Rachel Kaunas

Lauren Lenk
March 9, 2018
USJ – Dietetic Internship

HACCP PLAN OF SHELL EGGS

The Food and Drug Administration (FDA) reports that eggs contaminated with

Salmonella ​are responsible for approximately 30 deaths each year.​1​ Prevention of

foodborne illness is the prime reason why HACCP plans remain critical components in

any food service operation. HACCP stands for Hazard Analysis and Critical Control

Points and is defined by ​Foodservice Management Principles and Practices ​as “a

systematic approach to controlling identified hazards specific to foods or processes.​2​”

HACCP has seven principles: 1. Establish hazards and evaluate their severity and risks,

2. Establish the critical control points, 3. For preventative actions, identify critical limits

that correlate with each CCP, 4. Identify procedures, 5. Identify corrective actions, 6.

Identify an effective record-keeping network, and 7. Confirm that the system is working

by identifying procedures.​2​ To ensure Trinity College is taking proper precautions to

avoid potential hazards with shelled eggs, from receiving to serving, the existing

HACCP-like plans for shelled eggs were analyzed in depth and expanded upon.

Cage-free, pasteurized shell eggs are the only shelled egg type that can be ordered

through Compass’s online system and restocking is dependent upon supply levels. On

average the facility prepares and cooks about 6 cases or 180 shell eggs daily. The food

service operation’s Production Manager prefers to keep at least 12 cases of shell eggs on

hand at all times. Additionally, 1 or 2 cases are used as reserve in the event that deliveries
are late. Deliveries for shell eggs are usually received on Mondays, Wednesdays, and

Fridays between the hours of 6 and 10 am.

Upon receiving a shipment of shell eggs, the Production Manager inspects each

case to ensure that no damages to the eggs have occurred during transport. In addition to

assessing any damage, the ambient air temperature of shell eggs must be between 36-40

°F or the shipments are declined and returned to the delivery truck to be sent back. If a

shipment is deemed “unacceptable,” a Food Delivery Record is filled out to keep track of

the event. If a shipment is deemed “acceptable,” shell eggs are immediately transferred to

the walk-in cooler and held at least 6 inches from the floor, per health code. The

temperature of the walk-in cooler is checked daily and logged on Trinity College’s

Dining Services Refrigerator/Freezer Temperature Log. Failure to maintain refrigeration

temperature results in notifying proper management who then references previously

logged temperatures to ensure the shell eggs have not been in the danger zone for more

than 4 hours. Once it has been confirmed that temperatures are within normal limits for

the recommended amount of time, the eggs are considered still safe to consume and

temperatures are corrected immediately to prevent further degradation of the product.

Food service employees are educated every day throughout the semester with 5-minute

quality assurance modules that serve to facilitate proper food handling and a way to keep

employees accountable for when standards are sub par.

On the day the shell eggs are to be used, they are moved to the Breakfast All Day

station and held no higher than 40 °F. Temperatures of the held shell eggs are checked

via thermometer 1 hour later and 2 hours later. Temperatures are logged appropriately on
 the MenuWorks Daily Production Record by Location. Standards and corrective actions

for poorly maintained temperatures are the same as for cold storage. The holding of the

shell eggs is conveniently placed next to the cooktop where a variety of egg styles are

made-to-order. Sanitation of the cooking area is observed by hand washing, frequently

changing gloves, and maintaining clean and sanitized utensils and cooktop.

It should be noted that Trinity College does not have a formalized HACCP plan

with a clear flow diagram. Instead, standards and critical control points are clearly

outlined on every log and at every step that could be potentially hazardous. For academic

purposes, the flow diagram for shell eggs that are made-to-order at Trinity College is as

follows: Receiving → Storage → Holding → Cooking → Serving. Due to the shell eggs

being made-to-order, Critical Control Points (CCPs) are minimal and are typically the

most hazardous when it comes to temperature control and cross-contamination. The

following Hazard Analysis Table includes all the information to outline potential hazards,

justify them, and identify CCPs.

