171Method of pasteurisation of blended egg product mixtures

171 Method of pasteurisation of blended egg product mixtures

171 Method of pasteurisation of blended egg product mixtures

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

(a) by an equivalent heat process using another time and temperature combination of equal or greater lethal effect on pathogens in the blended egg product mixture 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

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

(i) pasteurising an egg product 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.