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 minimising 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 per cent 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.”

The new guide makes science-based suggestions for interventions that poultry companies can take on the farm (known as pre-harvest), sanitary dressing procedures, further processing practices, antimicrobial interventions, and other management practices.

These prevention and control measures represent the best practice recommendations of FSIS based on scientific and practical considerations. This guidance is particularly important in light of Salmonella outbreaks involving poultry products.

While rates of foodborne illness overall have fallen over the course of this century, Salmonella rates have remained relatively stagnant, prompting FSIS to take an all-hands on deck approach to addressing the pathogen in meat and poultry products.

The guidance, along with development of new performance standards for raw chicken breasts, legs and wings as well as for ground and other comminuted chicken and turkey products unveiled in January, are a major step in FSIS' Salmonella Action Plan. FSIS’ science-based risk assessment estimates that implementation of the new performance standards will lead to an average of 50,000 prevented illnesses annually.