HAZARD ANALYSIS TABLE

Processing Potential Hazards Is the Justification of Preventative Is this
Steps potential Decision Measures step a
food CCP?
hazard
significant
?
Receiving Biological: Yes Shell eggs above the Upon receiving Yes
Salmonella, temperature danger shell eggs, check
Pseudomonas, zone of 41°F are casing and egg
Proteus, subject to spoilage. shells for damage.
Alcaligenes, Egg shells that are Ensure
Aeromonas, ​and cracked have the temperature is
coliforms from potential for below 41 °F.
3
spoilage.​ pathogens to enter the
shell egg, which can
 Chemical: Not potentially lead to
common. foodborne illnesses.

Physical: Not
common.
Storage Biological: Yes Shell eggs stored at Upon delivery, Yes
Salmonella, temperatures above 40 immediately store
Pseudomonas, °F are subject to shell eggs below
Proteus, pathogen production. 40 °F to avoid
Alcaligenes, Shell eggs stored temperature
Aeromonas, ​and below other meat danger zone.
coliforms from products may be Store shell eggs
spoilage.​3 cross-contaminated by using first in first
Potential for potential drippings. out (FIFO)
cross-contamination Shell eggs that are method to move
due to drippings stored below 6 inches product well
from other meats from the ground have before the
stored above a greater risk of expiration date.
shelled eggs. infestation from pests. Store shell eggs
above 6 inches off
Chemical: Not the ground to
common. Minimal avoid pest/insects.
potential for
improper storage of
chemicals next to
shelled eggs.

Physical: Not
common. Minimal
potential for pest
contamination.
Holding Biological: Yes Shell eggs stored at Hold shell eggs Yes
Salmonella, temperatures above 40 below 40 °F to
Pseudomonas, °F are subject to avoid temperature
Proteus, pathogen production. danger zone.
Alcaligenes,
Aeromonas, ​and
coliforms from
spoilage.​3

Chemical: Not
common. Minimal
potential for
chemical
contamination due
 to improper storage
of sanitation
bucket.

Physical: Not
common
Cooking Biological: No Shell eggs failing to Food handlers Yes
Salmonella. reach an internal should frequently
Pathogen temperature of 145 °F change gloves,
contamination from may result in the risk wear hairnets, and
food handlers and of pathogens practice proper
utensils. remaining within the hygiene and
product. Due to this sanitation
Chemical: Not facilities shell eggs protocols.
common. Minimal being pasteurized,
potential for there is little risk of
chemical Salmonella​.
contamination due Improper cleaning and
to improper storage sanitation of utensils,
of sanitation handwashing
bucket. techniques, and lack
of changing gloves
Physical: Not could result in
common. Potential cross-contamination.
for contamination
due to foreign
objects from food
handlers and
utensils (e.g. hair,
Band-aids, metal
pieces from
utensils).
Serving Biological: No Improper cleaning and Food handlers Yes
Potential for sanitation of utensils, should frequently
cross-contamination handwashing change gloves,
from food handlers techniques, and lack wear hairnets, and
and utensils. of changing gloves practice proper
could result in hygiene and
Chemical: Not cross-contamination. sanitation
common. Minimal Improperly following protocols.
potential for protocol may result in All utensils used
chemical physical hazards (e.g. to serve the
contamination due hair, Band-aids, finished egg
to improper storage utensil pieces) product should be
properly cleaned
of sanitation potentially entering and sanitized and
bucket. cooked food. integrity inspected
and maintained.
Physical: Not
common. Minimal
potential for
contamination due
to foreign objects
from food handlers
and utensils (e.g.
hair, Band-aids,
metal pieces from
utensils).
References:
1. Egg Safety: What You Need to Know. U.S. Food & Drug Administration.
https://www.fda.gov/Food/ResourcesForYou/Consumers/ucm077342.htm
Updated November 15, 2017. Accessed January 23, 2018.
2. Payne-Palacio J, Theis M. ​Foodservice Management: Principles and Practices.
12th ed. Upper Saddle River: Pearson Education; 2012.
3. Erkmen O and Faruk Bozoglu T. Spoilage of Eggs and Egg Products. In ​Food and
Microbiology: Principles into Practice.​ John Wiley & Sons, Ltd, Chichester,
UK; 2016:296-300.