{"product_id":"haccp-eggs-and-processed-egg-products-management-system","title":"HACCP Eggs and Processed Egg Products Management System","description":"\u003cp\u003e\u003cem\u003eOne organism defines egg safety, and this system is arranged around destroying it and stopping it coming back.\u003c\/em\u003e\u003c\/p\u003e\u003ch2\u003eOverview\u003c\/h2\u003e\u003cp\u003eA 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.\u003c\/p\u003e\u003cp\u003eAbove 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.\u003c\/p\u003e\u003ch2\u003eWhat this system covers\u003c\/h2\u003e\u003cul\u003e\n\u003cli\u003eShell egg receiving and supplier approval — condition, temperature and rejection criteria\u003c\/li\u003e\n\u003cli\u003eCandling, grading and egg washing — wash water control and shell integrity\u003c\/li\u003e\n\u003cli\u003eBreaking and liquid egg handling — hygiene and cross-contamination at the break line\u003c\/li\u003e\n\u003cli\u003ePasteurisation (CCP-1) — validated time and temperature, monitoring and deviation handling\u003c\/li\u003e\n\u003cli\u003eRapid chilling and chilled storage (CCP-2) — cold chain from process to dispatch\u003c\/li\u003e\n\u003cli\u003eSpray drying and powder handling for dried egg products\u003c\/li\u003e\n\u003cli\u003eCleaning, sanitation and CIP, allergen control and pest control\u003c\/li\u003e\n\u003cli\u003eTraceability, recall readiness and pre-audit HACCP verification\u003c\/li\u003e\n\u003c\/ul\u003e\u003ch2\u003eWho it's for\u003c\/h2\u003e\u003cp\u003eShell 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.\u003c\/p\u003e","brand":"Apex Global Solutions AGS","offers":[{"title":"Default Title","offer_id":56876094652756,"sku":"AGS-16-012","price":690.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1052\/4996\/4372\/files\/AGS-16-012_HACCP_EGG_PRODUCTS.png?v=1787325494","url":"https:\/\/agskits.com\/products\/haccp-eggs-and-processed-egg-products-management-system","provider":"Apex Global Solutions","version":"1.0","type":"link"}