Regulatory
Availability of Revised Food Safety Guideline for Egg Products
Issued by Agriculture Department
What the record says
FSIS is announcing the availability of its revised Food Safety Guideline for Egg Products. The guideline contains information to assist plants producing egg products that undergo pasteurization, heat treatment, cooling, freezing, or enzyme-modification in complying with FSIS regulatory requirements. FSIS updated the guideline to address questions it received after publishing the previous version and to include additional scientific information.
This is a factual description of what was issued or decided, not an assessment of it.