P-29, r. 1 - Regulation respecting food

Section 5.6.4 Disposition versions

2012-09-01

5.6.4. Eggs may be processed only if:

(1)  in the case of those produced by domestic hens:

(a)  they have been graded in accordance with section 5.1.2;

(b)  where they are obtained by the slaughter of domestic fowl, they are fully formed and:

i.  they have been kept at a temperature not exceeding 13ºC between collecting and processing;

ii.  they are intended for pasteurization;

(2)  in the case of those produced by domestic turkeys, quail, ducks or other domestic fowl:

(a)  they are free from any odour not found in healthy eggs;

(b)  they are not mouldy;

(c)  they are not being incubated and have not been in an incubator;

(d)  they are free of any pathogenic microorganism, unless they are intended for pasteurization;

(e)  they are free of blood spots;

(f)  they are free of dirt and of any spot, other than blood spots, whose total surface exceeds one-third of the surface of the shell;

(g)  they do not leak, and do not show extensive, multiple or deep-seated alterations;

(h)  where they are obtained by the slaughter of domestic fowl, they are fully formed and:

i.  they have been kept at a temperature not exceeding 13ºC between collecting and processing;

ii.  they are intended for pasteurization.

O.C. 591-90, s. 1.