(a) Liquid egg storage rooms, including surface coolers and holding tank rooms, shall be kept clean and free from objectionable odors and condensation. Surface coolers and liquid holding vats containing product shall be kept covered while in use. Liquid cooling units shall be of approved construction and have sufficient capacity to cool all liquid eggs to the temperature requirements specified in this section.
(b) Compliance with temperature requirements applying to liquid eggs shall be considered as satisfactory only if the entire mass of the liquid meets the requirements.
(c) The cooling and temperature requirements for liquid egg products shall be as specified in Table I of this section.
Table I--Minimum Cooling and Temperature Requirements for Liquid Egg Products
[Unpasterurized product temperature within 2 hours from time of breaking]--------------------------------------------------------------------------------------------------------------------------------------------------------
Liquid (other than
Liquid (other than salt product) to be Temperature within 2 Temperature within 3
Product salt product) to be held in excess of 8 Liquid salt product hours after hours after
held 8 hours or less hours pasteurization stabilization--------------------------------------------------------------------------------------------------------------------------------------------------------Whites (not to be stabilized)...... 55 [deg]F. or lower... 45 [deg]F. or lower... ..................... 45 [deg]F. or lower..Whites (to be stabilized).......... 70 [deg]F. or lower... 55 [deg]F. or lower... ..................... 55 [deg]F. or lower.. (\1\)All other product (except product 45 [deg]F. or lower... 40 [deg]F. or lower... ..................... If to be held 8 hours If to be held 8 hours
with 10 percent or more salt or less 45 [deg]F. or less, 45 [deg]F.
added). or lower. If to be or lower. If to be
held in excess of 8 held in excess of 8
hours, 40 [deg]F. or hours, 40 [deg]F. or
lower. lower.Liquid egg product with 10 percent ...................... ...................... If to be held 30 65 [deg]F. or lower
or more salt added. hours or less, 65 \2\.
[deg]F. or lower. If
to be held in excess
of 30 hours, 45
[deg]F. or lower.--------------------------------------------------------------------------------------------------------------------------------------------------------\1\ Stabilized liquid whites shall be dried as soon as possible after removal of glucose. The storage of stabilized liquid whites shall be limited to
that necessary to provide a continuous operation.\2\ The cooling process shall be continued to assure that any salt product to be held in excess of 24 hours is cooled and maintained at 45 [deg]F. or
lower.
(d) Upon written request and under such conditions as may be prescribed by the National Supervisor, liquid cooling and holding temperatures not otherwise provided for in this section may be approved.
(e) Agitators shall be operated in such a manner as will minimize foaming.
(f) When ice is used as an emergency refrigerant by being placed directly into the egg meat, the source of the ice must be certified by the local or State board of health. Such liquid shall be dried. All ice shall be handled in a sanitary manner.
(g) Previously frozen egg or egg product cannot be added to liquid product for the purpose of complying with liquid cooling requirements. [36 FR 9814, May 28, 1971. Redesignated at 42 FR 32514, June 27, 1977 and further redesignated at 46 FR 63203, Dec. 31, 1981, as amended at 47 FR 745, Jan. 7, 1982; 60 FR 49170, Sept. 21, 1995]