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United States Department of Agriculture

Agricultural Research Service

Research Project: INTERVENTION AND PROCESSING STRATEGIES FOR FOOD-BORNE PATHOGENS IN SHELL EGGS

Location: Egg Safety and Quality

Title: Sanitation in the Shell Egg Processing Environment

Authors
item Musgrove, Michael
item Northcutt, Julie -

Submitted to: National Egg Quality School Proceedings
Publication Type: Proceedings
Publication Acceptance Date: April 15, 2011
Publication Date: May 16, 2011
Citation: Musgrove, M.T., Northcutt, J. 2011. Sanitation in the Shell Egg Processing Environment. National Egg Quality School Proceedings. p.1-9.

Interpretive Summary: In the past, most of the regulations regarding egg processing are concerned with quality rather than safety. Hazard Analysis and Critical Control Point (HACCP) will be required by retailers or by the federal government. GMPs (Good Manufacturing Practices) and SSOPs (Sanitation Standard Operating Procedures) are important precursors to an effective HACCP plan. GMPs refer to general conditions and behaviors necessary to prevent the production of adulterated foods. SSOPs are specific written instructions that must be followed to be in compliance with HACCP plans. This information is vital to workers and management in the shell egg industry.

Technical Abstract: In the past, most of the regulations regarding egg processing are concerned with quality rather than safety. Hazard Analysis and Critical Control Point (HACCP) will be required by retailers or by the federal government. GMPs (Good Manufacturing Practices) and SSOPs (Sanitation Standard Operating Procedures) are important precursors to an effective HACCP plan. GMPs refer to general conditions and behaviors necessary to prevent the production of adulterated foods. SSOPs are specific written instructions that must be followed to be in compliance with HACCP plans. This information is vital to workers and management in the shell egg industry.

Last Modified: 4/25/2014
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