§ 160.150. Frozen egg whites.
149 words·~1 min read·
/us/cfr/t21/s§ 160.150·A research copy — for the controlling text, always check the official state or federal source. Not legal advice.
(a)Frozen egg whites, frozen egg albumen is the food prepared by freezing liquid egg whites that conform to § 160.140, with such precautions that the finished food is free of viable Salmonella microorganisms.
(b)When frozen egg whites are prepared from liquid egg whites containing any optional ingredients added as whipping aids, as provided for in § 160.140(a), the common names of such optional ingredients shall be listed on the principal display panel or panels of the label with such prominence and conspicuousness as to render such names likely to be read and understood by ordinary individuals under customary conditions of purchase.
(c)Label declaration. Each of the ingredients used in the food shall be declared on the label as required by the applicable sections of parts 101 and 130 of this chapter. [42 FR 14462, Mar. 15, 1977, as amended at 58 FR 2883, Jan. 6, 1993]