FSIS suggests HACCP could help egg product safety

In an attempt to improve the safety of egg products, the US Department of Agriculture’s (USDA) Food Safety and Inspection Service (FSIS) has suggested amending egg product inspection regulations. Under this new proposal, official plants that process egg products will be required to develop Hazard Analysis and Critical Control Points (HACCP) systems and Sanitation Standard Operating Procedures (Sanitation SOPs).

The proposed rule would make sanitation requirements consistent with meat and poultry regulations. FSIS aims to ensure that finished egg products are free of detectable pathogens.

Other key changes include: safe-handling instructions on certain egg products; labelling requirements for shell eggs inspected by FSIS to be consistent with those in Food and Drug Administration (FDA’s) regulations; and inspections would take place at least once per shift as opposed to during all processing operations.

The amendments aim to use agency resources more wisely and remove unnecessary regulatory obstacles for egg products plants. By removing the red tape, plants will have the freedom to tailor their own food safety system and are encouraged to innovate new ways to increase food safety. For example, the proposed rule suggests eliminating the requirements for prior approval of egg products plant drawings, specifications and equipment.

FDA currently regulates some egg products not covered by FSIS, such as freeze-dried egg products and egg substitutes. However, FSIS has acknowledged the potential risks of these products and therefore the need for them to be assessed in the same way. It proposes assuming jurisdiction over them in order to expose them to the same scrutiny and care as regular egg products.

“As we continue to modernise inspection systems and processes, we are committed to strengthening consistency across the services that FSIS inspection personnel carry out for the consuming public,” said Acting Deputy Under Secretary for Food Safety Carmen Rottenberg. “This proposed rule will ensure the same level of inspection and oversight of all regulated products as we carry out our public health mission.”

Although implementing HACCP plans, Sanitation SOPs and new product labels would incur significant costs, they will be alleviated by the fact that 93% of egg products plants already use a written HACCP plan that addresses at least one production step in their process.

Once the rule is published in the Federal Register, there will be a 120-day period for comment.

To find out more about the proposed rule, click here.

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