AFRICAN CD-ARS

STANDARD 1203
First Edition 2021

Hens egg products for use in the food industry — Specification

Reference No. CD-ARS 1203:2021(E)

ICS 67.120.30

© ARSO 2021
CD-ARS 1203:2021

Table of contents

1 Scope............................................................................................................................................ 1
2 Normative references.................................................................................................................... 1
3 Terms and definitions.................................................................................................................... 1
4 Quality requirements........................................................................................................................... 4
4.1 Minimum requirements......................................................................................................... 4
4.2 Purchaser-specified requirements........................................................................................ 4
4.2.1 Source materials.............................................................................................................. 4
4.2.2 Product type..................................................................................................................... 5
4.2.3 Physical and chemical indicators of conventional egg products.......................................5
4.2.4 Processing of egg products.............................................................................................. 5
4.2.5 Microbiological criteria...................................................................................................... 7
4.2.6 Provisions concerning contaminants................................................................................7
4.2.7 Provisions concerning hygiene......................................................................................... 7
4.2.8 Product history................................................................................................................. 7
4.2.9 Quality level...................................................................................................................... 8
4.2.10 Provisions concerning labelling....................................................................................8
4.2.11 Provisions concerning conformity-assessment requirements....................................10
4.2.12 Provisions concerning packaging, storage and transport...........................................10
4.3 Specific requirements......................................................................................................... 12
5 Packing and labelling.................................................................................................................. 13
5.1 Packing............................................................................................................................... 13
5.2 Labelling............................................................................................................................. 13
6 Code for purchaser requirements for egg products.....................................................................13
6.1 Definition of the code.......................................................................................................... 13
6.2 Example............................................................................................................................. 14
7 Provisions concerning methods of analysis................................................................................14
Annex A : Physical and chemical indicators of conventional egg products..........................................15
Annex B : Methods of analysis and sampling......................................................................................16
Annex C (informative): Requirements for operation and maintenance of premises for processing egg
products............................................................................................................................................... 21
Bibliography......................................................................................................................................... 30

ii © ARSO 2021 — All rights reserved

 CD-ARS 1203:2021

Foreword
The African Organization for Standardization (ARSO) is an African intergovernmental organization
established by the United Nations Economic Commission for Africa (UNECA) and the Organization of
African Unity (AU) in 1977. One of the fundamental mandates of ARSO is to develop and harmonize
African Standards (ARS) for the purpose of enhancing Africa’s internal trading capacity, increase
Africa’s product and service competitiveness globally and uplift the welfare of African communities.
The work of preparing African Standards is normally carried out through ARSO technical committees.
Each Member State interested in a subject for which a technical committee has been established has
the right to be represented on that committee. International organizations, Regional Economic
Communities (RECs), governmental and non-governmental organizations, in liaison with ARSO, also
take part in the work.

ARSO Standards are drafted in accordance with the rules given in the ISO/IEC Directives, Part 2.

The main task of technical committees is to prepare ARSO Standards. Draft ARSO Standards
adopted by the technical committees are circulated to the member bodies for voting. Publication as an
ARSO Standard requires approval by at least 75 % of the member bodies casting a vote.

Attention is drawn to the possibility that some of the elements of this document may be the subject of
patent rights. ARSO shall not be held responsible for identifying any or all such patent rights.

This African Standard was prepared by ARSO/TC 07, Meat, poultry, eggs and related products.

© African Organisation for Standardisation 2019 — All rights reserved*

ARSO Central Secretariat

International House 3rd Floor
P. O. Box 57363 — 00200 City Square
NAIROBI, KENYA

Tel. +254-20-2224561, +254-20-3311641, +254-20-3311608

E-mail: [email protected]
Web: www.arso-oran.org

*
© 2019 ARSO — All rights of exploitation reserved worldwide for African Member States’ NSBs.

© ARSO 2021 — All rights reserved iii

CD-ARS 1203:2021

Copyright notice
This ARSO document is copyright-protected by ARSO. While the reproduction of this document
by participants in the ARSO standards development process is permitted without prior
permission from ARSO, neither this document nor any extract from it may be reproduced, stored
or transmitted in any form for any other purpose without prior written permission from ARSO.

Requests for permission to reproduce this document for the purpose of selling it should be
addressed as shown below or to ARSO’s member body in the country of the requester:

© African Organisation for Standardisation 2019 — All rights reserved

ARSO Central Secretariat

International House 3rd Floor
P.O. Box 57363 — 00200 City Square
NAIROBI, KENYA

Tel: +254-20-2224561, +254-20-3311641, +254-20-3311608

E-mail: [email protected]
Web: www.arso-oran.org

Reproduction for sales purposes may be subject to royalty payments or a licensing agreement.
Violators may be prosecuted.

iv © ARSO 2021 — All rights reserved

 CD-ARS 1203:2021

Introduction
The purpose of this African Standard for egg products is to facilitate trade by specifying a uniform
language for use between buyer and seller. The language describes egg products traded and defines
a coding system for communication and electronic trade.

In Clause 5 the following code is used for egg products:

Egg product UNECE code (data field 1)

Hen-egg product 90

It provides a variety of options to purchasers for grading, packing, labelling and other aspects of egg
products traded internationally.

To ensure that items comply with the requirements of this standard, purchasers may choose to use
the services of an independent, unbiased third party.

To supply egg products across international borders, legislative requirements relating to food hygiene
and veterinary inspection must be complied with. The standard does not attempt to prescribe those
aspects, which are covered elsewhere: such provisions are left for national or international legislation
or the requirements of the importing country.

The standard contains references to other international agreements, standards and codes of practice
which aim to provide guidance to Governments on upholding quality. The appropriate Codex
Alimentarius Commission standards and codes, and in particular the Code of Hygienic Practice for
eggs and egg products1 should be consulted as the international reference concerning health and
hygiene requirements.

1
The Codex Alimentarius Commission Code of Hygienic Practice for Eggs and Egg Products, CAC/RCP 15. In European
Union countries, regulations (EC) No. 852/2004 and (EC) No. 853/2004 on the hygiene of foodstuffs are also applicable to
egg products.

© ARSO 2021 — All rights reserved v

AFRICAN STANDARD CD-ARS 1203:2021

Hens egg products for use in the food industry — Specification

1 Scope
This Draft African Standard specifies the requirements for products made from eggs obtained from
hens of the species Gallus gallus which are intended for use in the manufacture of food for human
consumption and produced as quality foodstuffs.

2 Normative references
The following documents are referred to in the text in such a way that some or all of their content
constitutes requirements of this document. For dated references, only the edition cited applies. For
undated references, the latest edition of the referenced document (including any amendments)
applies.

CODEX STAN 192-1995 general standard for food additives

ARS 56:2016, Pre-packaged foods — Labelling

3 Terms and definitions

For the purpose of this standard the following definitions shall apply:
3.1
egg products
all, or a portion of, the contents found inside eggs separated from the shell, with or without added
ingredients, intended for human consumption. An egg product may contain food ingredients and food
additives intended to give them certain characteristics and/or to preserve their quality. Additives
should be permitted as edible in accordance with CODEX STAN 192 and permitted for use in
importing countries.

3.2
food raw materials for production of egg products
raw materials of plant, animal, microbiological, mineral or artificial origin and water used to produce
foodstuffs, excluding food and biologically active additives

3.3
food additives
natural and/or artificial materials and combinations of such materials introduced into foodstuffs to give
them specific characteristics and/or preserve their quality, the use of which is authorized by the Codex
Alimentarius Commission regulations on foodstuffs and permitted in importing countries

3.4
food ingredients
the constituent elements of foodstuffs specified in their composition

3.5
whole egg without shell (melange)
the homogeneous product obtained from the complete contents of broken-out hen eggs-in-shell, in
accordance with good manufacturing practice. Small quantities of egg albumen or egg yolk may be
added to whole egg in order to standardize the product so that the compositional requirements set out
in the table in annex I are met.

3.6
liquid egg product
a product obtained from whole eggs without shell (melange), egg albumen and egg yolk without
adding or removing water

© ARSO 2021 — All rights reserved 1

CD-ARS 1203:2021

3.7
egg yolk
the homogeneous product produced from the separation of the yolk of broken-out hen eggs-in-shell,
in accordance with good manufacturing practice. Small quantities of egg albumen may be added to
egg yolk in order to standardize the product so that the compositional requirements set out in the table
in annex I are met.

