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60549

Rules and Regulations
Federal Register Vol. 86, No. 210
Wednesday, November 3, 2021

This section of the FEDERAL REGISTER
contains regulatory documents having general applicability and legal effect, most of which are keyed to and codified in the Code of Federal Regulations, which is published under 50 titles pursuant to 44 U.S.C. 1510.
The Code of Federal Regulations is sold by the Superintendent of Documents.

DEPARTMENT OF AGRICULTURE
Food Safety and Inspection Service 9 CFR Part 590
Docket No. FSIS20050015
RIN 0583AC58

Egg Products Inspection Regulations;
Correction Food Safety and Inspection Service, Department of Agriculture USDA.
ACTION: Correcting amendment.
AGENCY:

The Food Safety and Inspection Service FSIS is correcting
SUMMARY:

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.
FOR FURTHER INFORMATION CONTACT:
Victoria Levine, Program Analyst, Office of Policy and Program Development by telephone at 202 6903184.
SUPPLEMENTARY 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.

List 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:
PART 590INSPECTION OF EGGS
AND EGG PRODUCTS EGG
PRODUCTS INSPECTION ACT
1. The authority citation for part 590
continues to read as follows:

Authority: 21 U.S.C. 10311056; 7 CFR
2.18, 2.53.

2. Add 590.530 to read as follows:

590.530

Liquid 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 590.530MINIMUM COOLING AND TEMPERATURE REQUIREMENTS FOR LIQUID EGG PRODUCTS
Unpasterurized product temperature within 2 hours from time of breaking
Product
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Whites not to be stabilized.
Whites to be stabilized.
All other product except product with 10 percent or more salt added.
Liquid egg product with 10 percent or more salt added.

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
55 F or lower

45 F or lower

45 F or lower.

70 F or lower

55 F or lower

55 F or lower

1.

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.

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.

Temperature within 2 hours after pasteurization
Temperature within 3 hours after stabilization
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
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and holding temperatures not otherwise provided for in this section may be approved.

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