The USDA's Food Safety and Inspection Service (FSIS) today announced a critical 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. 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. The regulatory. . .
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