5‑20 Pasteurisation and other treatments5‑20 Pasteurisation and other treatments

5‑20 Pasteurisation and other treatments

(1) This section applies to prescribed egg products that are liquid whole egg, liquid egg yolk, liquid egg white, or a mixture of liquid egg yolk and liquid egg white. (2) Liquid whole egg, or a mixture of liquid egg yolk and liquid egg white, must be pasteurised by being held at a temperature of not less than 64 °C for not less than 2.5 minutes and then immediately cooled to a temperature of 5 °C or cooler. (3) Liquid egg yolk must be pasteurised by being held at a temperature of not less than 60 °C for not less than 3.5 minutes and then immediately cooled to a temperature of 5 °C or cooler. (4) Liquid egg white must be pasteurised by being held at a temperature of not less than 55 °C for not less than 9.5 minutes and then immediately cooled to a temperature of 5 °C or cooler. (5) If the approved arrangement for operations to prepare the prescribed egg products mentioned in subsection (2), (3) or (4) provides for the egg products to undergo different treatment (whether by another time and temperature combination or otherwise), the egg products must undergo the different treatment.

Note: For information relating to pasteurisation standards and verification see Australian Standard AS 3993:2003, Equipment for the pasteurization of milk and other liquid dairy products—Continuous‑flow systems, as in force at the commencement of this instrument.

(6) If subsection (5) applies, the approved arrangement must provide for measures to validate the effectiveness of the treatment in ensuring the microbiological limits specified for egg products in the Food Standards Code are met for the egg products.

Note: For microbiological limits see Standard 1.6.1 of the Food Standards Code.