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ARS Home » Southeast Area » Athens, Georgia » U.S. National Poultry Research Center » ESQRU » Research » Publications at this Location » Publication #353556

Research Project: Evaluation of Management of Laying Hens and Housing Systems to Control Salmonella and Other Pathogenic Infections, Egg Contamination, and Product Quality

Location: ESQRU

Title: The principles of HACCP.

Author
item Jones, Deana

Submitted to: National Egg Quality School Proceedings
Publication Type: Proceedings
Publication Acceptance Date: 5/1/2015
Publication Date: 5/18/2015
Citation: Jones, D.R. 2015. The principles of HACCP. National Egg Quality School Proceedings. pp. 412 – 416.

Interpretive Summary:

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.