SCHEDULE 1REQUIREMENTS FOR THE PREPARATION OF EGG PRODUCTS
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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.