Labelling Requirements for Processed Egg Products
This page is part of the Guidance Document Repository (GDR).
Looking for related documents?
Search for related documents in the Guidance Document Repository
The usual name of the processed egg in relation to its nature, state and composition [2, PER].
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 [2, PER].
A series of numbers indicating the day, month and year in which processed egg is prepared, and a number or letter identifying the batch if more than one batch is prepared on the same day [2, PER].
Frozen egg, frozen egg mix, liquid egg, liquid egg mix, dried egg, dried egg mix and egg product [2, PER].
The number assigned to a registered processed egg station [2, PER].
- Date modified: