[Federal Register Volume 86, Number 210 (Wednesday, November 3, 2021)]
[Rules and Regulations]
[Pages 60549-60550]
From the Federal Register Online via the Government Publishing Office [www.gpo.gov]
[FR Doc No: 2021-23703]



 ========================================================================
 Rules and Regulations
                                                 Federal Register
 ________________________________________________________________________
 
 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. 
 
 ========================================================================
 

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

[[Page 60549]]



DEPARTMENT OF AGRICULTURE

Food Safety and Inspection Service

9 CFR Part 590

[Docket No. FSIS-2005-0015]
RIN 0583-AC58


Egg Products Inspection Regulations; Correction

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.

FOR FURTHER INFORMATION CONTACT: Victoria Levine, Program Analyst, 
Office of Policy and Program Development by telephone at (202) 690-
3184.

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 590--INSPECTION OF EGGS AND EGG PRODUCTS (EGG PRODUCTS 
INSPECTION ACT)

0
1. The authority citation for part 590 continues to read as follows:

    Authority:  21 U.S.C. 1031-1056; 7 CFR 2.18, 2.53.


0
2. Add Sec.  590.530 to read as follows:


Sec.  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 Sec.   590.530--Minimum Cooling and Temperature Requirements for Liquid Egg Products
                                        [Unpasterurized product temperature within 2 hours from time of breaking]
--------------------------------------------------------------------------------------------------------------------------------------------------------
                                                          Liquid (other than
                                    Liquid (other than    salt product) to be                           Temperature within 2      Temperature within 3
             Product                salt product) to be   held in excess of 8   Liquid salt product         hours after                hours after
                                   held 8 hours or less          hours                                     pasteurization             stabilization
--------------------------------------------------------------------------------------------------------------------------------------------------------
Whites (not to be stabilized)....  55 [deg]F or lower..  45 [deg]F or lower..  ....................  45 [deg]F or lower.......
Whites (to be stabilized)........  70 [deg]F or lower..  55 [deg]F or lower..  ....................  55 [deg]F or lower.......  (\1\).
All other product (except product  45 [deg]F or lower..  40 [deg]F or lower..  ....................  If to be held 8 hours or   If to be held 8 hours or
 with 10 percent or more salt                                                                         less 45 [deg]F or lower.   less, 45 [deg]F or
 added).                                                                                              If to be held in excess    lower. If to be held in
                                                                                                      of 8 hours, 40 [deg]F or   excess of 8 hours, 40
                                                                                                      lower.                     [deg]F or lower.
Liquid egg product with 10         ....................  ....................  If to be held 30      65 [deg]F or lower \2\...
 percent or more salt added.                                                    hours or less, 65
                                                                                [deg]F or lower. If
                                                                                to be held in
                                                                                excess of 30 hours,
                                                                                45 [deg]F or lower.
--------------------------------------------------------------------------------------------------------------------------------------------------------
\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 [deg]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]

[[Page 60550]]

Sec.  590.530  [Removed]

0
3. Effective October 31, 2022, remove Sec.  590.530.


Sec.  590.536  [Amended]

0
4. Add Sec.  590.536 to read as follows:


Sec.  590.536   Freezing operations.

    (a) [Reserved]
    (b)(1) Nonpasteurized egg products which are to be frozen shall be 
solidly frozen or reduced to a temperature of 10 [deg]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 [deg]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]


Sec.  590.536  [Removed]

0
5. Effective October 31, 2022, remove Sec.  590.536.

    Done at Washington, DC.
Theresa Nintemann,
Deputy Administrator.
[FR Doc. 2021-23703 Filed 11-2-21; 8:45 am]
BILLING CODE 3410-DM-P