Rule2021-23703
Egg Products Inspection Regulations; Correction
Primary source
Metadata and text below are from the Federal Register, a public-domain U.S. government work. Always verify the official published version before relying on it for any legal matter.
Published
November 3, 2021
Effective
November 3, 2021
Issuing agencies
Agriculture DepartmentFood Safety and Inspection Service
Abstract
The Food Safety and Inspection Service (FSIS) is correcting its regulations requiring official plants that process egg products (herein also referred to as "egg products plants" or "plants") to develop and implement Hazard Analysis and Critical Control Point (HACCP) Systems and Sanitation Standard Operating Procedures (Sanitation SOPs) and to meet other sanitation requirements consistent with FSIS' meat and poultry regulations.
Full Text
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<title>Federal Register, Volume 86 Issue 210 (Wednesday, November 3, 2021)</title>
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[Federal Register Volume 86, Number 210 (Wednesday, November 3, 2021)]
[Rules and Regulations]
[Pages 60549-60550]
From the Federal Register Online via the Government Publishing Office [<a href="http://www.gpo.gov">www.gpo.gov</a>]
[FR Doc No: 2021-23703]
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Rules and Regulations
Federal Register
________________________________________________________________________
This section of the FEDERAL REGISTER contains regulatory documents
having general applicability and legal effect, most of which are keyed
to and codified in the Code of Federal Regulations, which is published
under 50 titles pursuant to 44 U.S.C. 1510.
The Code of Federal Regulations is sold by the Superintendent of Documents.
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Federal Register / Vol. 86, No. 210 / Wednesday, November 3, 2021 /
Rules and Regulations
[[Page 60549]]
DEPARTMENT OF AGRICULTURE
Food Safety and Inspection Service
9 CFR Part 590
[Docket No. FSIS-2005-0015]
RIN 0583-AC58
Egg Products Inspection Regulations; Correction
AGENCY: Food Safety and Inspection Service, Department of Agriculture
(USDA).
ACTION: Correcting amendment.
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SUMMARY: The Food Safety and Inspection Service (FSIS) is correcting
its regulations requiring official plants that process egg products
(herein also referred to as ``egg products plants'' or ``plants'') to
develop and implement Hazard Analysis and Critical Control Point
(HACCP) Systems and Sanitation Standard Operating Procedures
(Sanitation SOPs) and to meet other sanitation requirements consistent
with FSIS' meat and poultry regulations.
DATES: This correction is effective November 3, 2021, except for
amendatory instructions 3 and 5, which are effective October 31, 2022.
FOR FURTHER INFORMATION CONTACT: Victoria Levine, Program Analyst,
Office of Policy and Program Development by telephone at (202) 690-
3184.
SUPPLEMENTARY INFORMATION: FSIS is making changes to the egg products
inspection regulations because plants that have not already implemented
HACCP will continue to need to meet the times and temperatures
contained in Table 1 of 9 CFR 590.530 and the times and temperatures
found in 9 CFR 590.536 until the HACCP regulations become effective on
October 31, 2022.
List of Subjects in 9 CFR Part 590
Eggs and egg products, Exports, Food grades and standards, Food
labeling, Imports, Reporting and recordkeeping requirements.
For the reasons set out in the preamble, 9 CFR part 590 is
corrected by making the following correcting amendments:
PART 590--INSPECTION OF EGGS AND EGG PRODUCTS (EGG PRODUCTS
INSPECTION ACT)
0
1. The authority citation for part 590 continues to read as follows:
Authority: 21 U.S.C. 1031-1056; 7 CFR 2.18, 2.53.
0
2. Add Sec. 590.530 to read as follows:
Sec. 590.530 Liquid egg cooling.
(a) through (b) [Reserved]
(c) The cooling and temperature requirements for liquid egg
products shall be as specified in Table 1 to this section.
Table 1 to Sec. 590.530--Minimum Cooling and Temperature Requirements for Liquid Egg Products
[Unpasterurized product temperature within 2 hours from time of breaking]
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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
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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 or If to be held 8 hours or
with 10 percent or more salt less 45 [deg]F or lower. less, 45 [deg]F or
added). If to be held in excess lower. If to be held in
of 8 hours, 40 [deg]F or excess of 8 hours, 40
lower. [deg]F or lower.
Liquid egg product with 10 .................... .................... If to be held 30 65 [deg]F or lower \2\...
percent or more salt added. hours or less, 65
[deg]F or lower. If
to be held in
excess of 30 hours,
45 [deg]F or lower.
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\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) through (g) [Reserved]
[[Page 60550]]
Sec. 590.530 [Removed]
0
3. Effective October 31, 2022, remove Sec. 590.530.
Sec. 590.536 [Amended]
0
4. Add Sec. 590.536 to read as follows:
Sec. 590.536 Freezing operations.
(a) [Reserved]
(b)(1) Nonpasteurized egg products which are to be frozen shall be
solidly frozen or reduced to a temperature of 10 [deg]F or lower within
60 hours from time of breaking.
(2) Pasteurized egg products which are to be frozen shall be
solidly frozen or reduced to a temperature of 10 [deg]F or lower within
60 hours from time of pasteurization.
(3) The temperature of the products not solidly frozen shall be
taken at the center of the container to determine compliance with this
section.
(c) through (e) [Reserved]
Sec. 590.536 [Removed]
0
5. Effective October 31, 2022, remove Sec. 590.536.
Done at Washington, DC.
Theresa Nintemann,
Deputy Administrator.
[FR Doc. 2021-23703 Filed 11-2-21; 8:45 am]
BILLING CODE 3410-DM-P
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