Poultry
Poultry
Poultry
University of California
Poultry

Food Safety

National Poultry Improvement Plan (NPIP)

NPIP
The National Poultry Improvement Plan was established in the early 1930's to provide a cooperative industry, state, and federal program for the improvement of poultry and poultry products throughout the country. The NPIP currently includes commercial poultry, turkeys, waterfowl, exhibition poultry, backyard poultry, and game birds.

The program includes testing and monitoring for various strains of Salmonella, Mycoplasma, and Avian Influenza.

Check out these links for more information about the NPIP:

California Poultry Federation - NPIP

USDA-Animal and Plant Health Inspection Service - NPIP

 

In California, the CAHFS laboratory system offers testing for specific diseases covered by the NPIP.

California Egg Quality Assurance Plan (CEQAP)

eggs
The California Egg Quality Assurance Program is a voluntary pre-harvest food safety program designed to ensure product quality and food safety associated with salmonella and chemical residues in eggs.

Farm and processing facilities will be annually reviewed by California Department of Food and Agriculture veterinarians to ensure compliance with the program components.

For more information, visit:

Pacific Egg & Poultry Association - CEQAP

CDFA Egg Safety and Quality Management Program

 

In California, the CAHFS laboratory system offers testing in order to comply with CEQAP.

California Poultry Meat Quality Assurance Plan

meat
The California Poultry Meat Quality Assurance Plan is a voluntary producer-oriented food safety program designed to ensure the highest quality and safety of poultry and poultry products.

This program utilizes Hazard Analysis Critical Control Points (HACCP) principles on the farm to maintain a safe and wholesome product.

For more information, please visit: California Poultry Meat Quality Assurance Plan

 

 

 

 

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