Full course description

Egg HACCP (Hazard Analysis and Critical Control Points) is a scientific based program designed according to the HACCP principles to help the egg industry develop a risk based system to identify and control food-borne pathogens during the production of shell eggs and further processed egg products. The overall goal of the Egg HACCP training is to help the egg industry prepare for mandated HACCP in the egg industry and improve upon existing HACCP programs, while improving the safety of their egg products using the preventive approaches implemented by the HACCP system. This program is provided to you by faculty and administrative personnel of Auburn University with years of expertise within the egg industry and is supported by the American Egg Board.

The Egg HACCP training is divided into individual learning modules that guide you through the steps necessary to create a HACCP program as well as the supporting programs, such as Good Manufacturing Practices (GMPs) and Sanitary Standard Operating Procedures (SSOPs). The learning modules will contain power point presentations with an audio lecture. The power point presentations are also provided in a handout format with 3 slides per page and an area for notes. Each learning module is also followed by an assignment that you will be able to complete and use in the development of your Pre-requisite programs and your HACCP plan. The learning modules will also include a quiz so that we can monitor your progress and the effectiveness of the course. After you have completed all learning modules and thefinal exam, you will receive a certificate for the Egg HACCP course complete with the seal of the International HACCP Alliance. You will need to score no less than 80%.