The guidance provides information on best practices that may be used to prevent, eliminate, or reduce levels of Salmonella on market hogs from pre-harvest through slaughter. It applies to official establishments that slaughter market hogs and actions they make take at various processing locations to reduce pathogens, including Salmonella in raw pork products. It relates to 9 CFR 310.7, 310.10 310.12, 310.18, 310.25, Part 416, and Part 417.