Minimizing the Risk of Campylobacter and Salmonella Illnesses Associated with Chicken Liver
This guidance document helps official establishments, retail food outlets, and foodservice entities to mitigate the public health risks from chicken liver. This guidance document relates to FSIS HACCP regulations in 9 CFR 417(a)(2).
Disclaimer: The contents of this guidance document do not have the force and effect of law and are not meant to bind the public in any way. This document is intended only to provide clarity to the public regarding existing requirements under the law or agency policies.