(1)“Department” means the State Department of Agriculture.
(2)“Egg Meats” or “Egg Products” means the white, yolk, or any part of eggs, in liquid, frozen, dried, or any other form, used, intended, or held for use in the preparation of, or to be a part of or mixed with, food or food products for human consumption.
(3)“Eggs” means eggs in the shell from chickens, turkeys, ducks, geese, or any other specie of fowl.
(4)“Egg Products Plant” or “Egg Breaking Plant” means any place or establishment where eggs or egg products are broken, processed, pasteurized, packaged, or prepared for distribution in liquid, frozen, or dried condition.
(5)The term “Pasteurization,” ”Pasteurized,” or similar terms denoting pasteurization shall be taken to refer to heating every particle of egg or egg products to such temperature and holding at such temperature for a period of time sufficient for the purpose of rendering the eggs or egg products free of salmonella or other pathogenic micro-organisms in properly operated equipment as shall be approved by the Department; provided, that nothing contained in this definition shall be construed as disbarring any other process which has been demonstrated to be equally efficient and is approved by the Department.
(6)“Sanitize” or “Sanitizing” means to subject to a germicidal agent or bactericidal treatment process approved by the Department.
(7)“Stabilization” means the subjection of any egg product to a de-sugaring process.
Rule 603-022-0600 — Definitions,