Quality assurance has long been applied to manufacturing and food processing. Recently many food processors have developed quality assurance plans based on Hazard Analysis Critical Control Point principles (HACCP). HACCP plans are now required by the USDA Food Safety Inspection Service (FSIS) for poultry processing plants (see Quality Assurance and Food Safety—Chicken Meat, Chapter 44). Applying these principles to egg production was an idea that grew from an industry need for a voluntary program to address egg safety. Industry cooperators wanted a plan with oversight by an independent agent to assure consumers, customers, and government health agencies that products were produced under high sanitary standards. These programs set minimum standards for good flock management and farm sanitation. Today, plans of this type have been developed by several states and at least one national egg organization.