USDA proposes rule to modernize food-safety systems at egg facilities

Under a new rule proposed by the USDA’s Food Safety & Inspection Service, facilities that process egg products will have to develop and implement “hazard analysis and critical control point (HACCP) systems” in an effort to modernize safety processes in the egg industry. HACCP systems are designed to be preemptive, identifying and dealing with biological,… » Read More

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