Submitted to: National Egg Quality School Proceedings
Publication Type: Proceedings
Publication Acceptance Date: March 22, 2008
Publication Date: May 19, 2008
Citation: Jones, D.R. 2008. Understanding the Principles of HACCP. 15th National Egg Quality School Proceedings, May 19-22,2008, Tempe,Arizona. p.194-198. 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 and will soon be forthcoming with a final 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 to enhance product food safety. 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.