CALIFORNIA EGG QUALITY
ASSURANCE PLAN
AN ANIMAL PRODUCTION FOOD SAFETY PROGRAM
Developed by the
California Egg Industry in Cooperation with:
California Department of Food and Agriculture
U.S. Department of Agriculture
U.C. Cooperative Extension Service
California Veterinary Diagnostic Laboratory System
California Department of Health Services
CALIFORNIA EGG
QUALITY ASSURANCE PLAN
The
California Egg Quality Assurance Plan is a voluntary Preharvest Food Safety
program designed to ensure product quality and food safety associated with
salmonella and chemical residues in eggs.
The program contains twenty core components which form the basis of a
Hazard Analysis Critical Control Points (HACCP) plan. Training, record-keeping, and research are integral components in
documenting the success of the plan.
Each participant will design
an appropriate monitoring plan applicable to their specific operation. Farm and processing facilities will be
periodically reviewed by California Department of Food and Agriculture
veterinarians to ensure compliance with the program components.
CORE COMPONENTS
Administrative
1. Develop a farm/premises flock egg quality
assurance plan.
2. Designate an employee or employees as the
official quality control supervisor(s) for in-house operations and for
follow-up training.
Production
3. Purchase chicks and pullets from hatcheries
participating in the National Poultry Improvement Plan (NPIP) "U.S.
Salmonella Enteritidis Monitored Program" or equivalent state plan. Chicks should be delivered with a certifying
letter. Started pullets must be
obtained from sources with an acceptable salmonella prevention and control
program.
4. Chicks and pullets should always be
transported in coops and trucks decontaminated between flocks.
5. Obtain feed from mills that follow accepted
feed industry "Good Manufacturing Practices" and the
"Recommended Salmonella Control for Processors of Livestock and Poultry
Feeds, 1988", published by the American Feed Industry Association (AFIA),
1501 Wilson Boulevard, Suite 1100, Arlington, VA 22209 or an equivalent.
6. Use animal protein ingredients originating
from rendering plants participating in the Animal Protein Producers Industry (APPI)
Salmonella Reduction Education Program or equivalent.
7. If used, medications, feed additives and
pesticides must be administered adhering to approved label directions.
8. Maintain a flock health program to include
vaccinations, monitoring and periodic necropsy of mortality or cull birds.
9. Maintain a farm rodent monitoring and
reduction program.
10.
Pullet and layer buildings will be cleaned and disinfected before
restocking. Third-party visual
inspection of cleaning and disinfection is required. This must be done by a certified quality control employee
designated by the owner, or by a certified independent professional.
11.
The farm will utilize a biosecurity plan and train employees on proper
procedures to execute the program.
Document employee training and comprehension annually.
12. Implement a Salmonella Enteritidis
environmental monitoring program at least once during the life of each lay
flock while on the lay farm.
Processing
13.
Follow plant operating guidelines:
a)
Facilities and equipment must be kept clean and in good repair and shall
be completely washed at the end of each day's operation.
b) Lighting and equipment should be adequate to properly identify egg defects in the candling booth and the processing area.
c)
Potable water with less than 2 ppm of iron shall be used.
d) Wash water shall be maintained at 90 degrees
Fahrenheit or higher and at least 20 degrees Fahrenheit higher than the
temperature of the eggs to be washed.
e) A USDA
approved cleaning compound shall be used in the wash water.
f) Wash
water shall be added continuously and replaced every four hours.
g) Washed
eggs shall be spray rinsed with warm water and a USDA approved sanitizer.
h) If
eggs are to be oiled, follow USDA guidelines.
14.
Refrigerate eggs according to applicable federal, state or local laws.
15.
Label egg cartons and cases with a "Keep Refrigerated" or similar
descriptor to educate consumers about perishability.
16.
Label egg cartons and loose pack eggs with a Julian pack date to assist with product
rotation. An optional "sell
by" date may be used at the discretion of the packer as long as it does
not exceed 30 days from date of pack.
17.
Label cartons and cases with plant of origin number, and if possible, with a
flock identification number.
18.
Plastic egg flats should be washed and sanitized after each use or returned to
the originating farm to avoid cross contamination. Fiber egg flats cannot be sanitized, they must be returned to the
farm of origin.
19.
Good clean egg cartons and fiber flats should be used.
20.
Retail returns shall not be reprocessed for retail shell egg sales.