A Hazard Analysis and Critical Control Point (HACCP) is an FDA-endorsed management system in which food safety is addressed through the analysis and control of biological, chemical, and physical hazards from raw food production, procurement and handling, to manufacturing, distribution and consumption of the final product.
The National Poultry Improvement Plan (NPIP) is a cooperative Federal-State-industry program for controlling certain poultry diseases.
Disease prevention on egg farms is a top priority. Watch Safe Eggs, Healthy Hens and learn more.
Learn how farmers ensure fresh, wholesome eggs are available at your favorite grocery store. Watch Safe Nutritious Eggs from Hen to Home.
The Safe Quality Food (SQF) Program is recognized by the Global Food Safety Initiative (GFSI) and managed by the Food Marketing Institute (FMI). SQF links primary production certification to food manufacturing, distribution and agent/broker management certification.
(EQAP) are organized by some states and based on HACCP principles.
The Agricultural Marketing Service (AMS) administers programs that create domestic and international marketing opportunities for U.S. producers of food, fiber, and specialty crops.
– USDA provides information on avian influenza, food safety and the public health.
is the government agency that oversees programs in farm and foreign agricultural services; food nutrition and consumer services; food safety; marketing and regulatory programs; natural resources and environment; research, education and economics and rural development.
UEP “5-Star” Egg Safety Program is a voluntary program of United Egg Producers. “5-Star” goes beyond FDA Egg Safety Rule requirements to provide egg farmers with a comprehensive, dependable safety program from the farm through processing.
membership includes producers and processors of broilers, turkeys, ducks, eggs, and breeding stock, as well as allied companies