New rules on food safety are drafted for egg producers in the US
A new set of rules is going to amend the regulation in the field of egg production by asking the plants to develop their own 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.
FSIS believes that such a measure will make official plants to develop products free of detectable pathogens at the end of the process. Also, the regulatory amendment will encourage innovation and make a better use of agency resources.
The new rule will allow egg producers to implement personalized customized HACCP systems that best fit their particular facility and equipment. There will be an incentive for those producers who apply innovative new ways to achieve enhanced food safety.
"This proposed rule will ensure the same level of inspection and oversight of all regulated products as we carry out our public health mission.", mentioned Acting Deputy Under Secretary for Food Safety, Carmen Rottenberg.
The impact over the businesses will be reduced by the fact that already 93% of the egg products plants already use a written HACCP plan that addresses at least one production step in their process.
Meanwhile, FSIS intends to focus on the egg substitutes, which pose the same risk as egg products and will be treated with the same level of scrutiny and care.Once the rule is published in the Federal Register there will be a 120-day period for comment.
(Photo source: Pixabay)
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