HACCP / HACCP and eggs

HACCP and eggs

HACCP in egg production

Layer farms

HACCP systems are not in general use on farms or other sites of primary production although there is no reason why they should not be introduced to control the spread of pathogens associated with food poisoning and to control the uptake of unwanted chemical compounds. Therefore in relation to EU directives on “zoonoses control” a HACCP plan should be introduced in all forms of primary production, including layer farms.
To be able to implement an HACCP plan in an Egg Quality Assurance Programme several requirements for producers have to be specified. In this respect by definition a producer includes the supplier of chicks or feed.
With regard to producers the points to be considered include aspects of flock identification, hygiene and disease control, flock welfare, feed and water quality, egg collection systems including storage and delivery, and aspects of environmental protection in relation to hygiene management on the farm.
When these items are all well described a final HACCP plan can be made and implemented.
For a total Egg Quality Assurance Programme additional specifications for eggs should be given as well as details on the production conditions and on cleaning and disinfecting procedures to be applied.

A final HACCP plan on the layer farm can be drafted form the above and at that point one should consider the following critical phases:

1. Chicks history, pre-lay
2. Feed and storage
3. Water and storage
4. Packaging and storage
5. Egg collection and removal from production house
6. Egg handling and delivery to packing centre.

From these critical points, in terms of the HACCP concept, the CCP status, the hazard, the preventive measures, the limits, the available methods for monitoring, the corrective action to be taken and the method how to document the case should be specified. An example of a HACCP plan for layer farms is given.


Packing stations and egg processing plants

The same HACCP plan can be made for the packing station and further for the egg processing plant. Again the same principles should be applied. This means that the following points should be taken into consideration:
(a) decide on the safety and may be shelf life criteria, product and process design, and requirements for the distribution chain
(b) select materials and equipment
(c) set initial specifications, taking account of product requirements and the materials and equipment available
(d) provide working procedures and instructions


Example of a HACCP plan for layer farms (specific CCP's, hazards, preventive measures, limits, monitoring and control measures have to be added)

Step

 

CCP No.

 

 

Hazard

 (Source)

 

 

Preventive

Measure

 

 

Limits

 

Monitoring

 

Corrective

 Action

 

 

Doc.

 

 

Ref

 

 

Chicks history, Pre-lay

CCP 1

 

Disease carriers

Poultry from certified origin

        

Health check

Pathogen carrier status

Vaccination or medical treatment

quarantain

Feed and storage

 

 

CCP 2

 

 

Product contamination due to pathogens and medication misuse

 

 

Feed from certified origin

 

 

Feed produced under certified conditions

 

 

cfu numbers

Pathogens (Salmonella)

E.coli

 

 

statistics of analysis. Q-reports or certificates.

additional sampling

 

 

quarantain or refusal

 

 

 

 

Water and storage

 

 

 

 

public source or local well 

 

local well should be monitored regularly

 

 

comparable to public source quality

 

 

wells should be monitored once or twice a year

 

 

Expert advice

 

 

 

 

Packaging and storage

 

 

 

 

pests animals (mice, insects)

Hygiene location

Moisture

Temperture regulation

 

 

control

regular C&D

Visual and mechanical checks

 

 

 

 

frequent monitoring of systems: catching devices; tempertature; humidity

 

 

 

 

 

 

Egg collection and removal from production house

 

 

 

 

hygiene of transport systems, both mechanically and hygienically

 

 

no mechanincal or hygienic defects

 

 

 

 

visual checks, constant monitoring of egg damage or pollution.

 

 

repairs

 

 

 

 

Egg handling and delivery to packing centre

 

 

 

 

hygiene of systems, both mechanically and hygienically

 

 

no mechanincal or hygienic defects

 

 

 

 

visual checks, constant monitoring of egg damage or pollution.

 

 

repairs