The Egg Products Inspection Act assures that eggs and egg products distributed and consumed by the public are wholesome, not adulterated, and properly labeled and packaged. Passed by Congress in 1970, the Egg Products Inspection Act is administered by the United States Department of Agriculture (USDA) and imposes specific inspection requirements for two categories of eggs – shell eggs and egg products.

Under the Egg Products Inspection Act, plants that break, dry and process shell eggs into liquid, frozen or dried egg products must operate under the continuous inspection program of the USDA. (The law does not apply to food-manufacturing plants which prepare cooked eggs or other food products made with eggs or egg products, such as those which make mayonnaise, egg noodles and ice cream, for example.) An official inspector must be present at all times when eggs are being processed.