ABSTRACT
The management of an egg-processing operation must be actively involved in the development of a quality assurance and control program. As a part of total quality management, the main function of the quality assurance/quality control division of an egg-processing plant is to provide tools and training which assure the production of a safe and salable product that meets the customers' needs. Development of a working hazard analysis and critical control point (HACCP) program requires dedication and follow-up by the management as well as the production and quality assurance departments. Special processing conditions, as a part of a comprehensive HACCP program, must be implemented by the egg processors to assure Listeria monocytogenes negative products are produced. Efficient and successful quality assurance/control programs in egg-processing plants can be structured and operated to meet the needs of the individual company. Quality or process attributes are determined based on safety, regulatory and customer specifications, and historical data.
