A study on the production of powdered egg melange has been carried out according to the modern principles and the methodology of the hygiene-and-microbiological standardization of food products. It has been established that by microbiologic indices the produce of powdered eggs corresponds to the normative documents, however, some key technologic and hygiene factors are disclosed that affect its microbial flora. Data makes it reasonable to actualize the microbiologic standards provided for in the standardization documents, introduce new microbiologic control indices, and optimize the technologic process and the hygiene regime of producing and storing the product.