21 CFR Part 160 - Eggs and Egg Products

What it says

Part 160 sets standards of identity for eggs and egg products such as liquid eggs, frozen eggs and dried egg products. The standards describe what each product is, permitted ingredients and treatments, and requirements for pasteurization or equivalent treatment, plus labeling requirements for the standardized names.

Paraphrased for plain-language clarity. Always verify against the current published regulation text.

What it means in practice

• Pasteurization is a key control for liquid, frozen and dried egg products.
• Egg products are also regulated by USDA, so facilities should confirm which agency covers which product.
• Composition and labeling must match the standard for the name used.

What FDA inspectors look for

• Whether products meet the standard of identity.
• Whether required heat treatment is carried out and recorded.
• Whether labeling is accurate.

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