Physical and Chemical Hazards

To prevent physical and chemical hazards, safety assurance system such as GMP and SSOP, can be implemented.

Good Manufacturing Practices (GMP)

GMPs are guidelines established to ensure a clean and safe working environment for all employees while eliminating the potential for contamination of the eggs, which includes issues like pest control, workers’ personal hygiene, and storage condition. Each company have set their own GMP based on their raw materials, in this case, eggs and their final product to ensure that the end product meets the quality assurance and food safety standards set by the local government.

Sanitation Standard Operating Procedures (SSOPs)

SSOP is the procedures that must be followed in order to ensure that cleaning and sanitation activities are performed correctly and effectively. SSOPs is one of the major components to ensure safety of the products.

The standard operation for sanitation procedures includes pre-operational sanitation and during operational sanitation (FSIS, 1996).

Pre-operational sanitation will result in clean facilities, equipment, and utensils prior to starting the operation.

Operational SSOPs are routine sanitation operations that must be performed during the product handling operations such as employee hygiene and product handling.