FSIS Guideline for Controlling Salmonella in Raw Poultry
Replaces: The Salmonella part of the 2015 FSIS Guideline for Controlling Salmonella and Campylobacter in Raw Poultry
This guideline helps poultry establishments, including those that are small and very small, to identify and implement pre- and post-harvest interventions to control Salmonella as part of their HACCP system. Additionally, the guideline helps poultry establishments utilize microbial testing results to monitor the performance of the HACCP system and inform decision-making. This guideline relates to 9 CFR 381, 416, and 417.