USDA Updates Egg Safety Guide for Processors
Published Date: 5/5/2026
Notice
Summary
The USDA’s Food Safety and Inspection Service just updated its guide for companies that make egg products like pasteurized or frozen eggs. This new version answers common questions and adds fresh science to help these businesses keep eggs safe and follow the rules. If you’re in the egg biz, check out the changes and send your thoughts by July 6, 2026—no extra costs, just clearer safety tips!
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Analyzed Economic Effects
5 provisions identified: 5 benefits, 0 costs, 0 mixed.
Revised egg-products guidance available
If you operate an egg products plant (pasteurized, frozen, or enzyme-modified eggs), FSIS has published a revised Food Safety Guideline to help you comply with sanitation and HACCP requirements in 9 CFR parts 416 and 417. The guideline is usable as of its issuance (May 5, 2026) and FSIS invites comments by July 6, 2026.
Guidance on less-than-daily sanitation (LTD)
The revised guideline includes guidance on plant support for sanitation standard operating procedures (sanitation SOPs), including less-than-daily (LTD) sanitation practices. This gives egg products plants specific FSIS guidance about using LTD sanitation in their sanitation programs.
Bacillus cereus added as potential hazard
FSIS added Bacillus cereus as an example of a potential hazard for egg products that undergo enzyme modification, so plants should consider this organism in their hazard analyses and HACCP plans.
Cooking as alternative to pasteurization
The revised guideline includes a section on cooking egg products in lieu of pasteurization, providing information egg products plants can use if they choose cooking as a process control instead of pasteurization.
Guideline is advisory, not new rules
FSIS states the revised guideline does not create new legal requirements or have the force of law; it is intended to provide clarity regarding existing regulations. Stakeholders may submit comments by July 6, 2026.
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