Egg Products Regulations 1993 (S.I. No. 1520 of 1993).

The text consists of 10 Regulations completed by 11 Schedules: Requirements for the preparation of egg products (1); Requirements for pasteurisation and determination of alpha-amylase in whole egg or in yolk (2); Heat treatment of albumen (3); Various tests for diseases (4); Storage (5); Transport (6); Supervision of production in approved establishments (7); Approval of establishments use for the manufacture of egg products (8); Packaging of egg products (9); Marking of egg products (10); Revocations (11).
These Regulations revoke several Regulations relating to egg products and implement Community legislation on hygiene and health problems affecting the production and placing on the market of egg products. In general the Regulations make provision for the preparation and manufacture of egg products used in food intended for sale for human consumption, including the process of pasteurisation, and prohibit manufacture of egg products otherwise than in establishments approved by a food authority defined in Regulation 2. The Regulations specify requirements in relation to heat treatment, sampling, storage, and transport (Reg. 3). Each food authority is responsible for establishments which it has approved (Reg. 8).