Food Safety

Eggs1

Canada’s egg farmers place a high premium on safeguarding the supply of fresh eggs, and are therefore dedicated to achieving Canada’s world-class standards for food quality and safety.  To help accomplish this goal, the Canadian egg industry developed Start Clean – Stay Clean™, a comprehensive on-farm food safety program that is endorsed by the Canadian Food Inspection Agency.

Start Clean – Stay Clean™

Start Clean – Stay Clean™ (SC-SC) tracks all regulated egg farms in Canada, to eliminate or mitigate risks caused by both known and unknown pathogens.  The SC-SC program ensures that egg farmers are monitoring critical control points, implementing best management practices, and keeping extensive records related to factors including barn temperature, air quality, cleanliness, egg collection, egg storage and testing for Salmonella Enteritidis (SE).  On-farm compliance is monitored via regular inspections by a trained team of both provincial and national field inspectors.

SC-SC is based on the seven basic Hazard Analysis Critical Control Point (HACCP) principles, an internationally accepted method for determining risks within a production or processing facility and adopting ways to reduce those risks.

7 HACCP Principles:

  • Hazard analysis
  • Establish critical control points
  • Establish critical limits
  • Monitor the critical limits
  • Record keeping
  • Corrective actions
  • Validation and verification