A Challenging Question: the use of raw unpasteurized shell eggs

A colleague of mine recently ask me if I knew of if there where any regulations or requirements for the use of raw unpasteurized shell eggs in a food processing facilities from regulators or in the BRC Standards (in the province of Ontario CANADA). I am almost positive I have seen that it is not permitted through the myriad of regulations that I have reviewed before but cannot seem to find anything on the subject except for some very general legislative regulations and nothing in the BRC Standards that are only open to individual interpretation.

Would appreciate any comments.

Thanks! SVO

It depends to your process. If you use heat treatment after breaking shells, and you work in a hygienic conditions , specially hygienic personal conditions , then it sounds you dosnt need to care about shells. only care about transfering of Salmonela in your final product and be carefull about contacting between raw material and final product.