3.8
egg albumen2
the homogeneous product obtained from the separation of the egg albumen of broken-out hen eggs-
in-shell, in accordance with good manufacturing practice

3.9
Frozen egg product
a product obtained from a liquid egg product which has been subjected to a freezing process,
including deep freezing, and maintained in its frozen state

3.10
dried egg product
a product obtained from a liquid egg product from which water has been removed by a drying process
to give a product in powder or granulated form

3.11
concentrated (condensed) egg product
an egg product with a higher solids content than the equivalent liquid or frozen product obtained by
the removal of water. The specific value of the higher solids content in a concentrated egg product is
agreed between buyer and seller.

3.12
blended egg product
an egg product prepared in such a way that the proportion of the constituents of broken-out hen eggs-
in-shell is altered in comparison with the whole egg, egg yolk and egg albumen. The specific value of
the proportion of the constituents in a blended egg product is agreed between buyer and seller.

3.13
conventional (natural) egg product
an egg product obtained using conventional methods without the use of special procedures to alter
the egg’s properties and/or composition

3.14
modified egg product
an egg product whose properties have been altered using special procedures which are consistent
with good manufacturing practice

3.15
fermented egg product
an egg product obtained through the action of fermentation agents, which are used to alter its
properties (e.g. enhancing its natural functional properties: foamability, emulsification) and/or to
stabilize (desugar) it. Cultures or agents used to ferment/stabilize egg products must be authorized as
referenced in paragraph 10 above.

3.16
stabilized egg product
an egg product obtained by desugaring with the use of special procedures (such as fermentation or
ultrafiltration)

3.17
acidified egg product
2
Except for egg albumen obtained by the centrifugal separation of broken-out hen eggs.

2 © ARSO 2021 — All rights reserved

 CD-ARS 1203:2021

an egg product obtained by adding acidity regulators (additives intended to alter the product’s pH
level)

3.18
heat-treated egg albumen
dried egg albumen which has been subjected, in accordance with good manufacturing practice, to a
high temperature for a specific period of time to enhance its foaming properties

3.19
salted or sugared egg product
an egg product obtained by adding salt or sugar in quantities prescribed by good manufacturing
practice

3.20
commodity lot
a quantity of egg product produced between planned breaks in production

3.21
contaminated
in respect of processed egg, means containing
(a) a chemical, drug, food additive, heavy metal, industrial pollutant, ingredient, medicament,
microbe, pesticide, poison, toxin or any other substance not permitted by, or in an amount in excess
of limits prescribed in food regulations, or

(b) any substance that renders the processed egg inedible

3.22
denature
to give inedible processed egg the appearance or characteristics of being inedible

3.23
dried egg
whole egg, egg yolk or albumen in dried form

3.24
dried egg mix
dried whole egg mix or dried yolk mix

3.25
dried whole egg mix
dried whole egg that contains salt or a sweetening agent, or both, in an amount not exceeding 32 per
cent of the mix by weight

3.26
dried yolk mix
dried yolk that contains salt or a sweetening agent, or both, in an amount not exceeding 22 per cent of
the mix by weight

3.27
egg product
a dried, frozen or liquid food that contains at least 50 per cent by weight of frozen egg, frozen egg mix,
liquid egg, liquid egg mix, dried egg or dried egg mix

3.28
egg solid
egg yolk or albumen that contains, or egg yolk and albumen that contain, no shell or water

3.29
inedible egg
an egg that is not suitable for human consumption and includes an egg that

© ARSO 2021 — All rights reserved 3

CD-ARS 1203:2021

(a) is contaminated with an odour foreign to that of a normal egg,

(b) is musty or mouldy,
(c) has been in an incubator, or
(d) has any internal defect other than a meat spot or blood spot not in excess of 3.2 mm in
diameter

3.30
inedible processed egg
processed egg that contains any inedible egg or that is otherwise not suitable for human consumption

3.31
ingredient
an individual unit of food, including an ovum, that is combined with one or more other individual units
of food to form an integral unit of food

3.32
sanitizing agent
a substance that destroys bacteria in eggs and has a strength of between 100 and 200 parts per
million of available chlorine or its equivalent

4 Quality requirements
The purpose of this standard is to define the quality requirements which egg products must satisfy at
all stages of marketing after their preparation and packaging.

4.1 Minimum requirements

4.1.1 All types of egg product shall be made with Class B and Class A eggs obtained from farmed
hens of the species Gallus gallus and produced in establishments regularly operated under the food
safety and inspection regulations in force.

4.1.2 Egg products must be:

Homogeneous in minimum solids matter content, colour and pH

Fit for use in the production of foodstuffs

Free from shell fragments and in accordance with tolerances for extraneous matter in Annex A

The taste, colour and odour of egg products shall be natural and characteristic of each product; dried
egg products shall be easily reconstituted.

4.2 Purchaser-specified requirements

The following subsections define the requirements that can be specified by the purchaser together
with the codes to be used in the coding system.

Additional purchaser-specified requirements, which are either not accounted for in the code (e.g. if
code 9 “other” is used) or which provide additional clarification to the product or packing description,
shall be agreed between buyer and seller and be documented appropriately.

4.2.1 Source materials

Egg products shall be prepared from eggs that

(a) are edible;

4 © ARSO 2021 — All rights reserved

 CD-ARS 1203:2021

(b) are not leakers, except in the case of eggs that become leakers while being transferred to the
egg breaking equipment and that are prepared in a manner to prevent the contamination of processed
egg; and

(c) are free from dirt and other foreign matter.

(d) have content that is not separated from its shell by means of centrifugal separation.

Source material code Category/description

(data field 2)
0 Not specified
1 Class A eggs
2 Class B eggs
3 Class B eggs with cracked shells but undamaged membranes
4 Egg products
5-8 Codes not used
9 Other

4.2.2 Product type

Product code Category/description

(data field 3)
00 Not specified
01 Liquid whole egg
02 Concentrated whole egg
03 Dried whole egg in powder form
04 Granulated dried whole egg
05-09 Codes not used
10 Liquid blended egg product
11 Concentrated blended egg product
12 Dried blended egg product in powder form
13 Granulated dried blended egg product
14-19 Codes not used
20 Liquid yolk
21 Dried yolk in powder form
22 Granulated dried yolk
23-29 Codes not used
30 Liquid egg albumen
31 Concentrated egg albumen
32 Spray-dried egg albumen in powder form
33 Granulated spray-dried egg albumen
34 Pan-dried egg albumen in powder form
35 Granulated pan-dried egg albumen
36-98 Codes not used
99 Other

4.2.3 Physical and chemical indicators of conventional egg products

Liquid, frozen or dried egg products from whole eggs, egg yolks and egg albumen obtained using
conventional technologies and not special procedures designed to change the product’s properties
and/or composition shall meet the requirements set out in the table in Annex A. Any method of
analyses used must be internationally approved, for example by the Association of Official Analytical
Chemists (AOAC)3. The percentage expression of the weight ratio of the components of the egg
product shall be established with regard to the egg part only of the given product. Quality parameters
and testing methods different from those in Annex B can be agreed between the buyer and the seller.

3
Association of Official Analytical Chemists (AOAC). Official Methods of Analysis, 18th edition. Revision 2, 2007 (updates
can be found at: www.aoac.org).

© ARSO 2021 — All rights reserved 5

CD-ARS 1203:2021

4.2.4 Processing of egg products

Egg products shall be processed in accordance with the Joint FAO/WHO Codex Alimentarius
Commission Code of Hygienic Practice for Eggs and Egg Products. The egg products must be treated
in an establishment approved by the relevant official agency having jurisdiction.

4.2.4.1 Pasteurization

The results of pasteurization processes shall be verified using proper testing procedures.

Pasteurization code (data field 4) Category/description

0 Not specified
1 Pasteurization
2-8 Codes not used
9 Other

4.2.4.2 Special procedures

To modify egg products and/or enhance their positive characteristics, special procedures may be
used, in accordance with good manufacturing practice, including fermentation, stabilization
(desugaring) and regulation of acidity (acidification). Application of such procedures must be permitted
for use by the importing country.

