New HACCP model now available for raw non-intact egg products
FSIS has released a generic hazard analysis and critical control point (HACCP) model for raw non-intact egg products. The model illustrates the processing category with an unpasteurized liquid egg product. USDA amended the egg products inspection regulations in October 2020 to require official plants that process egg products to develop and implement sanitation standard operating procedures and HACCP systems to meet requirements consistent with USDA’s meat and poultry regulations.
While the model’s critical control points do not necessarily apply to all operations or products, it may serve as a starting point for similar products. The flow diagram demonstrates a general production process and should be modified to reflect the processes used at the establishment. The food safety critical limits selected must come from scientific documents or other reliable sources. This model includes references for guidance on the selection of critical limits.