1.1 This standard aims to maintain the quality of the eggs used in producing different egg products in order to achieve a reasonable level of consumer protection. For this end, certain guidelines on the hygienic practice for the production, storage, packing, transport and processing of whole eggs, egg yolk, egg albumen or other egg products meant for human consumption, have been set to suit the basics of the source of hazard analysis systems and critical control points, as well as the preliminary hygienic systems and conditions. 1.2 This standard deals with the hygienic practice for the production and preparation of eggs and egg products, including natural eggs, pasteurized eggs, pasteurized egg products (liquid, frozen and dried),egg candled, egg yolk and egg albumen (with or without additives) and the other products containing no less than 50% of egg, whether prepared for direct consumption or for incorporating them in other processes.