(i) Fermentation

Fermentation code (data field 5) Category/description

0 Not specified
1 Fermentation
2-8 Codes not used
9 Other

(ii) Stabilization (desugaring)

Stabilization code (data field 6) Category/description

0 Not specified
1 Stabilization
2-8 Codes not used
9 Other

(iii) Regulation of acidity (acidification)

Regulation of acidity Category/description

(acidification) code (data field 7)
0 Not specified
1 Regulation of acidity (acidification)
2-8 Codes not used
9 Other

(iv) Heat treatment of egg albumen

Code for heat treatment of egg

Category/description
albumen (data field 8)
0 Not specified
1 Heat treatment of egg albumen
2-8 Codes not used
9 Other

6 © ARSO 2021 — All rights reserved

 CD-ARS 1203:2021

(v) Ionizing radiation4

Ionizing radiation code (data field 9) Category/description

0 Not specified
1 Ionizing radiation
2-8 Codes not used
9 Other

(vi) UV radiation5

UV radiation code (data field 10) Category/description

0 Not specified
1 UV radiation
2-8 Codes not used
9 Other

4.2.5 Microbiological criteria

In addition to any national requirements, the microbiological condition of egg products shall be in
conformity with the Codex Code of Hygienic Practice for Eggs and Egg Products.

4.2.6 Provisions concerning contaminants

Egg products shall not contain any contaminants in amounts greater than those specified in the
residue-monitoring legislation of the importing country.

4.2.7 Provisions concerning hygiene

4.2.7.1 The hygiene requirements for the manufacture of egg products and the premises, equipment
and personnel manufacturing or participating in their manufacture should be as specified in the Codex
Code of Hygienic Practice for Eggs and Egg Products.

4.2.7.2 In addition, egg products shall satisfy the appropriate tests specified in chapter IV of the
present standard.

4.2.8 Product history

4.2.8.1 Traceability

The requirements concerning production history by the specified purchaser require that a Hazard
Analysis and Critical Control Point (HACCP) programme, including traceability systems, be in place.
Traceability requires a verifiable method for identifying products or commodity lots at all relevant
stages of production. Traceability records must be able to substantiate the claims being made, and
the procedures used to certify conformity must be in accordance with the provisions concerning
conformity-assessment requirements of 4.2.11.

4.2.8.2 Refrigeration

The purchaser may specify the use of refrigeration for egg products, which must be consistent with
the legislation of the importing country. Where no such legislation exists, the legislation of the
exporting country shall be used.

Refrigeration code Category Description

(data field 11)
0 Not specified
1 Chilled Internal product temperature maintained at ≥0°C and
4
Egg products and/or additives processed with ionizing or UV-radiation are supplied in accordance with legislation in force
in the importing country. In the case of fermented products, these indicators are registered prior to the fermentation
process.

© ARSO 2021 — All rights reserved 7

CD-ARS 1203:2021

≤+4 °C at all times following packing and subsequent

refrigeration
2 Frozen Internal product temperature maintained at ≤-12 °C at all
times following packing and subsequent freezing
3 Deep-frozen Internal product temperature maintained at ≤-18 °C at all
times following freezing
4-8 Codes not used
9 Other Can be used to describe any other refrigeration agreed
between buyer and seller

4.2.8.3 Functional properties

The purchaser may specify functional properties for the egg product which shall be consistent with the
legislation of the importing country. In the absence of such legislation, the functional properties of egg
products shall be agreed between buyer and seller.

Functional properties code Category/description

(data field 12)

0 Not specified
1 Conventional (natural)
2 Enhanced foamability
3 Enhanced emulsification
4 Enhanced gelatinization
5-8 Codes not used
9 Can be used to describe any other enhanced function agreed
between buyer and seller

4.2.8.4 Use of additives and ingredients

The purchaser may specify the introduction of additives into the egg product, which shall be
consistent with the legislation of the importing country. In the absence of any such legislation, the use
of additives shall be agreed between buyer and seller.

Additive code (data field 13) Category/description

00 Not specified
01 Food additive(s)
02-09 Codes not used
10 Added food ingredient(s)
11-19 Codes not used
20 Added salt
21-29 Codes not used
30 Added sugar
31-39 Codes not used
40 Food additive(s) and added food ingredient(s)
41 Food additive(s) and added salt
42 Food additive(s) and added sugar
43 Food additive(s), added food ingredient(s) and salt
44 Food additive(s), added food ingredient(s) and sugar
45-49 Codes not used
50 Added food ingredient(s) and salt
51 Added food ingredient(s) and sugar
52-98 Codes not used
99 Can be used to describe any other additives agreed between
buyer and seller

4.2.9 Quality level

8 © ARSO 2021 — All rights reserved

 CD-ARS 1203:2021

A quality level for egg products can be specified as follows:

Quality code Category Description

(data field 14)
0 Not specified Must meet the minimum requirements set out in 4.1
1 Quality level Product meets quality level
2-8 Codes not used
9 Other Other quality level or system agreed between buyer
and seller

4.2.10 Provisions concerning labelling

4.2.10.1 Labelling of packages

Labelling of packages should conform to the corresponding provisions of the Codex Code of Hygienic
Practice for Eggs and Egg Products5. Packages containing egg products shall bear the following
particulars, as appropriate, in characters which are conspicuous, clearly legible and indelible:

(a) Product description:

Liquid whole egg
Frozen whole egg
Dried whole egg (powder or granules)
Liquid egg yolk
Frozen egg yolk
Dried egg yolk (powder or granules)
Liquid egg albumen
Frozen egg albumen
Pan-dried egg albumen (powder or granules)
Spray-dried egg albumen (powder or granules)
Liquid blended egg
Frozen blended egg
Dried blended egg (powder or granules)
Concentrated whole egg
Concentrated egg albumen

(b) Indications:
The indication “heat-treated” where the egg albumen has been heat-treated
The indication “stabilized” where the product has been desugared
The indication “acidified” where the product has been so treated

(c) When products are marketed as quality, they must bear the marking relevant quality mark

(d) A list of ingredients, including water and food additives present, in descending order by weight

(e) Name, or trade mark, and address of manufacturer, and/or of packer, distributor, exporter,
importer

(f) Identification number of the egg product processing establishment and commodity lot number,
each lot being allocated a sequential number

(g) Country of origin of the eggs and the egg product

(h) Net weight in either SI (Système international) units, or avoirdupois

(i) Date of manufacture or “use-by date”

5
The Code refers to the Codex General Standard for the Labelling of Prepacked Foods, CODEX STAN 1-1985. Revised
1991. Amended 1999.

© ARSO 2021 — All rights reserved 9

CD-ARS 1203:2021

(j) Consignments of egg products, destined not for retail but for use as an ingredient in the
manufacture of another product, must have a label giving the temperature at which the egg products
must be maintained and the period during which conservation may thus be assured

(k) For liquid egg, the label must also bear the words “non-pasteurised liquid egg — to be treated
at place of destination” and indicate the date and hour of breaking.

Packages containing egg products shall be labelled in accordance with the importing country
legislation.

4.2.10.2 Labelling of bulk containers

Where liquid egg products are marketed in a tanker churn or other suitable bulk container, the
information specified in (a) to (e) and in (h) above may be provided in accompanying documents. The
information provided for in (f) and in (i), (j) and (k), however, must appear on the container.

4.2.11 Provisions concerning conformity-assessment requirements

The purchaser may request third-party conformity assessment of specified requirements. In such
cases, the name of the third-party certifying authority and the assessment requirements that will be
used must be agreed upon by the buyer and seller.

The third-party certification authority will provide a written report to the contractor that states
assessment observations for each agreed element.

The assessment may be limited in scope or it may be comprehensive to assess conformance to the
requirements identified in this standard or other specified standards.

Conformity-assessment code (data field 15) Category

0 Not specified
1 Specified standard
2 Specified standard element(s)
3 Specified combined standard elements
4-8 Codes not used
9 Other

4.2.12 Provisions concerning packaging, storage and transport

Packaging, storage and transport should conform to the corresponding provisions of the Codex Code
of Hygienic Practice for Eggs and Egg Products.

