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United States Department of Agriculture

Agricultural Research Service

Research Project: EGG PROCESSING SAFETY, QUALITY AND SECURITY

Location: Egg Safety and Quality

Title: Understanding Haccp

Author
item Jones, Deana

Submitted to: National Egg Quality School Proceedings
Publication Type: Proceedings
Publication Acceptance Date: April 26, 2006
Publication Date: May 22, 2006
Citation: Jones, D.R. 2006. Understanding haccp. National Egg Quality School Proceedings. p 223-227.

Technical Abstract: There are 7 principles in the Hazard Analysis and Critical Control Point (HACCP) program. This science-based program was implemented by the USDA Food Safety Inspection Service (FSIS) to enhance the food safety of meat and poultry products produced in the US. FDA also has HACCP programs for products it oversees and has published a proposed 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. 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.

Last Modified: 4/21/2014
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