Location: ESQRUTitle: Egg processing plant sanitation, SSOPs, and GMPs.
|ALVARADO, CHRISTINE - Texas A&M University|
Submitted to: National Egg Quality School Proceedings
Publication Type: Proceedings
Publication Acceptance Date: 5/1/2017
Publication Date: 5/22/2017
Citation: Jones, D.R. 2017. Egg processing plant sanitation, SSOPs, and GMPs. National Egg Quality School Proceedings. pp. 425 – 449.
Technical Abstract: The basis of food safety programs in processing facilities is prerequisite programs such as sanitation and good manufacturing practices. Thoughtful, thorough, and complete sanitation programs are necessary to enhance the food safety of products and reduce the likelihood of foodborne illness. Egg processors have a variety of compounds available for cleaning and disinfecting equipment. Understanding the benefits and drawbacks of each allows for the development of effective cleaning programs. Good manufacturing practices such as employee training, facility maintenance and upkeep, employee hygiene, etc. are all important in ensuring safe foods reach consumers.