Egg products shall be packed in such a manner as to protect them adequately, in accordance with the
relevant requirements, and to also prevent contamination. The packaging material shall not impart any
extraneous taste, odour or colour to the egg products and shall be in accordance with legislation of
the importing country.

Storage conditions prior to dispatch and the equipment used for transport shall be appropriate to the
physical condition of the egg products and shall be in accordance with the requirements of the
importing country.

4.2.12.1 Pack weight

A “pack” is a specific quantity of egg product. Its weight shall be indicated as net weight. The definition
of the net weight and its application and verification must be agreed between buyer and seller
according to the table below:

Pack weight code (data field P1) Category/description

0 Not indicated
1 Net weight specified

10 © ARSO 2021 — All rights reserved

 CD-ARS 1203:2021

2-8 Codes not used

9 Other

4.2.12.2 Primary packaging

The primary packaging is in direct contact with the product and is used to segregate the product into
individual consumer or bulk units. The following types of primary packaging may be specified:

Primary packaging code (data field P2) Category/description

00 Not specified
01 Plastic bag
02 Metal can
03 Metal churn (agitation provided)
04 Metal canister/container
05 Metal tank
06 Metal container
07 Plastic pail
08 Plastic canister
09 Plastic barrel
10-98 Codes not used
99 Other

4.2.12.3 Labelling of the primary packaging

Labelling of the primary package may be specified as follows:

Labelling code (data field P3) Category/description

0 Not specified
1 Consumer labels must be in accordance with the
requirements of the importing country
2 Not labelled
3-9 Codes not used

4.2.12.4 Primary package weight

The weight of the primary package is equal to the net weight of the product it contains. The definition
of the net weight and its application and verification must be agreed between buyer and seller.
Primary package weight code (data field P4) Category/description
0 Not specified
1 Net weight specified
2-8 Codes not used
9 Other

4.2.12.5 Secondary packaging

Secondary packaging is used to protect and identify the product during transport. Secondary
packages consist of one or more primary packages and must be labelled in accordance with the
requirements of the importing country. The following types of secondary packaging may be specified:
Secondary packaging code (data field P5) Category
0 Not specified
1 Multiwall (laminated multi-layer) paper sack
2 Plastic box
3 Corrugated-paper box
4-8 Codes not used
9 Other

4.2.12.6 Secondary package weight

© ARSO 2021 — All rights reserved 11

CD-ARS 1203:2021

Secondary package (packaging for transport) weight is expressed as five digits with one decimal
place (0000.0 kg). Secondary package weight tolerances and weight ranges are determined by buyer
and seller.

Secondary package weight code (data Category/description

field P6)
00000 Not specified
00001 - 99999 Five-digit weight in kilograms (0000.0 kg)
specified

4.2.12.7 Egg product packaging and packing coding format

The following table shows the general application of the coding format for describing packaging and
packing for egg products:

Data field Description Chapter Code range

Р1 Pack weight 4.2.12.1 0-9
Р2 Primary packaging 4.2.12.2 00-99
Р3 Primary package labelling 4.2.12.3 0-9
Р4 Primary package weight 4.2.12.4 0-9
Р5 Secondary packaging 4.2.12.5 0-9
Р6 Secondary package weight 4.2.12.6 00000-99999

4.3 Specific requirements

4.3.1 Frozen egg, frozen egg mix, liquid egg or liquid egg mix shall, in addition to meeting the
requirements set out in 4.2,

(a) be free from any odour or flavour foreign to a normal egg from which the shell has been
removed;

(b) have a coliform count of no more than 10 per gram;

(c) have a total viable bacteria count of no more than 50,000 per gram; and

(d) contain, in the case of frozen egg or liquid egg, not less than the following amount of egg
solids by weight, namely,

(i) 24.2 per cent in the case of whole egg, and

(ii) 43 per cent in the case of egg yolk.

4.3.2 Frozen egg product or liquid egg product shall, in addition to meeting the requirements set out
in 4.2,

(a) be free from any odour or flavour foreign to a normal egg from which the shell has been
removed;

(b) have a coliform count of no more than 10 per gram; and

(c) have a total viable bacteria count of no more than 50,000 per gram.

4.3.3 Dried egg or dried egg mix shall, in addition to meeting the requirements set out in 4.2,

(a) be free from any scorched or other odour or flavour foreign to a normal egg from which the
shell and water have been removed;

(b) have a coliform count of no more than 10 per gram;

12 © ARSO 2021 — All rights reserved

 CD-ARS 1203:2021

(c) have a total viable bacteria count of no more than

(i) 50,000 per gram in the case of whole egg, whole egg mix, yolk and yolk mix, and

(ii) 10,000 per gram in the case of albumen;

(d) contain, in the case of spray-dried albumen, not more than 8 per cent water and, in the case
of pan-dried albumen, not more than 16 per cent water; and

(e) contain, in the case of yolk or whole egg, not more than 5 per cent water.

4.3.4 Dried egg product shall, in addition to meeting the requirements set out in 4.2,

(a) be free from any scorched or other odour or flavour foreign to a normal egg from which the
shell and water have been removed;

(b) have a coliform count of no more than 10 per gram; and

(c) have a total viable bacteria count of no more than 50,000 per gram

5 Packing and labelling

5.1 Packing

5.1.1 Every container of processed egg shall (a) be clean and free from discolouration and
objectionable odours; (b) be strong enough to protect the processed egg; (c) if made of corrugated
fibreboard, be new; (d) have a new liner where a liner is used; and (e) contain only processed egg
that has the same common name.

5.2 Labelling

5.2.1 Every container of processed egg prepared pursuant to this standard, other than a container
that is an integral part of a vehicle, shall be marked with the information required on a label of a food
under the ARS 56.

5.2.2 Every prepackaged product prepared pursuant to this standard shall be marked, in official
languages, with the information required on the label of a prepackaged product under ARS 56.

5.2.3 Every container to which 5.2.1 and 5.2.2 apply shall be marked with the following additional
information:

(a) the lot number;

(b) where the processed egg was prepared from eggs of the domestic turkey or from eggs of the
domestic turkey and eggs of the domestic chicken, the words “product of turkey eggs” or “product of
turkey eggs and chicken eggs”, as the case may be;

(e) if the processed egg is dried albumen, the words “pan-dried” or “spray-dried”, as the case
may be;

(f) where the processed egg is imported, the words “Product of” followed by the name of the
country of origin;

(g) where the processed egg is dried egg, some of which was imported from another country, the
words “Product of” followed by the name “Kenya” and the name of the other country; and

(h) if beta-carotene has been added, the words “contains colour” or “colour added”.

5.2.4 The common name and the registration number shall be shown.

© ARSO 2021 — All rights reserved 13

CD-ARS 1203:2021

6 Code for purchaser requirements for egg products

6.1 Definition of the code

The code for purchaser requirements for egg products has 17 fields and 20 digits (2 digits unused)
and is a combination of the codes defined in 4.2.

No. Name Chapter Code range

1 Egg product Introduction 00-99
2 Source material 4.2.1 0-9
3 Product type 4.2.2 00-99
4 Pasteurization 4.2.4.1 0-9
5 Fermentation 4.2.4.2 (i) 0-9
6 Stabilization (desugaring) 4.2.4.2 (ii) 0-9
7 Regulation of acidity (acidification) 4.2.4.2 (iii) 0-9
8 Heat treatment of egg albumen 4.2.4.2 (iv) 0-9
9 Ionizing radiation 4.2.4.2 (v) 0-9
10 UV radiation 4.2.4.2 (vi) 0-9
11 Refrigeration 4.2.8.2 0-9
12 Functional properties 4.2.8.3 0-9
13 Use of additives and ingredients 4.2.8.4 00-99
14 Quality level 4.2.9 0-9
15 Field not used — 0-9
16 Field not used — 0-9
17 Conformity assessment 4.2.11 0-9

6.2 Example
6.2.1 The following table describes a dried whole egg product in powder form, manufactured from
Class B hen eggs. The product is pasteurized and stabilized through fermentation. It is produced
without acidification, temperature control or ionizing or UV radiation and has no additives. The product
has conventional functional properties and meets the quality level. It is not refrigerated during the
period following packing. Conformity with the specified standard should be certified by the company
nominated by the purchaser.

