On October 29, 2020, the USDA published a final rule that updated the egg products inspection regulations.  The USDA amended the egg products inspection regulations to require official plants that process egg products to develop and implement Sanitation Standard Operating Procedures (Sanitation SOPs) to meet other sanitation requirements consistent with USDA’s meat and poultry regulations (effective date: October 29, 2021) and develop and implement HACCP Systems (effective date: October 31, 2022).

This generic HACCP model illustrates the Raw Non-Intact processing category with an unpasteurized liquid egg product.  The model’s critical control points (CCPs) do not necessarily apply to all egg products operations or products.  Products or operations may require fewer or more CCPs depending on the operation.  The flow diagram demonstrates a general production process and should be modified to reflect the processes used at the establishment.  The food safety critical limits selected must come from scientific documents or other reliable sources.  This model includes references for guidance on the selection of critical limits.