What You Should Know About How Eggs Are Monitored For Food Safety

Food safety is a major concern and responsibility of the federal, state and local governments. Safe food is an economic priority because consumers take for granted that the food for sale in grocery stores and from farmers markets is safe. Michigan State University Extension wants to insure that consumers understand food safety and the process that keeps our food system safe.  

Multiple agencies with in the United States Department of Agriculture (USDA) monitor shell eggs and poultry farms to insure safety.  The Agricultural Marketing Service (AMS) inspects handlers and hatcheries to insure that eggs are “as good or better than Consumer Grade B quality standards.” They insure that the processing plant follows USDA’s sanitation guidelines and proper manufacturing processes. 

The Animal and Plant Health Inspection Service (APHIS) works to reduce risk of disease in flocks. The Food Safety and Inspection Service (FSIS) works to ensure that eggs are kept at a temperature no greater 45 degrees Fahrenheit to reduce the risk of food borne illnesses and works to educate consumers about the safe handling of eggs. The USDA also researches egg safety and egg processing through the Agricultural Research Service and the National Agricultural Statistics Servicecollects information about the egg industry that is used in economic analyses. 

To read the rest of the story, please go to: Michigan State University Extension