Pasteurising egg product means following Standard 4.2.5 with equipment that meets the NSW Food Safety Schemes Manual, or an alternative time and temperature combination, or another process, that kills pathogens at least as effectively, the latter using Food Authority approved equipment that meets the Manual. Blended egg product mixtures must reach the same equivalent lethal effect by heat or another process.
This control maps to 1 controls across 1 other frameworks. If you already hold one of them, the evidence you collected for it is the starting point here rather than new work.
Every mapping shown was judged rather than inferred from wording similarity, and the ones that failed review are published too. See the coverage reports and what was rejected.
The graph holds this control, the 1 it maps to, and the evidence behind each claim, over MCP and REST.