§ 83.17. Preparation of frozen and liquid eggs.
(a) Eggs with adhering dirt, leakers, incubator rejects and inedibles may not be used under any circumstances. Inedible eggs, including rots, eggs with diffused blood in the albumen; green whites; crusted yolks; stuck yolks; developed embryos; moldy, sour or musty eggs; and filthy or decomposed eggs may not be used.
(b) Eggs may not be broken into containers from outside the breaking room, such as from candling rooms or other rooms adjacent to the breaking room.
(c) Eggs for human consumption shall be broken prior to those broken for animal food.
(d) Shell particles, meat and blood spots more than one-eighth inch in diameter accidentally falling into breaking cups or trays shall be removed with a clean spoon or similar device.
(e) Egg products prepared by a plant shall conform at all times to the requirements of the act of March 11, 1909 (P. L. 13) (31 P. S. § § 294a—299).
(f) Liquid eggs may not exceed a temperature of 40°F at any time. Defrosted eggs may not be refrozen.
(g) Egg meat to be sold as liquid egg shall be cooled to not more than 40°F in 1 1/2 hours or less, and shall be at that temperature before leaving the plant.
(h) Eggs other than from the domestic fowl shall be segregated and, if processed, shall be processed separately with container marked and identified as such.
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