(a)-(b) [Reserved]
(c) The cooling and temperature requirements for liquid egg products shall be as specified in Table 1 to this section.
Table 1 to § 590.530 - Minimum Cooling and Temperature Requirements for Liquid Egg Products
[Unpasterurized product temperature within 2 hours from time of breaking]
| Product | Liquid (other than salt product) to be held 8 hours or less |
Liquid (other than salt product) to be held in excess of 8 hours |
Liquid salt product |
Temperature within 2 hours after pasteurization | Temperature within 3 hours after stabilization |
|---|---|---|---|---|---|
| Whites (not to be stabilized) | 55 °F or lower | 45 °F or lower | 45 °F or lower | ||
| Whites (to be stabilized) | 70 °F or lower | 55 °F or lower | 55 °F or lower | (1). | |
| All other product (except product with 10 percent or more salt added) | 45 °F or lower | 40 °F or lower | If to be held 8 hours or less 45 °F or lower. If to be held in excess of 8 hours, 40 °F or lower | If to be held 8 hours or less, 45 °F or lower. If to be held in excess of 8 hours, 40 °F or lower. | |
| Liquid egg product with 10 percent or more salt added | If to be held 30 hours or less, 65 °F or lower. If to be held in excess of 30 hours, 45 °F or lower | 65 °F or lower2 |
(d) Upon written request and under such conditions as may be prescribed by the National Supervisor, liquid cooling and holding temperatures not otherwise provided for in this section may be approved.
(e)-(g) [Reserved]
[86 FR 60549, Nov. 3, 2021]