Hello,
New to the egg production industry; understanding that egg pose a low risk due to their natural barrier... I was wondering if anyone uses any type of rapid microbial testing for the processing equipment, to verify the effectiveness of their SSOP's? We are working toward SQF Level 2 Certification and I have read studies on the effectiveness of sanitation programs in the shell egg industry, but I am concerned that the innate barriers of the egg, sanitation procedures, egg cleaning in-process and temperature control after processing may not be enough justification for this.
Can anyone shed any light on this for me?
Thanks,
Dan