§ 103

(1) A processed egg product that is to be sent or conveyed from one province to another or exported and that is processed or treated in an establishment that is identified in a licence must have been chilled to 4°C or less before being removed from the establishment, if it is a (a) liquid whole egg; (b) liquid yolk; (c) liquid egg white or liquid albumen; (d) liquid whole egg mix; (e) liquid yolk mix; and (f) liquid egg product.

(2) Despite subsection (1), the Minister may, in writing, authorize any person to remove a processed egg product that has not been chilled to 4°C or less if the Minister is of the opinion that no risk of injury to human health will result.