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FSIS Releases Updated Guide to Help Poultry Processors Reduce Salmonella, Campylobacter Hazards

Thursday, December 17, 2015

(North American Meat Institute)

The Food Safety and Inspection Service (FSIS) published revised guidelines to assist poultry processors in controlling Salmonella and Campylobacter in raw food products and prevent cases of foodborne illness. This updated document is the fourth edition of the “FSIS Compliance Guideline for Controlling Salmonella and Campylobacter in Raw Poultry” and is intended to offer poultry companies best practices for minimizing pathogen levels and meeting FSIS’ food safety requirements.

The new guide makes science-based suggestions regarding interventions that poultry companies can take on the farm, sanitary dressing procedures, further processing practices, antimicrobial interventions and other management practices. Public comments on the updated guidelines may be submitted online or by mail to Docket Clerk, U.S. Department of Agriculture, Food Safety and Inspection Service, Patriots Plaza 3, 1400 Independence Avenue SW, Mailstop 3782, Room 8-163A, Washington, DC 20250-3700.

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