21—36.7(196) Eggs used in food preparation.

Restaurants, institutional consumers, and food manufacturers shall receive and use only clean, sound shell eggs of Grade B quality or better. Dried, frozen, or liquid eggs may be bought only if such products are prepared and pasteurized in a plant under USDA continuous inspection.

[ARC 0138C, IAB 5/30/12, effective 7/4/12]