The European Commission’s Directorate General for Health and Consumers has approved the Guide to Good Manufacturing Practice for Liquid, Concentrated, Frozen and Dried Egg Products Used as Food Ingredients (non-ready to eat egg products).

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The EU is encouraging the use and dissemination of the European Egg Processors Association guide as both a national and community guide to good practices, and food business operators can use it on a voluntary basis. The original English version of the EEPA’s guide has been published on the European Commission website. Preparations are underway to publish the document in all of the EU’s official languages.