or any food other than processed egg shall be thoroughly cleaned and sanitized.

  • (24) No utensil or other equipment that comes into contact with inedible eggs shall be used in processing eggs or packing processed egg in a registered processed egg station unless it is cleaned and sanitized.

  • (25) The operator shall ensure that equipment that is used for the preparation of processed egg in a registered processed egg station is effective for the purpose for which it is intended.

  • SOR/81-416, s. 5;
  • SOR/91-423, s. 2.