Availability of Revised Food Safety Guideline for Egg Products

FSIS is announcing the availability of an updated guideline on the regulatory requirements associated with egg product production. The guideline is intended to assist egg products establishments that conduct pasteurization, heat treatment, cooling, or enzyme-modification in complying with regulatory requirements, including sanitation and Hazard Analysis and Critical Control Point(HACCP) requirements in 9 CFR parts 416 and 417. It also provides recommendations for meeting the Salmonella sampling and testing requirements.