6.2.2 This item has the following egg product code:

90 2 03 1 1 1 0 0 0 0 0 1 00 1 0 0 1.

Data Name Requirement Code

field No. value
1 Egg product Egg product 90
2 Source material Class B hen eggs 2
3 Product type Dried whole egg in powder form 03
4 Pasteurization Pasteurized 1
5 Fermentation Fermented 1
6 Stabilization (desugaring) Stabilized 1
7 Regulation of acidity (acidification) Not acidified 0
8 Heat treatment of egg albumen Not heat treated 0
9 Ionizing radiation Not treated with ionizing radiation 0
10 UV radiation Not treated with UV radiation 0
11 Refrigeration Not refrigerated 0
12 Functional properties Conventional (natural) 1
13 Use of additives and ingredients Without additives 00
14 Quality level Quality level 1
15 Field not used - 0
16 Field not used - 0

14 © ARSO 2021 — All rights reserved

 CD-ARS 1203:2021

17 Conformity assessment Quality assessment according to 1

specified standard

7 Provisions concerning methods of analysis

7.1 Analysis and sampling methods are set forth in Annex A. Other methods and means that
ensure accurate results may be used if they meet the requirements of this standard.

7.2 Pasteurization of egg products shall be determined by an appropriate test. Where the alpha-
amylase test is used, it should be performed as specified in the Codex Code of Hygienic Practice for
Eggs and Egg Product

© ARSO 2021 — All rights reserved 15

CD-ARS 1203:2021

Annex A : Physical and chemical indicators of conventional egg products

Product
Whole egg Egg yolk Albumen
Liquid and Dried Liquid and Dried Liquid and Dried
frozen frozen frozen Pan- Spray-
drying drying
1 2 3 4 5 6 7 8
Minimum solids matter 22.0 95.0 40.0 95.0 10.5 84.0 92.0
content (%)
Minimum fat content 9.8 39.0 25.0 55.0 0.056 0.57
(%)
Minimum protein 10.5 45.0 15.0 33.0 10.0 71.0 75.0
content (%)
Extraneous matter No particles over 1 mm in 100 g and should not exceed 100 mg/kg
Minimum 7.0 7.5 5.9 6.0 8.5 4.0
concentration of
hydrogen ions (pH)
Maximum beta- 10 10 10 10 10 10
hydroxybutyric acid7
(mg/kg)
Maximum lactic acid 1 000 - 1 000 - 1 000 -
(mg/kg)
Maximum succinic acid 25 25 25
(mg/kg)8

NOTE For dried egg products, the weight ratio of fat and egg albumen matter is calculated as solids matter.

6
Method: Gerber extraction.
7

Lactic acid (used only for processing), succinic and beta-hydroxybutyric acid are considered to be solids matter. Eggshell,
membrane and other particles in egg products should not exceed 100 mg/kg of egg product.

[Solids matter content may need to be changed to dry matter content. Solids matter could be interpreted as materials that
could be filtered from liquid eggs and the retentate is reported as solids matter. When only moisture is removed from liquid
eggs, the dry residue will be the dry matter. Since the liquid eggs are without any solids suspended within, this dried liquid
eggs should be reported as dry matter.]
8

Limit of succinic acid must be in, to prevent use of hatcheries rejects in food grade egg products for food industry: this is a
quality parameter [DELETE THIS FOOTNOTE BEFORE ADOPTION/PUBLICATION].

16 © ARSO 2021 — All rights reserved

 CD-ARS 1203:2021

Annex B : Methods of analysis and sampling

B.1 Preparation of the sample

B.1.1 General

(a) Samples must be collected in an asceptic manner from homogeneous products. When
practical, sealed primary containers should be collected and properly submitted to the laboratory for
analyses. Storage of samples awaiting shipment to a laboratory must be under conditions appropriate
for the type of product.

(b) The sample must be made homogeneous prior to analysis and kept in a hermetically
sealed jar in a cool place.

(c) For all frozen samples, the sample is allowed to thaw, or is warmed in a water bath of
temperature less than 50 °C, homogenized and treated as for liquid samples in all analyses.

(d) For all dried samples, the sample is prepared for analysis by being passed three times
through a sieve with a mesh of approximately 1 mm2 to thoroughly break up any lumps.

B.1.2 Analysis

(a) Samples must be analyzed for:

Dry matter (Total solids)
Total fat content
Alpha-amylase assay
pH (hydrogen ion concentration)
Beta-hydroxybutyric acid

(b) The methods of analysis used must be the latest approved methods by the Association of
Official Analytical Chemists or by the Codex Code of Hygienic Practices for Egg Products.

(c) The precision and accuracy of measurement and analytical equipment/methods must meet
the International Standards Organization (ISO) 5725-5:1998.

(d) Correctness testing (including repeatability of test results, calibration and use of standards)
must meet ISO17025:2005.

B.1.3 Expression of results

The result shall not contain more significant figures than are justified by the precision of the method of
analysis used.

B.1.4 Test report

The test report shall contain all the information necessary for the complete identification of the
sample.

B.1.5 Repeatability

The difference between the results of two determinations carried out simultaneously or in rapid
succession by the same analyst on the same sample shall not exceed 0.1 g dry matter per 100 g of
sample.

B.2 Methods

B.2.1 Method 1: Determination of fat content

© ARSO 2021 — All rights reserved 17

CD-ARS 1203:2021

B.2.1.1 Field of application

The method allows the determination of fat in:

Liquid whole egg product

Liquid yolk product

Frozen whole egg product

Frozen yolk product

Dried whole egg product

Dried yolk product

Liquid blended/concentrated egg product

Frozen blended/concentrated egg product

Dried blended/concentrated egg product.

B.2.1.2 Definition

Fat content of egg products: the fat content as determined by the method specified below.

B.2.1.3 Principle

(a) The sample is hydrolysed by hydrochloric acid and the fat released is extracted by petroleum
ether, recovered and calculated as a percentage by weight of the original sample.

(b) Samples containing added salt and sugar are further extracted using a Soxhlet extraction of
the acid hydrolysis residues.

B.2.1.4 Reagents
Hydrochloric acid, concentrated (assay 36.5-38% HCl)
Diethyl ether
Petroleum ether, with any boiling range between 30 °C and 60 °C.

B.2.1.5 Apparatus
Mojonnier extraction tube
Water bath capable of being thermostatically controlled over the range 70-100 °C
Oven capable of being thermostatically controlled at 100 ± 1 °C
Soxhlet apparatus with suitable thimbles
Analytical balance.

B.2.1.6 Procedure

(a) Accurately weigh approximately 2 g liquid or frozen yolk product, 3 g of liquid or frozen whole
egg product or 1 g dried yolk or whole egg product into a Mojonnier fat-extraction tube. Slowly add
while vigorously shaking 10 ml of hydrochloric acid and, in the case of dried products, about 2 ml
water, washing down any egg particles adhering to the sides of the tube.

(b) Put the tube with sample in water bath set at 70 o C, bring to a boil and continue heating at
boiling point for 30 minutes. Carefully shake the tube every 5 minutes during this time. After
30 minutes remove the tube, add water to nearly fill the lower bulb of the tube and cool to room
temperature.

18 © ARSO 2021 — All rights reserved

 CD-ARS 1203:2021

(c) Add 25 ml of diethyl ether to the tube containing the sample and mix. Then add 25 ml of
petroleum ether, mix and allow to stand until the solvent layer has cleared.

(d) Draw off as much as possible of the ether-fat solution into a previously weighed flask
containing anti-bumping granules. Before weighing the flask, dry it and a similar flask as counterpoise
in an oven at 100o C and allow to stand in air until constant weight is obtained.

(e) Re-extract the liquid remaining in the tube twice, using 15 ml of ether each time. Thoroughly
shake on each addition of ether. Allow solutions to clear and draw off ether-fat solution into flask as
previously.

(f) Slowly evaporate the ether from the flask by carefully placing on a boiling water bath. Dry the
fat by placing the flask in the oven at 100o C until constant weight is reached (probably after about 90
min.). Remove flask and counterpoise from the oven and allow to cool to constant weight at ambient
temperature (note: owing to the size of the flask and the nature of the material under test, there is less
error by cooling in air than by cooling in a desiccator). Correct the weight obtained by a blank
determination on the reagents used.

