5‑16 Temperature controls for preparing 5‑16 Temperature controls for preparing prescribed eggs or egg products

5‑16 Temperature controls for preparing prescribed eggs or egg products

(1) Prescribed eggs must be placed under temperature controls as soon as practicable after the eggs are laid. Chilling (2) Prescribed eggs and egg products that are to be chilled must: (a) be cooled: (i) for whole eggs—to a temperature of 18 °C or cooler; or (ii) for any other eggs or egg products—to a temperature of 5 °C or cooler; or (b) if the approved arrangement for operations to prepare the eggs or egg products provides for different temperature controls for chilling the eggs or egg products—be cooled in accordance with those controls. (3) For the purposes of subsection (2), the eggs or egg products must be cooled quickly enough to minimise the growth of pathogens that could adversely affect the fitness for human consumption of the eggs or egg products. (4) The approved arrangement for operations to prepare the eggs or egg products must provide for measures to validate the effectiveness of: (a) the rate of cooling of the eggs or egg products; and (b) if paragraph (2)(b) applies—the temperature controls referred to in that paragraph; in minimising the growth of pathogens that could adversely affect the fitness for human consumption of the eggs or egg products. Freezing (5) Prescribed eggs or egg products that are to be frozen must be hard frozen. (6) For the purposes of subsection (5), achieving the temperature required for the eggs or egg products to be hard frozen must be done quickly enough to minimise the growth of pathogens that could adversely affect the fitness for human consumption of the eggs or egg products. (7) The approved arrangement for operations to prepare the eggs or egg products must provide for measures to validate the effectiveness of the rate of achieving the required temperature. Thawing and tempering (8) Prescribed eggs or egg products must be thawed and tempered under temperature controls that minimise the growth of pathogens that could adversely affect the fitness for human consumption of the eggs or egg products. (9) The approved arrangement for operations to prepare the eggs or egg products must provide for measures to validate the effectiveness of the temperature controls in minimising the growth of pathogens that could adversely affect the fitness for human consumption of the eggs or egg products.