170Method of pasteurisation of egg products

170 Method of pasteurisation of egg products

170 Method of pasteurisation of egg products

A reference in a provision of the egg food safety scheme to the pasteurisation, however expressed, of an egg product is a reference to the pasteurisation of the egg product—

(a) in accordance with the requirements of the Food Standards Code, Standard 4.2.5 and using equipment in accordance with the requirements of the NSW Food Safety Schemes Manual, or

(b) by an equivalent heat process using another time and temperature combination of equal or greater lethal effect on pathogens in the egg product as would be achieved by—

(i) pasteurising an egg product in accordance with the requirements of the Food Standards Code, Standard 4.2.5, and

(ii) using equipment that complies with the requirements of the NSW Food Safety Schemes Manual, or

(c) by another process that produces an equivalent or greater lethal effect on pathogens in the egg product as would be achieved by—

(i) pasteurising in accordance with the Food Standards Code, Standard 4.2.5, and

(ii) using equipment approved by the Food Authority that complies with the requirements of the NSW Food Safety Schemes Manual.