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Start Preamble
Start Printed Page 60549
AGENCY:
Food Safety and Inspection Service, Department of Agriculture (USDA).
ACTION:
Correcting amendment.
SUMMARY:
The Food Safety and Inspection Service (FSIS) is correcting its regulations requiring official plants that process egg products (herein also referred to as “egg products plants” or “plants”) to develop and implement Hazard Analysis and Critical Control Point (HACCP) Systems and Sanitation Standard Operating Procedures (Sanitation SOPs) and to meet other sanitation requirements consistent with FSIS' meat and poultry regulations.
DATES:
This correction is effective November 3, 2021, except for amendatory instructions 3 and 5, which are effective October 31, 2022.
Start Further InfoFOR FURTHER INFORMATION CONTACT:
Victoria Levine, Program Analyst, Office of Policy and Program Development by telephone at (202) 690-3184.
End Further Info End Preamble Start Supplemental InformationSUPPLEMENTARY INFORMATION:
FSIS is making changes to the egg products inspection regulations because plants that have not already implemented HACCP will continue to need to meet the times and temperatures contained in Table 1 of 9 CFR 590.530 and the times and temperatures found in 9 CFR 590.536 until the HACCP regulations become effective on October 31, 2022.
Start List of SubjectsList of Subjects in 9 CFR Part 590
- Eggs and egg products
- Exports
- Food grades and standards
- Food labeling
- Imports
- Reporting and recordkeeping requirements
For the reasons set out in the preamble, 9 CFR part 590 is corrected by making the following correcting amendments:
Start PartPART 590—INSPECTION OF EGGS AND EGG PRODUCTS (EGG PRODUCTS INSPECTION ACT)
End Part Start Amendment Part1. The authority citation for part 590 continues to read as follows:
End Amendment Part Start Amendment Part2. Add § 590.530 to read as follows:
End Amendment PartLiquid egg cooling.(a) through (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 lower 2 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) through (g) [Reserved]
3. Effective October 31, 2022, remove § 590.530.
End Amendment Part[Amended]4. Add § 590.536 to read as follows:
End Amendment PartFreezing operations.(a) [Reserved]
(b)(1) Nonpasteurized egg products which are to be frozen shall be solidly frozen or reduced to a temperature of 10 °F or lower within 60 hours from time of breaking.
(2) Pasteurized egg products which are to be frozen shall be solidly frozen or reduced to a temperature of 10 °F or lower within 60 hours from time of pasteurization.
(3) The temperature of the products not solidly frozen shall be taken at the center of the container to determine compliance with this section.
(c) through (e) [Reserved]
[Removed]5. Effective October 31, 2022, remove § 590.536.
End Amendment Part Start SignatureDone at Washington, DC.
Theresa Nintemann,
Deputy Administrator.
[FR Doc. 2021-23703 Filed 11-2-21; 8:45 am]
BILLING CODE 3410-DM-P
Document Information
- Effective Date:
- 11/3/2021
- Published:
- 11/03/2021
- Department:
- Food Safety and Inspection Service
- Entry Type:
- Rule
- Action:
- Correcting amendment.
- Document Number:
- 2021-23703
- Dates:
- This correction is effective November 3, 2021, except for amendatory instructions 3 and 5, which are effective October 31, 2022.
- Pages:
- 60549-60550 (2 pages)
- Docket Numbers:
- Docket No. FSIS-2005-0015
- RINs:
- 0583-AC58: Egg Products Inspection Regulations
- RIN Links:
- https://www.federalregister.gov/regulations/0583-AC58/egg-products-inspection-regulations
- Topics:
- Eggs and egg products, Exports, Food grades and standards, Food labeling, Imports, Reporting and recordkeeping requirements
- PDF File:
- 2021-23703.pdf
- Supporting Documents:
- » Egg Products Inspection Regulations; Correction
- » Egg Products Inspection Regulations
- » Egg Products Inspection Regulations
- » Egg Products Inspection Regulations
- CFR: (2)
- 9 CFR 590.530
- 9 CFR 590.536