Developed by the California egg and poultry meat industries in cooperation with the California Department of Food and Agriculture; U.S. Department of Agriculture; University of California Cooperative Extension; California Veterinary Diagnostic Laboratory System; California Department of Health Services; and the U.S. Food and Drug Administration

The California Egg and Poultry Meat Quality Assurance Plans are voluntary producer oriented animal production food safety programs designed to ensure the highest quality and safety of poultry and poultry products. These programs utilize Hazard Analysis Critical Control Points (HACCP) principles on the farm to maintain a safe and wholesome product. Training, record keeping, testing and research are integral components in documenting the success of the plan.

Each farm participant designs their own monitoring plan applicable to their specific operation. Farms and processing facilities are periodically reviewed by California Department of Food and Agriculture veterinarians to ensure compliance with all program requirements.

The California Egg and Poultry Meat Quality Assurance Plans enjoy a high level of participation. The enrolled farms in each program represent about 95 percent of the state's egg and poultry meat production. No other state or national voluntary quality assurance plan can match that level!