One organism defines egg safety, and this system is arranged around destroying it and stopping it coming back.
Overview
A HACCP management system for shell egg and processed egg operations — candling, grading, washing, breaking, liquid egg handling, pasteurisation and spray drying — aligned explicitly to Codex Alimentarius CXC 1-1969 (Rev. 2023). The hazard analysis centres on Salmonella, including Salmonella Enteritidis carried on and within shell eggs, and resolves into two hard critical control points: CCP-1 pasteurisation, the validated time and temperature destruction step for liquid egg, and CCP-2 rapid chilling and chilled storage, which denies growth to anything that survives it.
Above the procedures sits a framework layer covering prerequisite programmes, hazard analysis and CCP determination methodology, verification and validation, traceability and recall, and document, records and training control. Below it, the SOPs describe egg-plant work in its own terms, from shell egg receiving through candling, grading and washing to breaking, liquid egg handling, pasteurisation control, and spray drying. Evidence sits in the Pasteurisation Record (CCP-1) and the Chilled Storage Temperature Record (CCP-2), while a Salmonella and Egg Safety Guide and a Salmonella and egg-sector risks training module go beyond the generic hygiene content usual in template sets. Stated critical limits remain provisional until on-site validation confirms them.
What this system covers
- Shell egg receiving and supplier approval — condition, temperature and rejection criteria
- Candling, grading and egg washing — wash water control and shell integrity
- Breaking and liquid egg handling — hygiene and cross-contamination at the break line
- Pasteurisation (CCP-1) — validated time and temperature, monitoring and deviation handling
- Rapid chilling and chilled storage (CCP-2) — cold chain from process to dispatch
- Spray drying and powder handling for dried egg products
- Cleaning, sanitation and CIP, allergen control and pest control
- Traceability, recall readiness and pre-audit HACCP verification
Who it's for
Shell egg packers, liquid and dried egg processors, and bakeries or food manufacturers using pasteurised egg as an ingredient. The usual trigger is a customer audit or a supplier approval pack that asks for the Salmonella rationale in writing. Afterwards the quality team holds a hazard study that names the organism, two documented control points with their monitoring records, and training that tells operators why the chill store matters as much as the pasteuriser.
By document type
Key documents
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Frequently asked questions
What exactly do I receive?
A downloadable ZIP containing the full set of ready-to-use documents for this toolkit — manuals, procedures, forms, records, checklists, guidance and training material, all in editable Word and Excel format. The exact document count is shown at the top of this page.
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