Hazard analysis and critical control points (HACCP) is a recognized preventative approach method to support the production of a safe product. Though not required for shell egg processing plants, based on the insight gained from the most recent shell egg recall, maybe it's time for a HACCP plan.A shell egg HACCP plan has become more complex than when they were originally envisioned. There have been new regulatory requirements including egg refrigeration, the egg safety plan, and the fluid nature of inspections. The greatest changesfor shell egg processing relate to the risks that are due to continually emerging pathogens and how they are introduced to shell egg operations. These risks require operations to conduct their own risk assessments in addition to regulatory monitoring.
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