Best Practices in Processing of Eggs

• Utilize the voluntary “5-Star” Egg Safety Program of the Egg Safety Center, the seven principles of HACCP, and the Safe Quality Foods Program for all eggs as well as egg products supplier companies. (See Programs below and see endnote 10.)

  • • Wash and sanitize eggs prior to packaging.
  • • Purchase chicks from S. Enteritidis-free breeder flocks only.
  • • Limit the number of visitors and individuals that can go into different poultry houses.
  • • Carefully monitor how and when equipment is moved between different poultry houses and make sure the equipment has been cleaned properly.
  • • Prevent birds, cats, rats, other animals, and flies from entering poultry houses.
  • • Do not use chemical pesticides in poultry houses but use appropriate trapping and other devices for removal of insects and rodents.
  • • If a poultry house has to be depopulated because of S. Enteritidis-positive testing, remove all visible contaminants, remove all dust, feathers and old feed, clean completely, disinfect the premises, and air out very thoroughly.
  • • Complete all environmental sampling, testing, egg sampling, and further testing as required by The Egg Safety Final Rule issued by the FDA.
  • • Eggs must be kept at 45°F or less.
  • • Prepare and maintain all required written records including: a prevention plan; documentation of purchase of pullets; biosecurity measures; pest control measures; cleaning and disinfection procedures; and all sampling and testing records as well as temperature records. (See endnote 9.)
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