NAC446.080. Eggs.

     1. Only clean whole eggs with their shells intact or pasteurized liquid, frozen or dry eggs or products made from dry eggs may be used in a food establishment, except that eggs which have been hard-boiled, peeled and commercially prepared and packaged may be used.

     2. A food establishment shall use pasteurized liquid, frozen or dry eggs or products made from pasteurized eggs instead of whole, fresh eggs in the preparation of dishes and condiments that are not cooked, such as a caesar salad, hollandaise or bernaise sauce, noncommercial mayonnaise, eggnog, ice cream or any beverage that is fortified with eggs.

     [Bd. of Health, Food Establishments Reg. Art. 2 § 2.1 subsec. 2.1.10, eff. 9-17-82]—(NAC A 5-23-96)