Egg Products FAQ

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  Egg Products FAQ

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  Using these micro-learning resources will support IPP to:

  1. Identify the components of the egg, the steps in egg formation, the eligibility of the egg for breaking, restriction, or inedible status, and the pathogens of concern in shell and egg products.
  2. Aseptically collect, store, and ship the sample in accordance with FSIS regulations, report the results of the sample analysis, and document any noncompliance.
  3. Explain the requirements for inspection of egg products, the responsibilities of the egg products inspector, and the elements of inspection when performing verification activities.

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