B.2.1.7 Expression of results

(a) Formula and method of calculation

Fat content, as a percentage by mass of the sample, is given by:

m1/mo x 100,
where:

mo is the mass, in g, of the fat obtained after extraction and blank correction,
m1 is the mass, in g, of the test portion of the egg product sample.

(b) Repeatability

The difference between the results of two determinations carried out simultaneously or in rapid
succession by the same analyst on the same sample shall not exceed 0.3 g fat per 100 g of sample.

B.2.1.8 Notes

(a) The fat content of an egg product containing salt and sugar is obtained using the above
procedure, except that the fat is further extracted from the acid solution obtained after the third
extraction by the following procedure:

(i) Filter the aqueous layer remaining after extraction through a filter paper and wash filter paper
with hot water until the washings do not affect the colour of blue litmus paper. Place the filter paper on
a watch glass or Petri dish and dry for 1 hour in an oven at 100 o C. Allow to cool and then insert into
an extraction thimble of a Soxhlet apparatus using tongs to handle the filter paper. Remove any traces
of fat from the watch glass or Petri dish with cotton wool moistened with petroleum ether extraction
solvent and then place cotton wool in the thimble. Place the thimble in the extraction tube;

(ii) Add extraction solvent to the Soxhlet apparatus and extract for 4 hours by placing the
extraction flask in a sand bath or water bath or some such similar apparatus. After extraction, remove
the solvent from the extraction flask and treat as in paragraph 21;

(iii) Add the weight of fat obtained by the method described in subparagraph (b) to the weight
obtained by the method described in paragraph 21 to give a corrected weight mo, which is the mass,
in g, of the fat obtained after extraction.

(b) This method is the same in principle as that described in the eighteenth edition of the Official
Methods of Analysis of the Association of Official Analytical Chemists, section 31.4.02.

© ARSO 2021 — All rights reserved 19

CD-ARS 1203:2021

(c) The further Soxhlet extraction procedure is the same in principle as that described in the
Codex Recommended Methods of Analysis and Sampling, CODEX STAN 234-1999, as amended in
2007.

B.3 Method 2: Alpha-amylase test

B.3.1 Field of application

The efficiency of pasteurization is determined in:

Liquid whole egg product

Liquid yolk product

Frozen whole egg product

Frozen yolk product

Dried whole egg product

Dried yolk product

Liquid blended/concentrated egg product

Frozen blended/concentrated egg product

Dried blended/concentrated egg product.

B.3.2 Definition

Efficiency of pasteurization: the absence/presence of active alpha-amylase by the method specified

below.

B.3.3 Principle

The presence of any active alpha-amylase (present in unpasteurized or insufficiently pasteurized egg
product) is indicated by its ability to break down added starch, thereby preventing the formation of a
starch-iodide complex on subsequent addition of an iodine solution.

B.3.4 Reagents, apparatus, procedure and interpretation

The method to be employed should be from the most recent edition of the Official Methods of
Analysis of the Association of Official Analytical Chemists.

B.4 Method 3: Determination of extraneous matter9

B.4.1 In order to determine the presence of shell residues or other extraneous matter, place 100 g
of the substance under examination in a graduated cylinder of 1,000-ml capacity, add distilled water
up to the 1,000-ml mark, mix carefully and pass through a sieve with perforations 1 mm in diameter.
After sieving there should be no residue on the sieve.

B.4.2 For dried egg products, the test should be carried out on the reconstituted product.

B.5 Method 4: Determination of lactic acid

AOAC Official Method 944.05, Lactic Acid in Eggs, Colorimetric Method. Association of Official
Analytical Chemists, Official Methods of Analysis (17th ed., Rev. 2, Official Method 944.05).

9
This method has been tentatively accepted by the Specialized Section pending the development of a method which will
detect particles of a size smaller than 1 mm.

20 © ARSO 2021 — All rights reserved

 CD-ARS 1203:2021

B.6 Method 5: Determination of succinic acid

AOAC Official Method 948.14, Succinic Acid in Eggs, Ether Extraction Method. Association of Official
Analytical Chemists, Official Methods of Analysis (17th ed., Rev. 2, Official Method 948.14).

B.7 Method 6: Determination of beta-hydroxybutyric, lactic and succinic acid

AOAC Official Method 970.31, Beta-Hydroxybutyric, Lactic and Succinic Acid in Eggs, Gas
Chromatographic Method. Association of Official Analytical Chemists, Official Methods of Analysis
(17th ed., Rev. 2, Official Method 970.31).

© ARSO 2021 — All rights reserved 21

CD-ARS 1203:2021

Annex C (informative): Requirements for operation and maintenance of

premises for processing egg products

C.1 Registration of processing premises

C.1.1 An application for the registration of a processed egg station shall be made to the relevant
Regulatory Authority Having Jurisdiction (hereafter Regulatory Authority).

C.1.2 An application referred to in C.1.1 shall have annexed thereto

(a) detailed plans and specifications for the processed egg station, including

(i) the dimensions and intended uses of the rooms and the positions of doors, windows,
stairways and drains,

(ii) descriptions of the lighting, refrigeration, ventilation and plumbing systems,

(iii) descriptions of the types and location of equipment to be used in the processed egg station,

(iv) descriptions of the materials used in the construction of equipment, floors, walls, ceilings and
openings, and

(v) descriptions of the location of the processed egg station in relation to adjacent buildings,
roads, railways, waterways and public utilities;

(b) a copy of a sanitation program for the processed egg station, including

(i) the name of the person responsible for carrying out the program,

(ii) the equipment and chemical agents to be used to bring about and maintain clean and sanitary
conditions, and

(iii) the measures proposed to be taken to ensure clean and sanitary conditions; and

(c) a copy of a quality assurance program for the processed egg station, including

(i) the name of the person responsible for carrying out the program,

(ii) the name and address of the laboratory to be used for the analysis of processed egg
samples,

(iii) the number of processed egg samples to be taken and analyzed, and the frequency of
sampling, to ensure that the processed egg meets the requirements and standards set out in Clause
4, and

(iv) the recall procedures for processed egg that does not meet the requirements and standards
set out in Clause 4.

C.1.3 Where a processed egg station in respect of which an application referred to in C.1.1 is made
meets the conditions set out in C.4, the Regulatory Authority shall

(a) register the processed egg station by entering its name in the register of registered processed
egg stations of the Regulatory Authority and by assigning it a registration number; and

(b) issue to the operator of the processed egg station a Certificate of Registration.

22 © ARSO 2021 — All rights reserved

 CD-ARS 1203:2021

C.1.4 The operator shall post and keep posted the Certificate of Registration issued to the operator
under C.1.3 in a conspicuous place in the registered processed egg station for the period during
which the Certificate remains in force.

C.1.5 The operator shall not assign or transfer the Certificate of Registration issued in respect of
that processed egg station.

C.1.6 The registration of a registered processed egg station shall lapse if no eggs are processed
therein for a period of 12 consecutive months.

C.2 Suspension of registration

C.2.1 The Regulatory Authority may suspend the registration of a registered processed egg station

(a) where

(i) the processed egg station does not meet the requirements of this standard or other public
health regulations,

(ii) the operator does not comply with the provisions of the relevant legislation(s), or

(iii) it is reasonable to believe that public health will be endangered if the processed egg station is
allowed to continue operating; and

(b) where the operator has failed or is unable to take immediate corrective measures to remedy
any situation referred to in (a) above.

C.2.2 No registration shall be suspended under C.2.1 unless

(a) an inspector has, at the time of the inspection, notified the operator of the existence of
grounds for suspension under C.2.1;

(b) an inspector has prepared an inspection report setting out the reasons for the suspension, the
length of the suspension and the corrective measures required, and has forwarded a copy of that
report to the operator; and

(c) a notice of suspension of registration is delivered to the operator.

C.2.3 A suspension of registration under C.2.1 shall remain in effect

(a) until the required corrective measures have been taken and have been verified by an
inspector;

(b) where a cancellation procedure has been commenced under C.3, until the resolution of the
cancellation issue; or

(c) where a cancellation procedure has not been commenced under C.3, until a period of 90 days
has elapsed.

