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FSIS Issues New Guidance for Poultry Processors to Control Salmonella, Campylobacter Hazards

January 14, 2016

UNITED STATES - The U.S. Department of Agriculture’s Food Safety and Inspection Service (FSIS) recently issued “FSIS Compliance Guideline for Controlling Salmonella and Campylobacter in Raw Poultry.”
The new guidance aims to offer poultry companies best practices for minimizing pathogen levels and meeting FSIS’s food safety requirements. Specifically, the new guidance addresses ways to:

  • Comply with regulatory requirements related to Hazard Analysis and Critical Control Point (HACCP) systems and the control of Salmonella and Campylobacter
  • Identify and implement pre- and post-harvest interventions to control Salmonella and Campylobacter as part of their food safety system
  • Utilize microbial testing results to monitor the performance of their HACCP system and inform decision-making