The liquid egg is the product obtained by removing the eggshell. It is widely used in the bakery and food service industries because it saves time and labor in egg breaking. However, it is susceptible to microbial contamination during production caused by raw egg shells, the production process, equipment, and personnel handling. In order to maintain the safety and hygiene of liquid egg products, the Taiwan Food and Drug Administration (TFDA) is launching the "2023 Inspection Project for Liquid Egg Product Manufacturers" to conduct inspections and sampling tests on liquid egg manufacturers in cooperation with local government health departments.

    This project will focus on compliance with the Registration of Food Businesses, Regulations on Good Hygiene Practice for Food (GHP), Regulations on Food Safety Control System (HACCP), and other regulations, as well as the legality of raw materials and product labeling. Meanwhile, raw eggs will be sampled and tested for animal drugs and pesticide residues, and finished liquid eggs will be sampled and tested in accordance with the Sanitation Standard for Microorganisms in Foods.

    TFDA urges the food industry to implement self-regulation and comply with the relevant provisions of the Act Governing Food Safety and Sanitation to ensure the health and safety and quality of liquid egg products. Violations will be dealt with in accordance with the law for the protection of food hygiene and consumer safety.