SCHEDULE 1 REQUIREMENTS FOR THE PREPARATION OF EGG PRODUCTS
12 (1) Dirty eggs shall be cleaned before being broken, and this shall be carried out in a room which is separate from the breaking room or from any room where exposed egg contents are handled.
(2) Cleaning procedures shall be such as to prevent contamination or adulteration of the egg contents.
(3) Shells shall be sufficiently dry at the time of breaking to prevent adulteration of the egg contents by the remains of the cleaning water.