A colleague of mine recently ask me if I knew of if there where any regulations or requirements for the use of raw unpasteurized shell eggs in a food processing facilities from regulators or in the BRC Standards (in the province of Ontario CANADA). I am almost positive I have seen that it is not permitted through the myriad of regulations that I have reviewed before but cannot seem to find anything on the subject except for some very general legislative regulations and nothing in the BRC Standards that are only open to individual interpretation.
Would appreciate any comments.
Thanks! SVO
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