To any poultry processors, I have been told that i need to handle eggs as a chemical hazard. Can anyone share how they control this as a hazard? I can simply label all produc t with " Contains eggs"....but other than that I'm at a loss.
We do not use water chilling, but tools and machinery go into each carcass so even if there is only one egg all day, there is a chance that everything is "contaminated"