Notification 2078-egg-annex3


	Notification no. 2078 dated dated 23rd August, 1997
	ANNEXURE-III Hygiene Requirerements Relating to the Premises Equipments and Staff of Plants

	The highest degree of a cleanliness must be required of staff, premises and equipment:

1.	Staff who treat or handle eggs and egg products must in particular, wear clean working clothes and headgear. They must wash and disinfect their hands several times in the course of each working day and on each resumption of work. It must be forbidden to smoke eat, spit or chew in areas where eggs and egg products are handled and stored;
2.	No animal should enter in the plant. Any rodents, insects or other vermin found must be systematically destroyed;
3.	Premises, equipment and instruments used for working on egg products must be kept clean and in a good conditions. Equipment and instruments must be carefully cleaned and disinfected several times if necessary during the working day, at the end of the days work and before being reused where they have been soiled. Closed pipeline systems for conveying egg products must be provided with an appropriate cleaning system which ensures their cleaning and disinfection in all parts. After having been cleaned and disinfected, pipes must be rinsed out with potable water,
4.	Premises, instruments and equipments must not be used for purposes other than the processing of egg products except the processing of other foodstuffs either simultaneously or at different times after the authorization of the competent authority has been obtained, provided that all appropriate measures are taken to prevent contamination of or adverse changes in the products covered by these rules:
5.	Potable water must be used for all purposes, however non- potable water may be used in exceptional cases for steams production provided that the pipes installed for this purpose preclude the use of this water for other purposes and present no danger of contamination of eggs or egg products. In addition, the use of non potable water may be authorized in exceptional cases for the cooling of refrigeration equipment, non potable water pipes must be clearly distinguished from pipes used for potable water;
6.	Detergents, disinfectants and similar substances must be used and stored in such a way that instruments, equipment and egg products are not adversely affected their use must be followed thorough rinsing of such instruments and equipment with potable water:
7.	Persons who are possible sources of contamination must be prohibited from working with or handling eggs or egg products;
8.	Any person who employed to work or handle eggs or egg products must be required to produce a medical certificate. The medical certificate must be renewed yearly unless another staff medical checkup scheme offering similar guarantees is recognised by the competent authority.