The U.S. Department of Agriculture’s (USDA’s) Food Safety and Inspection Service (FSIS) has announced new plans to make egg products even safer for American consumers.
FSIS wants to change egg products inspection laws by now requiring official plants that process egg products to develop Hazard Analysis and Critical Control Points (HACCP) systems and Sanitation Standard Operating Procedures (Sanitation SOPs) and to meet other sanitation requirements consistent with the meat and poultry regulations. By doing this, FSIS’s goal is to make it so that finished egg products are completely void of detectable pathogens. The regulatory amendment also uses agency’s resources more efficiently and removes unnecessary regulatory obstacles to innovation.