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USDA Proposes Rule to Make Egg Products Safer
By Food Safety Tech Staff
Plants would need to establish HACCP systems and sanitation SOPs.
Earlier this week the USDA's FSIS proposed to amend inspection regulations, modernizing food safety inspection systems, in an effort to make egg products safer. It would require official plants that process egg products to develop HACCP systems, sanitation standard operating procedures and meet sanitation requirements consistent with meat and poultry regulations.
"FSIS is proposing that official plants will be required to produce egg products in such a way that the finished product is free of detectable pathogens," according to a USDA news release. "The regulatory amendment also uses agency's resources more efficiently and removes unnecessary regulatory obstacles to innovation."
FSIS will also be taking over jurisdiction of egg substitutes.
According to the agency, the financial impact of the proposed rule could be minimal, as it states 93% of egg products plants already have a written HACCP plan that deals with at least one production step in the process.
Once published in the Federal Register, a 120-comment period will go into effect.
FSIS Will Start Testing All Pasteurized Egg Products for Listeria
The testing, which affects both domestic and imported products, is scheduled to start next month.
USDA Touts Food Safety Progress Under Obama Administration
The agency names top five food safety changes that FSIS has made since 2009.
Food Safety Consortium Sneak Peek - Food Defense Rule
"Food defense is different from preventive controls and food defense cannot be prescriptive—it needs to be tied to a facility-specific risk evaluation," says Shannon Cooksey, Senior Director at the Grocery Manufacturers Association.
Egg Contamination Spreads Across Europe
At least 17 countries have been affected by the egg scare, which involves eggs that were tainted with a pesticide.
egg substitutes eggs Focus Article FSIS HACCP sanitation USDA
Food Safety Tech Staff
The Food Safety Tech staff consists of freelance journalists and industry contributing writers with decades of experience in covering food safety issues under the categories of compliance, food laboratory and manufacturing processes and technologies, foodservice and retail, regulations and sustainability.
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Elise Forward
Elise Forward is the president and principal consultant of Forward Food Solutions. Forward Food Solutions is dedicated to helping food manufacturers, distributors, and importers update and strengthen their food safety and quality systems. Forward uses her production, distribution, and supply chain experience to help companies in both the international and domestic markets. She is a member of IAFP, AFDO, ASQ, IFT, and MWFPA.
April Bishop
April Bishop is a senior director of food safety with TreeHouse Foods where she leads a team of food safety professionals to support 40+ plants, including food safety training, food safety plans, food defense plans, sanitation, pest control, microbiology, allergen control, and all other things food safety related. Bishop led the TreeHouse team to win the 2017 Food Quality & Safety magazine's Food Quality & Safety Award recognizing that TreeHouse Foods employs high product standards and expectations, demonstrates excellence across all categories in its submission, and has a commitment to investing in technology, improving employee training, HACCP implementation and utilizing audits.
Bishop has more than 20 years of experience in the food industry and is a 12-year member of the International Association for Food Protection (IAFP), founding the Nebraska chapter with several co-workers in 2009. She is an active member of 6 IAFP Professional Development Groups, the Alliance for Listeriosis Prevention, the National Pasta Association, American Peanut Council, and the Food Defense Consortium.
Melody Ge
Melody Ge is head of compliance at Corvium, Inc. She has more than 10 years of experience in food safety and quality in different stakeholder positions including certification program owner, retailer, manufacturer, and food safety testing lab. Ge is a six-sigma black belt certified professional with experience in food safety consulting. Currently, Ge serves as the head of compliance at Corvium to ensure the product and data are in compliance with regulatory and customers' requirements and needs. Prior to Corvium, Ge was a senior consultant and deputy QA director with Lidl US where she established the QA department for Lidl US expansion. Ge also worked as compliance manager at SQFI where her responsibilities include overseeing auditing results, stakeholders monitor and code Version 7 and 8 development. Ge started her career being the R&D and food safety director at Beyond Meat. Ge holds both M.S. and B.S. in food science and engineering.
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