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Availability of Revised Food Safety Guideline for Egg Products
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Samenvatting
FSIS is announcing the availability of its revised Food Safety Guideline for Egg Products. The guideline contains information to assist plants producing egg products that undergo pasteurization, heat treatment, cooling, freezing, or enzyme-modification in complying with FSIS regulatory requirements. FSIS updated the guideline to address questions it received after publishing the previous version and to include additional scientific information.
Oorspronkelijke brontaal: Federal Register — Agriculture DepartmentOrigineel bericht openen →