Mira Desai HRT l01-Article paper

t1.L7-L0 Recall on Eggs Based on 1500 Cases of Salsronella Poisoning In late July, there were 1,500 cases of Salmonella poisoning reported. Officials looked into the situation, and traced it back to two egg farms in low4 The White County Egg Farrr and the Hillandale Egg farm. The Food and Drug Administration (FDA) proceeded to the farms to investigate how an outbreak of this magnitude could have occurred. From the FDA's disrnay, many of the ftrm's own, local, state, and federal food safety laws were broken. The FDA observed countless issues with the cleanliness and sanitation ofthe farm. They took multiple samples from the furm and tested them, all of which resulted positive for Salmonella. The FDA reported that a few samples showed positive results for rare strains of Salmonella. There was a recall of a half million eggs that were contaminated with Salmonella. This large of an outbreak has not occurred since the 1970's. Through simple measures, the owners and workers of the farm could have prevented this from happening but due to their neglect many people
became

ill.

AHazard,Analysis Critical Control Point ([IACCP) plan can be implemented into their business in order to prevent Saknonella poisoning. The first step in this plan is to identif the problem and asses potential hazards. In this case, the Salmonella bacteria was identified as the hazards and potential causes of the hazards include: live rodents running around the farm, structural damage that allowed for infestation and leaks to occur, manure pile up, chickens walking around in their own excrement, countless maggots and insects, wild birds flying around defecating eveqrwhere, and contaminated feed. The second step in the plan would be to determine the critical control points. In addition to the unsanitary conditions of the farrn, there could be problems with the storage units not holding the eggs at the correct temperature of 45 F. The consumers could also not be cooking the eggs to the correct internal temperature of 145 F for at least 15 seconds. Properly cooking the eggs would destroy bacteria. The next step would be to establish these critical points. They would need to repair the farm so that there were no leaks or holes, eliminate the infestations, and remove the chickens' feces from the cages. They could also implement a system that allows for an inspection of all facilities two times per week. They would also need to ensure that their storage facilities are at correct temperature of 45 F. Also, warning consumers that eggs must be cooked to 145 F for 15 seconds. The next step would be to monitor the procedures. They would need to place a thermometer in the storage facilities to ensure that the storage rooms are at a constant temperature of 45 F or lower. Keeping a log of when the facilities were cleaned and sanitized would be neces(ary. In the log the staff should list the unsanitary conditions and what measures were taken to eliminate the potential hazards. The next step would be identit,ing the corrective actions. If the storage facilities were not at the correct internal temperafure, the business would need to call someone who would be able to fix the issue. The infestations could be resolved by calling a Pest contr,ol oprator, and training the workers how to keep the farm clean and sanitary. For coryumers, if the eggs were not cooked at the correct temperature they would need to dispose of the e'ggs. The next step would be to veriff that the system works. The owner needs to ensure that the changes that are being made are being executed correctly are being effective at reducing the number of outbreaks. Once the system is verified and proven to be working for the farms, the procedures and processes should be documented and recorded. The records ,will be able to show how the farm has improved, and how it can improve even more. Through this I UaCCf phn, the establishment would be able to significantly reduce the amount of potential hazards that \4re causing the Salmonella outbreaks.

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