Description
The U.S. Public Health Service published in June 1966, after discussion with the Food and Drug Administration, definitions for "eggnog" and "eggnog flavored milk" for the benefit of communities interested in regulating them under the terms of the 1965 Recommended "Grade "A" Pasteurized Milk Ordinance." These definitions are incorporated in the 1993 revision of the "Ordinance" and are enforceable by those States and local authorities who have, by regulation, adopted the code.
Scope & Applicability
Product Classes
2Eggnog Flavored Milk
Defined as a milk product with at least 3.25 percent butterfat and 0.5 percent egg yolk solids
Eggnog
Dairy category with 120 mL reference amount
Regulatory Context
Attributes
1common or usual name
The name used to identify ingredients or food sources on a label.
Related CFR Sections (1)
See Also (7)
- CPG Sec 525.800 Tomato Sauce or Tomato Hot Sauce Labeling (Status: Final)
- CPG Sec 525.575 Prepared Mustard - Composition (Status: Final)
- CPG Sec 550.475 Jellies, Nonstandardized (Status: Final)
- CPG Sec 505.100 Bakery Products, Candy - "Catch-All" or "Shotgun" Ingredients Declaration (Status: Final)
- Guidance for Industry: Ingredients Declared as Evaporated Cane Juice (Status: Final)
- Guidance for Industry: Proper Labeling of Honey and Honey Products (Status: Final)
- Guidance for Industry: Voluntary Labeling Indicating Whether Foods Have or Have Not Been Derived from Genetically Engineered Plants (Status: Final)