Canadian Standards of Identity
Volume 2 – Processed Egg Products

Although the Safe Food for Canadians Regulations (SFCR) came into force on January 15, 2019, other requirements will be introduced in 2020 and 2021 based on food commodity, type of activity and business size. For more information, refer to the SFCR timelines.

Interpretation

1. The following definitions apply in this Volume.

"egg solid" means egg yolk, egg white or albumen, or egg yolk and egg white or albumen, that contains no shell or water. (solide d'oeufs)

"FDR" means the Food and Drug Regulations. (RAD)

"sweetening agent" has the same meaning as in subsection B.01.001(1) of the Food and Drug Regulations. (agent édulcorant)

"whole egg" means the white or albumen and the yolk of an egg but not its shell. (oeuf entier)

Standards

2. Liquid Whole Egg, Dried Whole Egg and Frozen Whole Egg are the foods that meet the standard set out in section B.22.034 of the FDR and

  • (a) in the case of liquid whole egg and frozen whole egg, contain at least 23.5% egg solids by weight;
  • (b) in the case of dried whole egg, contain not more than 5% water; and
  • (c) contain not more than
    • (i) 50,000 viable bacteria per gram; and
    • (ii) 10 coliform organisms per gram.

3. Liquid Yolk, Dried Yolk and Frozen Yolk are the foods that meet the standard set out in section B.22.035 of the FDR and

  • (a) in the case of liquid yolk and frozen yolk, contain at least 43% egg solids by weight; and
  • (b) in the case of dried yolk, contain not more than
    • (i) 5% water;
    • (ii) 50,000 viable bacteria per gram; and
    • (iii) 10 coliform organisms per gram.

4. Liquid Egg White or Liquid Albumen, Dried Egg White or Dried Albumen and Frozen Egg White or Frozen Albumen are the foods that meet the standard set out in section B.22.036 of the FDR and that

  • (a) in the case of dried egg white or dried albumen, contain not more than
    • (i) 8% water, if it has been dried by spray-drying;
    • (ii) 16% water if it has been dried by pan-drying;
  • (b) in the case of liquid albumen, dried albumen and frozen albumen, contain not more than
    • (i) 10,000 viable bacteria per gram; and
    • (ii) 10 coliform organisms per gram.

5. Liquid Whole Egg Mix, Dried Whole Egg Mix, Frozen Whole Egg Mix, Liquid Yolk Mix, Dried Yolk Mix and Frozen Yolk Mix are the foods that meet the standard set out in section B.22.037 of the FDR and

  • (a) in the case of liquid whole egg mix, frozen whole egg mix, liquid yolk mix and frozen yolk mix, contain salt or a sweetening agent, or both, in an amount not more than 12% of the mix by weight;
  • (b) contain not more than
    • (i) 50,000 viable bacteria per gram; and
    • (ii) 10 coliform organisms per gram;
  • (c) in the case of dried whole egg mix, contain salt or a sweetening agent, or both, in an amount not more than 32% of the mix by weight and water in an amount not more than 5% of the mix by weight; and
  • (d) in the case of dried yolk mix, contain salt or a sweetening agent, or both, in an amount not more than 22% of the mix by weight and water in an amount not more than 5% of the mix by weight.

6. (1) A Liquid Egg Product is liquid food for which no standard is set out elsewhere in this Volume or in the FDR and that contains at least 50% by weight of one or more of the foods for which a standard is set out in any of sections 2 to 5.

(2) A Dried Egg Product is dried food for which no standard is set out elsewhere in this Volume or in the FDR and that contains at least 50% by weight of one or more of the foods for which a standard is set out in any of sections 2 to 5.

(3) A Frozen Egg Product is frozen food for which no standard is set out elsewhere in this Volume or in the FDR and that contains at least 50% by weight of one or more of the foods for which a standard is set out in any of sections 2 to 5.

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