Eggs for human food shall be processed in a manner which:

1. (1) allows examination of the content of individual eggs being processed; and
2. (2) does not allow egg content to commingle with the egg shell or shell membrane during processing.

History Note: Authority G.S. 106‑131; 106‑139;
Eff. April 1, 1987;
Readopted Eff. March 1, 2017.