What's new ? - 2018

What's new ? - 2018

USDA drafts rule for eggs, egg substitutes used used as ingredients in other foods

10 January, 2018

The U.S. Department of Agriculture’s (USDA) Food Safety and Inspection Service (FSIS) announced a critical step forward in making egg products safer for Americans to eat. FSIS is proposing to amend the egg products inspection regulations by requiring official plants that process egg products to develop 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 is proposing that official plants will be required to produce egg products in such a way that the finished product is free of detectable pathogens.
FSIS is proposing to eliminate those current regulatory provisions not consistent with that of the meat and poultry regulations. The proposed rule aims to modernize food safety inspection systems at egg products plants. Under the HACCP system, plants will be able to tailor a food safety system that best fits their particular facility and equipment. Furthermore, by removing prescriptive regulations, egg products plants will have the flexibility and the incentive to innovate new means to achieve enhanced food safety.
In addition, FSIS will be further fortifying the safety of the American consumer by taking over jurisdiction of egg substitutes, which pose the same risk as egg products and will be treated with the same level of scrutiny and care.
The impact cost for the proposed rule is mitigated 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, while also alleviating the unnecessary costs associated with the current prescriptive regulations.
There will be a 120-day period for comment once the rule is published in the Federal Register.

Related Links
Link The draft rule