Food Safety/Quality Assurance

CCF Brands was a leader in establishing a complete food safety program to include vaccinations that help to prevent the transmitting of food borne illnesses.

The application of all possible methods of protecting our products from recall for Salmonella Enteritidis contamination is a very complex issue. However, below we outline the most critical steps in the process and designate the verification procedures.

1. All birds used in the production of CCF Brands’ eggs are sourced from hatcheries and breeder flocks that are National Poultry Improvement Plan monitored for all Salmonella contamination. The complying hatcheries issue a Form 9 report that accompanies the delivery of 1 day old chicks to the farm.
2. All facilities that are used to produce CCF Brands’ eggs have a strict “Restricted Access” policy enforced. No unauthorized or unaccompanied visitors are allowed on the premises. All service personnel are required to complete disinfection procedures and utilize proper protective clothing and footwear. Farms and plants are Bio-secure maintained.
3. There is a Rodent Control Program in effect at each facility.  This is the most important aspect to protect the chickens from being exposed to SE. The utilization of a professional agency for this purpose and/or the utilization of an in-house program is acceptable but all programs are verified and weekly records kept on all rodents caught.
4. The CAGED and NON-CAGED layers in the CCF Brands’ egg program participate in the following vaccination program during the growing period, with the first live given between day 1 and day 3 from hatch.
   
   1. Two live vaccines for Salmonella plus a killed “Se Bacterin”.
5. The eggs produced are kept at 45 degree F in the egg coolers until picked up, thereby preventing any possible bacterial proliferation. This program was verified by the USDA Food Safety Inspection Service.
6. The facilities/layers used in this program are monitored for contamination by utilizing bacterial cultures that are analyzed by an approved lab.  The following ages and times are used for environmental testing:
   
   • Caged Layers (Age/Time)
   1. 14-18 weeks
   2. 45-50 weeks
   3. Post Molt (if molted)
   
   • Non-Caged Layers (Age/Time)
   1. 14-18 weeks
   2. 30-35 weeks
   3. 50-55 weeks
7. Testing can be more frequent if desired. Testing can be environmental swabs of manure belts, pits, floors (cage free) and slats. Egg testing using pooled samples can also be done. Testing of 20 eggs per pooled sample using 50 pools (1000 eggs) randomly taken from each house should be used.

A flock record and portfolio containing all the validated information is maintained for each flock.

3rd party auditors used in food safety / quality assurance program:

• USDA – www.ams.usda.gov
• Silliker – www.silliker.com
• Cook & Thurber – www.nsf.com
• SQF – www.sqfi.com
• Validus – www.validuscertified.com