5‑11 Hygiene control—processing5‑11 Hygiene control—processing

5‑11 Hygiene control—processing

(1) Refrigeration chambers at a registered establishment must achieve the temperatures required under this Part for chilling, freezing, maintaining, thawing and tempering prescribed eggs and egg products, taking account of the maximum quantity of eggs or egg products to be chilled, frozen, maintained, thawed or tempered at any one time using the refrigeration chambers.

Note: The approved arrangement for operations to prepare the eggs or egg products must provide for measures to validate the effectiveness of the temperature controls (see subsections 5‑16(9) and 5‑17(2) and (4)).

(2) Ingredients for prescribed eggs or egg products must: (a) be fit for the purpose for which they are used; and (b) be labelled, stored and handled in a way that ensures their identity can be ascertained. (3) Water required under this Part to be potable must contain no detectable E. coli for every 100 millilitres of water tested. (4) Steam used in contact with prescribed eggs or egg products or food contact surfaces must be free from substances that may: (a) have the potential to cause harm to human health; and (b) be a source of contamination for the eggs or egg products. (5) Compressed air and other processing gases that come into contact with prescribed eggs or egg products or food contact surfaces must be free from substances that may: (a) have the potential to cause harm to human health; and (b) be a source of contamination for the eggs or egg products.