For the first time in 50 years, the USDA is updating its egg product inspection methods.
“The last time we did make a change to the egg product inspection act was in 1970 when we last changed the way that we’re performing inspection methods, noted Paul Kiecker Food Safety and Inspection Service Administrator.
“This catches up back to move the command and control regulations that are currently in place, and allows us to inspect these products more in line with what we do with meat and poultry products where we have an inspector there once per shift rather than on premises all the time while they’re producing product.”
The new rule requires hazard analysis and critical control point systems and sanitation standard procedures for egg product producers.
“The main changes that come with the rule is that they are now going to be required to have HACCP systems in place and to have SSOPs,” Kiecker continued.
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