The USDA Food Safety and Inspection Service (FSIS) a 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. The regulatory amendment also uses agency’s resources more efficiently and removes unnecessary regulatory obstacles to innovation.

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.

“As we continue to modernize inspection systems and processes, we are committed to strengthening consistency across the services that FSIS inspection personnel carry out for the consuming public,” said Acting Deputy Under Secretary for Food Safety Carmen Rottenberg. “This proposed rule will ensure the same level of inspection and oversight of all regulated products as we carry out our public health mission.”