Submitted to: National Egg Quality School Proceedings
Publication Type: Proceedings
Publication Acceptance Date: 5/18/2004
Publication Date: 5/18/2004
Citation: Jones, D.R. 2004. Haccp is not a dirty word. National Egg Quality School Proceedings. p. 182-186. Interpretive Summary:
Technical Abstract: The Hazard Analysis and Critical Control Point (HACCP) program is a science-based plan implemented by the USDA Food Safety Inspection Service (FSIS) to enhance the food safety of meat and poultry products produced in the US. USDA and FDA are currently drafting HACCP-based plans for the egg industry. Many shell egg processors have already enacted HACCP-like programs in their facilities. Training is an important part of HACCP. There 7 principles to HACCP. 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. This presentation is designed to serve as an overview of the 7 HACCP principles, as well as prerequisite programs. Before implementing HACCP in a processing facility, it is important for the responsible parties to attend a more in-depth training and certification seminar.