what is Food born illness?
A foodborne illness (also foodborne disease) is any illness resulting from the consumption of contaminated food. Although foodborne illness is commonly called food poisoning, this is often a misnomer. True food poisoning occurs when a person ingests a contaminating chemical or a natural toxin, while most cases of foodborne illness are actually food infection caused by a variety of foodborne pathogenic bacteria, viruses, prions or parasites.[1] Such contamination usually arises from improper handling, preparation, or food storage. Good hygiene practices before, during, and after food preparation can reduce the chances of contracting an illness. The action of monitoring food to ensure that it will not cause foodborne illness is known as food safety. Foodborne disease can also be caused by a large variety of toxins that affect the environment. (Taken From:http://en.wikipedia.org/wiki/Food_poisoning)

The Hazard Analysis and Critical Control Point (HACCP) method is, by definition, focused on identifying hazards which might result in consumers receiving harmful food products. HACCP was first utilized by the Pillsbury Company in 1959 to produce foods for the US space program. Since that time, HACCP has gained wide acceptance as the state-of-the-art control method for preventing biological, chemical and physical hazards from entering the human food distribution chain.
HACCP definitions and principles are based on the U.S. National Advisory Committee on Microbiological Criteria for Foods (NACMCF) HACCP System Guide. This guide is intended to assist food processors to prepare and manage a HACCP program tailored to their products, raw materials and processes.
The NACMCF Guide defines 7 Principles which are applied in sequence as follows:
Assess Hazards
Determine Critical Control Points (CCP's) for each Hazard
Determine Limits for each CCP
Establish CCP Monitoring
Establish Corrective Actions to be Taken When CCP Limits are Exceeded
Establish Record Keeping for HACCP system
Establish Procedures that Verify that the HACCP System is Working Properly
The U.S. Food and Drug Administration (FDA) and the U.S. Department of Agriculture, Food Safety and Inspection Service (FSIS) have promulgated regulations requiring the use of HACCP in the seafood, red meat and poultry industries. The FDA's seafood HACCP regulation was finalized in January 1996 while the FSIS final HACCP regulation is pending.
Taken from:HACCP,Retieved April 4,2007,from http://pera.net/Risk_HACCP.html

Avian Influenza is not transmissible by eating poultry or eggs that have been properly prepared. Hens infected with HPAI usually stop laying eggs as one of the first signs of illness, and the few eggs that are laid by infected hens generally would not get through egg washing and grading because the shells are weak and misshapen. Also, when there is a disruption in the egg flow checks the flow will be stopped immediately to prevent any infected egg from moving in with healthy ones. Cooking poultry, eggs, and other poultry products to the proper temperature and preventing cross-contamination between raw and cooked food is the key to food safety
Some handling practices that are recommended to prevent illness from common foodborne pathogens such as Salmonella:
Wash hands with warm water and soap for at least 20 seconds before and after handling raw poultry and eggs.
Clean cutting boards and other utensils with soap and hot water to keep raw poultry or eggs from contaminating other foods.
Cutting boards may be sanitized by using a solution of 1 tablespoon chlorine bleach and 1 gallon of water;
Cook poultry to an internal temperature of at least 165 degrees Fahrenheit. Consumers can cook poultry to a higher temperature for personal preference.
Cook eggs until the yolks and whites are firm. Use either shell eggs that have been treated to destroy Salmonella by pasteurization or another approved method, or pasteurized egg products for recipes that call for eggs that are raw or undercooked when the dish is served. Some examples of these kinds of dishes are Caesar salad dressing and homemade ice cream. Commercial mayonnaise, dressing, and sauces contain pasteurized eggs that are safe to eat.
References: What customers need to know about avian influenza,FDA.Retrieved April3, 2007,from http://www.cfsan.fda.gov/~dms/avfluqa.html#eat

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