Substitution of pasteurized eggs or egg products for raw eggs in preparation of ready-to-eat foods.

Pasteurized eggs or egg products must be substituted for raw eggs in the preparation of ready-to-eat foods, including, without limitation, Caesar salad, hollandaise or béarnaise sauce, mayonnaise, meringue, eggnog, ice cream and egg-fortified beverages that are not cooked as otherwise provided pursuant to this chapter.