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United States Department of Agriculture

Agricultural Research Service

Research Project: EGG PROCESSING SAFETY, QUALITY AND SECURITY

Location: Egg Safety and Quality

Title: The building blocks of HACCP

Author
item Jones, Deana

Submitted to: National Egg Quality School Proceedings
Publication Type: Proceedings
Publication Acceptance Date: April 25, 2007
Publication Date: May 21, 2007
Citation: Jones, D.R. 2007. The building blocks of HACCP. National Egg Quality School Proceedings. p. 237-244

Technical Abstract: The Hazard Analysis and Critical Control Point (HACCP) food safety inspection program is utilized by both USDA Food Safety Inspection Service (FSIS) and FDA for many of the products they regulate. This science-based program was implemented by the USDA FSIS to enhance the food safety of meat and poultry products produced in the US in 1998. FDA also has published a proposed rule for on-farm science-based food safety regulations for the commercial egg industry. Many shell egg processors have already enacted HACCP-like programs in their facilities. Training is important to understand the 7 principles to HACCP and its implementation. There are also prerequisite programs that need to be in place before a HACCP plan is implemented. HACCP is designed to address product safety, not quality. Before implementing HACCP in a processing facility, it is important for the responsible parties to attend a more in-depth training and certification seminar. Furthermore, HACCP is a food safety program and does not take the place of quality assurance plans already in place.

Last Modified: 10/1/2014
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