The U.S. Department of Agriculture’s Food Safety and Inspection Service (USDA’s FSIS) has released a generic Hazards Analysis and Critical Control Points (HACCP) model for raw, non-intact egg products. The model is relevant to processes that involve unpasteurized, liquid egg products.
The new model takes into account USDA’s amendments to egg product inspection regulations that were adopted in October 2020. The amendments require official egg product processing plants to develop and implement standard sanitation operating procedures (SSOPs) and HACCP systems.
FSIS emphasizes that the model’s critical control points do not necessarily apply to all egg products or egg product operations. However, the production process illustrated in the model’s flow diagram can be modified to reflect the processes that are in place at individual establishments.
FSIS requires that the food safety critical limits selected by an establishment must be supported by scientific literature or other credible sources. The model includes guidance on the selection of critical limits.