C.3 Cancellation of registration

C.3.1 The Regulatory Authority may cancel the registration of a registered processed egg station
where

(a) the processed egg station does not meet the provisions of this standard or relevant
legislation(s); or

(b) the operator does not comply with the provisions of this standard or relevant legislation(s).

C.3.2 No registration shall be cancelled under C.3.1 unless

© ARSO 2021 — All rights reserved 23

CD-ARS 1203:2021

(a) an inspector has, at the time of the inspection, notified the operator of the existence of
grounds for cancellation under C.3.1;

(b) a copy of the inspection report is delivered to the operator

(i) identifying the provision of this standard or relevant legislation(s) that has not been complied
with,

(ii) specifying the period for compliance with that provision of this standard or relevant
legislation(s) in order to prevent the cancellation of the registration, and

(iii) stating that the operator may be given an opportunity to be heard in respect of the
cancellation;

(c) the operator has been given an opportunity to be heard in respect of the cancellation; and

(d) a notice of cancellation of registration is delivered to the operator.

C.4 Conditions respecting registered processed egg stations

C.4.1 Every registered processed egg station shall be situated on land that

(a) is free from debris and refuse;

(b) provides or permits good drainage; and

(c) is not in such proximity to any source of pollution or any place that harbours insects, birds,
rodents or other vermin that are likely to contaminate processed egg in the processed egg station.

C.4.2 Every registered processed egg station shall

(a) be of sound construction and in good repair;

(b) be constructed of material that is durable and free from any noxious constituent;

(c) be separate from and have no direct access to living quarters, retail outlets and areas in
which operations are incompatible with the handling of processed egg;

(d) be protected against the entry of insects, birds, rodents or other vermin or anything that is
likely to contaminate processed egg;

(e) have no room that opens onto premises used for the manufacture or storage of anything likely
to emit an odour that could affect the flavour of processed egg;

(f) have, where processed egg is prepared, floors, walls and ceilings that are

(i) of a hard finish that is suitable for cleaning,

(ii) smooth,

(iii) impervious to moisture,

(iv) free from pitting, indentations, cracks, crevices and ledges, and

(v) in the case of floors, sloped for adequate drainage;

(g) be equipped with doors to the processing room that have self-closing devices;

24 © ARSO 2021 — All rights reserved

 CD-ARS 1203:2021

(h) have rooms and areas that have adequate lighting, ventilation and plumbing to meet the
requirements of the operations carried out therein and constructed so as to facilitate their cleaning
and disinfection of those rooms and areas;

(i) be equipped, in those areas in which eggs, processed egg, food additives, ingredients or
packing materials are exposed, with light bulbs and fixtures that are of a type that will not cause
product contamination in the event of breakage;

(j) in respect of air flow,

(i) have every room that is used for processing and packing ventilated by a positive flow of
filtered air drawn directly from the outside,

(ii) not use recycled air unless it is refiltered and permission to do so is given by the Regulatory
Authority, and

(iii) have every transfer room, inedible room, shell room and refuse room ventilated by a negative
flow of air directly to the outside;

(k) have a sufficient number of rooms to accommodate the separation of incompatible operations
and, where requested by the Regulatory Authority, provide a separate room for,

(i) receiving eggs,

(ii) holding eggs,

(iii) storing eggs,

(iv) washing and candling eggs and transferring eggs to the processing equipment,

(v) breaking eggs and filtering, blending, mixing and heat-treating liquid processed egg,

(vi) packing liquid processed egg,

(vii) storing liquid processed egg,

(viii) freezing liquid processed egg,

(ix) drying liquid processed egg,

(x) packing dried processed egg,

(xi) heat-treating dried albumen,

(xii) storing dried processed egg,

(xiii) handling ova,

(xiv) heat-treating of eggs in the shell and the preparation of deshelled eggs,

(xv) storing deshelled eggs,

(xvi) storing ingredients and food additives,

(xvii) storing detergents, sanitizing agents and other chemical agents,

(xviii) washing, cleaning and sanitizing of containers,

(xix) any other processing, and

© ARSO 2021 — All rights reserved 25

CD-ARS 1203:2021

(xx) the inspecting of processed egg by an inspector;

(l) have dressing rooms, lunch rooms and lavatories that are

(i) capable of being kept in a clean and sanitary condition,

(ii) adequate in size and equipment for the number of people using them,

(iii) well lighted and well ventilated,

(iv) separate from and not leading directly into any room that is used for preparing processed egg,
and

(v) in the case of lavatories, ventilated directly to the outside;

(m) subject to C.4.3, be supplied with potable hot and cold water that is protected against
contamination and that is adequate in quantity and pressure to serve the water needs of the
processed egg station;

(n) have adequate means of waste removal and disposal;

(o) have drainage and sewage systems that are

(i) in accordance with the plumbing code of the province in which the processed egg station is
located,

(ii) adequate to handle all wastes,

(iii) equipped with traps and vents,

(iv) designed and constructed so that there is no cross- connection between the effluent of human
wastes and any other wastes, and

(v) designed and constructed in a manner that prevents the contamination of eggs and
processed egg;

(p) have, for the preparation of processed egg, equipment that is

(i) constructed of corrosion-resistant material, free from any noxious constituent and capable of
being cleaned,

(ii) accessible for cleaning, maintenance and inspection or easily disassembled for those
purposes, and

(iii) effective for the purpose for which it is intended;

(q) have food contact surfaces that are

(i) non-toxic,

(ii) smooth,

(iii) free from pitting, crevices and loose scale,

(iv) unaffected by food,

(v) capable of withstanding repeated exposure to normal cleaning, and

(vi) non-absorbent;

26 © ARSO 2021 — All rights reserved

 CD-ARS 1203:2021

(r) have adequate facilities and means for the thorough washing, cleaning and sanitizing of
equipment and containers;

(s) be equipped with adequate means of setting, maintaining and verifying the temperature and
humidity of egg storing rooms;

(t) have refrigeration equipment that, where used for the processing or storing of processed egg,
is suitable for cooling and storing processed egg;

(u) have, in every processing room,

(i) readily accessible equipment for cleaning hands, including odourless soap and disposable
towels, and

(ii) receptacles in which to place rejected eggs or rejected liquid processed egg;

(v) have, in the case of a processed egg station that dries liquid processed egg, an egg dryer that
is

(i) designed to prevent the accumulation of dried egg, and

(ii) equipped with efficient air filters for the removal of dust, dirt, foreign matter and other airborne
contaminants that may enter the drying chamber;

(w) in the case of a processed egg station that heat-treats liquid processed egg, have heat-
treating equipment;

(x) in the case of a processed egg station that prepares dried albumen, have a heat-treating
room;

(y) have adequate processing and handling equipment and proper cooling facilities in the ova
processing room;

(z) have facilities, that can be locked by an inspector, for holding samples of processed egg; and

(za) have an office equipped for the use of inspection staff.

C.4.3 A registered processed egg station may use water other than potable water referred to in
C.4.2(m) where it is used solely for fire protection, boilers or auxiliary services and there is no
connection between the system for that water and the system for potable water.

C.5 Operation and maintenance of registered processed egg stations

C.5.1 Every operator shall operate and maintain the registered processed egg station in accordance
with this section and C.6 and C.7.

C.5.2 The building, equipment, utensils and all other physical facilities of a registered processed
egg station shall be maintained in a sanitary condition.

C.5.3 Every registered processed egg station shall be operated in accordance with the sanitation
program referred to in C.1.2(b) and with the quality assurance program referred to in paragraph
C.1.2(c).

C.5.4 Operations in relation to the preparation of processed egg in a registered processed egg
station shall be carried out under stringent sanitary control.

C.5.5 Where dried processed egg is prepared in a processing room of a registered processed egg
station, no other processing shall be conducted in the processing room at the same time, unless
otherwise permitted by the Regulatory Authority.

© ARSO 2021 — All rights reserved 27

CD-ARS 1203:2021

C.5.6 A registered processed egg station shall have notices posted in prominent places instructing
employees engaged in the preparation of processed egg to clean their hands immediately after using
toilet facilities and that smoking is prohibited.

