Availability of Revised Food Safety Guideline for Egg Products
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.
What this item does
The short version, using the agency's own summary text.
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.
Notice of availability and request for comments.
Important dates
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Published
May 5, 2026
Comment deadline
July 6, 2026