Best Practices Guidance for Controlling Listeria monocytogenes (Lm) in Retail Delicatessens | PDF | Arabic | Chinese | Spanish | Vietnamese
This guidance document provides specific actions that retailers can take in the delicatessen (deli) area to decrease the potential for Listeria monocytogenes growth or cross-contamination.
- Guidance for Controlling Listeria monocytogenes (Lm) in Retail Delicatessens (Brochure) | En Español PDF | Hmong PDF
This brochure provides best practice tips for deli operators.
- Video: Listeria Controls at Retail
FSIS hosted webinar held on September 29, 2015 with representatives from FSIS and the Centers for Disease Control and Prevention.
- Retail Listeria monocytogenes (LM) Focus Group Findings
In recent years, numerous illness outbreaks caused by Campylobacter and Salmonella have been linked to undercooked chicken liver dishes (e.g. pâté) prepared at restaurants or in other foodservice settings. FSIS has collaborated with public health partners to develop resources to help prevent illness associated with chicken liver. These resources, including guidance for FSIS-regulated establishments, retail outlets, and foodservice entities and an infographic for chefs, cooks, and caterers, are available at the webpage Chicken Liver—Resources for Illness Prevention.