FSIS Food Safety Guideline for Egg Products

This guideline covers regulatory requirements associated with the safe production of egg products, Hazard Analysis and Critical Control Point (HACCP) requirements, Options to achieve lethality and/or safe cooling and freezing, and recommendations for meeting the sampling and testing requirements for detection and identification of Salmonella spp. in egg products.

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PDF
Published
19 October, 2023
Updated
19 October, 2023
MD5 checksum
93D8F838A4AFE6D00278C57882BA110F
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FSIS Food Safety Guideline for Egg Products PDF
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