Freezing rooms, either on or off the premises, must be capable of solidly freezing, or reducing to a temperature of 10 °F or lower, all liquid egg products.
[85 FR 68680, Oct. 29, 2020]
source: 36 FR 9814, May 28, 1971, unless otherwise noted. Redesignated at 42 FR 32514, June 27, 1977 and 46 FR 63203, Dec. 31, 1981. Further redesignated at 63 FR 72353, Dec. 31, 1998.
cite as: 9 CFR 590.534