For use beginning 10/1/2023
Salmonella and Campylobacter performance standards are used to ensure that each establishment that meets this minimum volume of product is consistently achieving an acceptable level of performance with regard to controlling and reducing harmful bacteria on raw meat and poultry products. The microbiological performance standards for reduction of Salmonella and Campylobacter in raw products, coupled with performance criteria for use with E. coli testing allow our program to verify the effectiveness of process controls in slaughter establishments in a method that is equal to the USDA FSIS.
Salmonella and Campylobacter performance standards are used to ensure that each establishment that meets this minimum volume of product is consistently achieving an acceptable level of performance with regard to controlling and reducing harmful bacteria on raw meat and poultry products. The microbiological performance standards for reduction of Salmonella and Campylobacter in raw products, coupled with performance criteria for use with E. coli testing allow our program to verify the effectiveness of process controls in slaughter establishments in a method that is equal to the USDA FSIS.
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