Egg Industry August 2019 - 13

EggIndustry ❙ 13

Creating a HACCP plan starts with assembling a team
of people who represent a cross-section of expertise from
the operation. Some key prerequisite programs should
be in place to support a HACCP plan. Every operation
should have a recall and traceability plan, sanitation
standard operating procedures (SSOP), employee training
records and pest control plan, along with any number of
other prerequisite programs that may be needed.

Conduct a hazard analysis
The HACCP team will develop a flow diagram of the
entire egg production process, identifying steps in the
process where significant hazards (physical, chemical
and biological) can occur. Then the hazards are
assessed and prevention measures, which will eliminate or reduce the hazard, are described.
With copies of the current prerequisite plans
producers have in place, they should keep in mind additional prerequisite programs may need to be developed.
Other prerequisite programs may include specifications for receiving off-line eggs or your pre-harvest
egg safety plan, sanitation programs, pest management
programs, employee training programs, employee
hygiene programs, specifications for purchasing
materials (pallets, cartons, boxes, packing materials,
cleaning supplies, protective garments, etc.), laboratory
tests conducted, past food safety audits, etc.

Identify critical control points: risk assessment
All these prerequisite programs can affect your determination of critical control points.
For each step in the flowchart, an evaluation must
be made regarding biological, chemical or physical
hazards for that step. Any hazard that is not covered by
a documented prerequisite program must be included
in your HACCP plan.
A biological hazard is the most commonly
discussed type of hazard and includes Salmonella and
other pathogens. A chemical hazard could come from
cross-contamination in the environment or a chemical
passed to the egg from the feed or water. A physical
hazard in liquid eggs could include shell, metal shavings from metal equipment, etc.
August 2019 ❙ www.WATTAgNet.com

The greatest changes for shell egg processing relate to the risks
that are due to continually emerging pathogens and how they are
introduced to shell egg operations. Andrea Gantz


http://www.WATTAgNet.com

Egg Industry August 2019

Table of Contents for the Digital Edition of Egg Industry August 2019

Egg Industry August 2019
Ventilating the world’s largest cage-free layer house
Employee ventilation training key to layer farm success
How to create an effective HACCP plan for shell egg plants
Egg Industry August 2019 - CT1
Egg Industry August 2019 - CT2
Egg Industry August 2019 - Egg Industry August 2019
Egg Industry August 2019 - Cover2
Egg Industry August 2019 - 3
Egg Industry August 2019 - Ventilating the world’s largest cage-free layer house
Egg Industry August 2019 - 5
Egg Industry August 2019 - 6
Egg Industry August 2019 - 7
Egg Industry August 2019 - Employee ventilation training key to layer farm success
Egg Industry August 2019 - 9
Egg Industry August 2019 - 10
Egg Industry August 2019 - 11
Egg Industry August 2019 - How to create an effective HACCP plan for shell egg plants
Egg Industry August 2019 - 13
Egg Industry August 2019 - 14
Egg Industry August 2019 - 15
Egg Industry August 2019 - 16
Egg Industry August 2019 - 17
Egg Industry August 2019 - 18
Egg Industry August 2019 - Cover3
Egg Industry August 2019 - Cover4
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