§ 590.530 - Liquid egg cooling.

§ 590.530 Liquid egg cooling.

(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

¹ Stabilized liquid whites shall be dried as soon as possible after removal of glucose. The storage of stabilized liquid whites shall be limited to that necessary to provide a continuous operation.

² The cooling process shall be continued to assure that any salt product to be held in excess of 24 hours is cooled and maintained at 45 °F or lower.

(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]

Effective Date Note

Effective Date Note:

At 86 FR 60549, Nov. 3, 2021, § 590.530 was added, effective Nov. 3, 2021, to Oct. 31, 2022.