Source: FOOD SAFETY NEWS, 1/10/18


Eggs and egg substitutes used as ingredients in other foods could be subject to new safety rules from USDA’s Food Safety and Inspection Service. Safety plans and measures to ensure that eggs are free of pathogens like Salmonella are among the requirements of the proposed regulations.The 252-page draft rule would require egg plants to use Hazard Analysis and Critical Control Point (HACCP) planning.

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