C.5.7 In a registered processed egg station, no material or coating shall be used in repairing the
floors, walls, ceilings, doors, windows and other parts of any room or area in which processed egg is
prepared unless the material or coating is durable and free from any noxious constituent.

C.5.8 Egg-breaking and processed egg preparation areas in a registered processed egg station
shall have a minimum illumination of 540 lx.

C.5.9 A registered processed egg station shall have, for the disposal of egg shells, receptacles and
equipment that are clean and sanitary.

C.5.10 Egg shells shall be removed continuously from the processing room in a registered processed
egg station.

C.5.11 Refuse shall be removed at least once daily from within a registered processed egg station.

C.5.12 All lavatories, sinks and drains in a registered processed egg station shall be maintained in a
manner that prevents any odours or fumes therefrom from pervading any room where processed egg
is prepared.

C.5.13 Subject to C.5.15, nothing that is likely to emit an odour that could affect the flavour of
processed egg shall be kept in a registered processed egg station.

C.5.14 The operator shall maintain an effective and safe rodent and insect control program and shall
exclude any animal from the registered processed egg station.

C.5.15 Any detergent, sanitizing agent or other chemical agent in a registered processed egg station
shall be properly labelled and shall be stored and used in a manner that prevents the contamination of
processed egg or any processed egg contact surface.

C.5.16 Equipment that is used for the processing of eggs or the inspection or packing of processed
egg shall be

(a) sanitized before use each day;

(b) cleaned and sanitized at the end of each day’s operations and, in the case of egg breakers or
any other equipment designated by the inspector, after every four hours of use and at the end of each
day’s operations; and

(c) drained and dried at the end of each day’s operations.

C.5.17 Low- and high-pressure lines and pumps, homogenizers and heat-treating equipment in a
registered processed egg station shall be cleaned and sanitized after use.

C.5.18 The spraying equipment in a registered processed egg station shall be cleaned immediately
after use.

C.5.19 The main drying chamber of the egg dryer in a registered processed egg station shall be
examined at the beginning and at the end of each continuous operation to determine whether the
processed egg is thoroughly dry and whether it is scorched.

C.5.20 Egg dryer conveyors, drying chambers, collector bags, sifters and packing equipment in a
registered processed egg station shall be cleaned whenever moisture or foreign matter is present
therein, or on the request of an inspector.

C.5.21 Openings into an egg dryer in a registered processed egg station shall be closed except
during cleaning.

28 © ARSO 2021 — All rights reserved

 CD-ARS 1203:2021

C.5.22 Pans, trays and other apparatus that are used in drying liquid processed egg in a registered
processed egg station shall be clean and any oils and waxes that are applied to the drying apparatus
shall be edible.

C.5.23 Equipment and areas in a registered processed egg station that have been used in the
preparation of inedible processed egg or any food other than processed egg shall be thoroughly
cleaned and sanitized.

C.5.24 No utensil or other equipment that comes into contact with inedible eggs shall be used in
processing eggs or packing processed egg in a registered processed egg station unless it is cleaned
and sanitized.

C.5.25 The operator shall ensure that equipment that is used for the preparation of processed egg in
a registered processed egg station is effective for the purpose for which it is intended.

C.6.1 All processed egg that is prepared in a registered processed egg station and that meets the
requirements and standards set out in Clause 4 shall be marked with an inspection legend, except in
the case of processed egg that is packed in a container that is an integral part of a vehicle.

C.6.2 No processed egg shall be received at a registered processed egg station unless it has been
prepared in accordance with these Regulations.

C.6.3 No processed egg or ingredient used in the preparation of processed egg in a registered
processed egg station shall be exposed to any source of contamination.

C.6.4 In a registered processed egg station, eggs that have not been washed in a registered egg
station shall be washed continuously in clean water until they are about to be processed, and the
water shall

(a) be maintained at not less than 43°C and be at least 11°C warmer than the eggs;

(b) contain an effective cleaning compound;

(c) be changed at least every four hours and at the end of each shift; and

(d) be maintained at a level that permits a continuous overflow.

C.6.5 No eggs in a registered processed egg station shall be washed in a room that is used for
processing eggs.

C.6.6 Eggs in a registered processed egg station shall, before being processed, be spray-rinsed
with a sanitizing agent.

C.6.7 Only processed egg or eggs that are in clean containers may be received in a registered
processed egg station.

C.6.8 Every container in a registered processed egg station, before being packed with processed
egg, shall

(a) in the case of a new container, be sanitized and drained;

(b) in the case of a re-used container, be washed, rinsed, sanitized and drained; and

(c) in the case of a container nested within another container, be sanitized and drained, or be
lined with a new sanitary plastic or equivalent liner immediately prior to packing.

C.6.9 In a registered processed egg station, every reused container, other than a container
constructed of corrosion-resistant material, shall

© ARSO 2021 — All rights reserved 29

CD-ARS 1203:2021

(a) where the capacity of the container is less than 25 kg, be lined with a new sanitary plastic or
equivalent liner, or

(b) where the capacity of the container is 25 kg or more, be lined with two new sanitary plastic or
equivalent liners of a type approved by the Regulatory Authority.

C.6.10 No container in a registered processed egg station shall, either before or after being packed
with processed egg, be placed on the floor.

C.7 Health of workers

C.7.1 No person who suffers from or is a known carrier of a communicable disease or who has an
infected lesion that is open or exposed shall work in any area of a registered processed egg station
where there is a danger of contaminating processed egg or a processed egg contact surface with
pathogenic micro-organisms.

C.7.2 Every establishment shall documented a health certificate for each labour working inside the
establishment specially in the processing areas and these documents have to be submitted to the
competent authority annually

C.7.3 Every person engaged in the preparation of processed egg in a registered processed egg
station shall wash their hands thoroughly immediately after using toilet facilities and as frequently as is
necessary to prevent the contamination of processed egg.

C.7.4 Every person handling processed egg in a registered processed egg station shall wash their
hands and rinse them thoroughly in a non-irritating disinfectant solution

(a) each time on entering the processing room; and

(b) immediately after handling inedible egg or inedible processed egg.

C.7.5 In a registered processed egg station, appropriate sanitary clothing and hair covering shall be
worn by every person in a room in which processed egg is prepared and, where gloves are worn, they
shall be made of an impermeable material and be in a good, clean and sanitary condition.

C.7.6 No person shall use tobacco in any form, chew gum or consume food of any kind, except
water dispensed from a drinking fountain, in any part of a registered processed egg station in which
processed egg is prepared.

C.7.7 No person engaged in the preparation of processed egg in a registered processed egg station
shall wear an object or use a substance that might fall into or otherwise contaminate the processed
egg.

C.7.8 The Regulatory Authority shall be notified of any proposed major modification to the
registered processed egg station and, where requested by the Regulatory Authority, detailed plans
and specifications for the modification shall be submitted to the Regulatory Authority.

C.7.9 The data recorded by the heat-treating equipment shall be retained and shall, at the request
of the Regulatory Authority and in respect of any period designated by the Regulatory Authority, be
furnished to the Regulatory Authority, signed or initialled by the operator, so that the Regulatory
Authority may examine, make copies of or take excepts from the data.

30 © ARSO 2021 — All rights reserved

 CD-ARS 1203:2021

Bibliography

Regulations Governing the Voluntary Grading of Shell Eggs, 7 CFR Part 56, Effective March 30, 2008

United States Standards, Grades, and Weight Classes for Shell Eggs, AMS 56, Effective July 20,
2000

UNECE EP 63:1986/1994, Hens egg products for use in the food industry

Codex Alimentarius website: http://www.codexalimentarius.net/mrls/vetdrugs/jsp/vetd_q-e.jsp

USDA Foreign Agricultural Service website: http://www.mrldatabase.com

USDA Agricultural Marketing Service website: http://www.ams.usda.gov/AMSv1.0/Standards

European Union: http://ec.europa.eu/enterprise/sectors/pharmaceuticals/veterinary-use/maximum-

residue-limits/index_en.htm

© ARSO 2021 — All rights reserved 31

CD-ARS 1203:2019

© ARSO 2019 — All rights reserved