Egg HACCP Plan

Hazard Analysis Critical Control Points (HACCP) is easier with pasteurized shell eggs! A HACCP plan is essential for every item on your foodservice menu that contains a hazardous (TCS) food. Eggs are an example because they can potentially contain Salmonella (a hazard).

You can address critical control points (CCPs) in the purchasing step within the flow of food. Two sample egg HACCP plans appear below. For more information about HACCP, visit the HACCP Resources page.

Sample HACCP Plan: Breakfast Egg

Potential Hazards

  • Salmonella enteritidis contamination in raw shell eggs
  • Contamination from employees (hygiene & health)
  • Contaminated food-contact surfaces

Purchasing

  • CCP: purchase pasteurized shell eggs
  • Critical limits: ensure labeling says "pasteurized"
  • Corrective action: if not labeled as pasteurized, reject product

Receiving SOPs

  • Receive at temperature of 45°F or below
  • Check product date
  • Check for intact packaging

Storage SOPs

  • Store at/below 41°F
  • Practice FIFO rotation
  • Protect from cross contamination

Preparation & Cooking SOPs

  • Begin with clean & sanitary equipment and utensils
  • Cook to order or in small batches with minimal prep time

CPs

  • Wash hands following established procedures
  • Follow employee health policies to prevent transmission of illness

Service SOPs

  • Use a clean, sanitized utensil to serve eggs
  • Protect food from contamination

Service CPs

  • Wash hands following established procedures
  • Follow employee health policies to prevent transmission of illness

Holding SOPs

  • If holding eggs, maintain at or above 135°F (or applicable health code standard)
  • Protect food from contamination

Sample HACCP Plan: Fresh Smoothie
(recipe containing raw eggs)

Potential Hazards:

  • Salmonella enteritidis contamination in raw shell eggs
  • Contamination from employees (hygiene & health)
  • Contaminated food-contact surfaces

Controls / SOPs:

  • Receive & store eggs at/below 45°F
  • Receive & store frozen fruit and other frozen ingredients at/below 0°F
  • Check dates; practice FIFO
  • Raw fruit: wash under cool running water before beginning preparation
  • Start preparation with clean, sanitized work area, equipment, and utensils
  • Employees: wash hands per established procedure
  • Employees: follow established employee health policies
  • Prevent bare-hand contact with food; use sanitary gloves and/or utensils
  • Immediately following preparation, label and date-mark product

Critical Control Points (CCPs)

  • Purchase pasteurized shell eggs
  • Cold holding of finished product at/below 41°F

Corrective Actions:

  • If shell eggs are not pasteurized, do not serve, esp. to highly susceptible population. (2009 FDA Food Code Section 3-801.11)
  • If product temperature exceeds standard, discard.

Notes:
This is a sample plan only. Please adapt to meet applicable foodservice sanitation regulations and standards and your own foodservice systems.

Download these egg HACCP plans as PDF files: