USDA proposes HACCP plans, Sanitation SOPs for egg product plants

January 16, 2018

A new rule has been proposed by the U.S. Department of Agriculture (USDA) to improve food safety practices in the egg industry.

USDA’s Food Safety and Inspection Service (FSIS) has proposed requiring egg product plants to develop Hazard Analysis and Critical Control Points (HACCP) systems — which 93% of egg plants reportedly already use.

The proposed rule will also require Sanitation Standard Operating Procedures (SOPs) to be implemented, and for plants to meet the same sanitation requirements as the meat and poultry industries, with old regulations being discarded.

Basically, FSIS is saying that egg product plants now must make end products in such a way so that end products have no detectable pathogens. HACCP plans, used by most federally regulated plants, ensure that preventive and corrective measures are taken throughout the food production process where hazards may occur.

“As we continue to modernize inspection systems and processes, we are committed to strengthening consistency across the services that FSIS inspection personnel carry out for the consuming public,” the agency said. “This proposed rule will ensure the same level of inspection and oversight of all regulated products as we carry out our public health mission.”

FSIS will also be taking egg substitute products under their jurisdiction.

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Category: Food Safety