Guidance for Use of Food-Grade Shell-Egg Sanitizers
Directions for Use of Food-Grade Shell-Egg Sanitizers
- All formulations must be cleared under 21 CFR 178.1010 as sanitizing solutions for food contact surfaces or have a tolerance or exemption from the requirement of a tolerance in 40 CFR Part 180 that covers use as a sanitizing solution for food contact surfaces.
- Any reference/directions for use for eggs intended for use as hatchlings is a drug claim and is regulated only by FDA. This type of claim is not allowed on FIFRA labels.
- Only clean, whole eggs can be used for sanitizing. Dirty, cracked or punctured eggs cannot be sanitized.
- If the product is intended for use as both a cleaner and a sanitizer, separate directions for use as a cleaner must be provided and followed by a potable water rinse, preceding the directions for use as a sanitizer with a fresh solution.
The directions for use in sanitizing eggs must be similar to the following:
[x] = company to provide amount/rate based on efficacy data.
To sanitize clean shell eggs intended for food or food products, spray with a solution of [x] ounces of product in [x] gallons of water (providing [x] ppm active). The solution must be equal to or warmer than the eggs, but not to exceed 130o F. Wet eggs thoroughly and allow to drain. (**Insert the applicable statement below, as appropriate). Eggs must be reasonably dry before casing or breaking. The solution must not be reused for sanitizing eggs.
- Eggs that have been sanitized with this quaternary ammonium compound shall be subjected to a thorough potable water rinse only if they are to be immediately broken for use in the manufacture of egg products.
- Eggs that have been sanitized with this chlorine compound may be broken for use in the manufacture of egg products without a prior potable water rinse.
- Eggs that have been freshly washed may be sanitized with this iodine compound only if the eggs are rinsed prior to application of the compound. A subsequent potable water rinse is not required.
Prior authorization from USDA is no longer required in order for a product to be intended or recommended for use in plants operating under the USDA egg grading and egg products inspection programs. However, in order for a product label to infer/recommend that it can be used in federally inspected egg plant there must be a complete set of use directions similar to the ones described above.
Directions for Sanitization Use in Federally Inspected Meat and Poultry Facilities
- Prior authorization from USDA is no longer required in order for a company to add a claim that their product can be used in federally inspected meat and poultry facilities.
- All formulations must be cleared under 21 CFR 178.1010 as sanitizing solutions for food contact surfaces or have a tolerance or exemption from the requirement of a tolerance in 40 CFR Part 180 that covers use as a sanitizing solution for food contact surfaces. Otherwise a claim for use in federally inspected meat and poultry factilites is not acceptable.
- The product label must contain directions for use on hard non-porous food contact surfaces and must also contain use sites that would allow the product to be used in federally inspected meat and poultry facilities.
- If the product is intended for use as both a cleaner and a sanitizer, separate directions for use as a cleaner must be provided and followed by a potable water rinse, preceding the directions for use as a sanitizer with a fresh solution.
- The addition of a claim for use in federally inspected meat and poultry facilities to a registered product must be made via an amendment.
- Label language allowed would be "This product can be used in Federally Inspected Meat and Poultry Facilities as a sanitizer."
This information was first published March 31, 1999.