Food Safety ProgramsFood safety programs like the ones below have been and continue to be an established part of the food safety protocols located both on the farm and in the processing plants. Each system has a third party auditing structure to ensure compliance which leads to safer foods. The following food safety programs can be used in all aspects of food production and have specific requirements based on table egg and egg products. UEP "5-Star" Egg Safety ProgramProviding safe, quality food for consumers is a top priority for egg producers across the United States. Since the 1990’s, egg producers have worked closely with federal and state agricultural officials as well as poultry scientists in academia and industry, veterinarians, and other industry experts to create and improve methods for the reduction of Salmonella Enteritidis (SE) in the laying hen population. In 1994, the United Egg Producers (UEP) developed the voluntary “5-Star” Total Quality Assurance Food Safety Program to provide egg producers nationwide with a proactive way of monitoring and controlling SE on-farm. The development and implementation of FDA’s Egg Safety Rule in 2009 and the increasing consumer concern surrounding egg safety has led UEP to redesign the “5-Star” Egg Safety Program. This redesigned egg safety program goes above and beyond the requirements of the FDA Egg Safety Rule to provide egg producers with a comprehensive, dependable food safety program from the farm to the processing plant. Requirements under the "5-Star" Egg Safety Program fall under the following areas:
With the introduction of the Egg Safety Rule and increased attention to egg safety, United Egg Producers are continuously improving and evaluating the program's requirements to ensure companies following the "5-Star" program are providing safe, quality eggs to consumers. For questions on the UEP "5-Star" Egg Safety Program, please contact Krista Eberle, Director of Food Safety Programs, at This e-mail address is being protected from spambots. You need JavaScript enabled to view it .
Hazard Analysis and Critical Control Point (HACCP) SystemsHACCP is a management system in which food safety is addressed through the analysis and control of biological, chemical and physical hazards from raw material production through the distribution and consumption of the finished product. HACCP is designed for use in all segments of the food industry from growing, harvesting, processing, manufacturing, distributing, and merchandising to preparing food for consumption. Good Manufacturing Practices (GMPs) are prerequisites that provide an essential foundation for the development and implementation of successful HACCP plans. Food safety systems based on the HACCP principles, like the Safe Quality Foods (SQF) program, have been successfully applied in all facets of food production and processing. The seven principles of HACCP are:
HACCP Principles Application Guidelines Safe Quality Foods (SQF)The Safe Quality Foods program is a leading global food safety and quality certification program and management system that is designed to meet the needs of buyers and suppliers worldwide. Like most food safety programs, the SQF program provides independent third party certification enabling egg suppliers to assure their customers that food has been produced, processed, prepared and handled according to the highest possible standards. SQF is designed as a food safety program, but unlike HACCP, it also covers product quality, a feature that is unique to this certification program. The SQF program was launched in 1994 by the SQF Institute (SQFI), a division of the Food Marketing Institute (FMI) based in Australia. Since the programs development, SQF certifications have been issued to companies operating in Asia-Pacific, Europe, Middle East and North and South America. SQF certification is supported by an increasing number of U.S. and international retailers and food service providers who express a preference for suppliers who prefer this type of food safety program. Below is a list of suppliers, both international and domestic, who currently require SQF certification:
The SQF program has two standards based on the type of the food supplier, the SQF 1000 code is for primary production and the SQF 2000 code for food manufacturing and distribution. Both codes are based on the HACCP principles and are divided into three certification levels. These levels provide suppliers with an opportunity for continuous improvement and make SQF certification obtainable for even the smallest of egg producers. As each level is achieved, suppliers are issued with an SQF certificate. Level 1: Food Safety FundamentalsEgg and egg product supplier must establish prerequisite programs incorporation fundamental food safety controls essential to providing a sound foundation for the production and manufacture of safe food. Level 2: Certified HACCP Food Safety PlansIn addition to meeting Level 1 requirements, egg suppliers must complete and document a food safety risk assessment of the product and process using the HACCP method and an action plan to eliminate, prevent or reduce food safety hazards. Level 3: Comprehensive Quality Management Systems DevelopmentSuppliers are required to complete and document a food quality assessment of the good being produced and its associated process to identify the controls needed to ensure a consistent level of quality. Level 1 and Level 2 certification must be obtained to gain a Level 3 SQF certificate. After achieving Level 3, an SQF-certified supplier is authorized to use the SQF 1000 or 2000 certification trademark (according to the type of certification achieved) to indicate their status as an SQF quality certified supplier. At all levels, egg suppliers are required to meet buyer product specifications and the regulatory requirements of the country in which they operate and the countries to which they export products. State Egg Quality Assurance Programs
State Egg Quality Assurance Programs (EQAPs) are voluntary programs based on Hazard Analysis Critical Control Point (HACCP) system principles and designed around production, management, and monitoring practices implemented to decrease the risk of Salmonella Enteritidis illness. EQAP’s have been found to play a major role in the reduction of Salmonella illness in the U.S. Below are just a few states that utilize an EQAP program.
New York State Egg Quality Assurance Program Quality Assurance Program Ohio Egg Quality Assurance Program
California Egg Quality Assurance Program |