The Food Safety and Inspection Service has released an updated version of its safety guidelines designed to help egg processing facilities meet federal regulations.
The new guidelines provide assistance to manufacturing plants that handle egg products through various processes including pasteurization, heat treatment, cooling, freezing, and enzyme modification.
Federal officials revised the guidelines after receiving inquiries about the previous version and incorporated new scientific research into the updated document.
The guidelines are intended to help processing facilities comply with current federal safety regulations for egg products.
