The U.S. Department of Agriculture’s Food Safety and Inspection Service (FSIS) has 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.
“These guidelines take into account the latest science and practical considerations, including lessons learned from foodborne illness outbreaks in the last several years, to assist establishments in producing safer food,” said USDA Deputy Under Secretary for Food Safety Al Almanza. “This new guide is one piece of FSIS’ Salmonella Action Plan and our effort to reduce Salmonella illnesses attributed to meat and poultry products by 25 percent in order to meet the nation’s Healthy People 2020 goals. By following the newer guidelines, poultry facilities can help us reach this important public health target.”