Liquid Egg (Pasteurisation) Regulations, 1987.

These Regulations are here setting the complete food safety rules as regards the necessary hygiene-sanitary procedures (heat treatment, pasteurization) for liquid eggs (mixture of yolk and albumen, other than reconstituted dried egg, and includes any such mixture which is frozen, chilled or otherwise preserved).
Contents of this text are divided into 5 sections, as follows: Title and Commencement (1); Interpretation (2); Liquid egg to be pasteurized (3); Penalties (4); Application of various sections of the Act (5).
The Schedule is also part of this publication (containing full technical guidelines on pasteurization, sampling and Alpha-Amylase test).