FSIS Guideline for Controlling Campylobacter in Raw Poultry
Replaces: The Campylobacter 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, identify and implement pre- and post-harvest interventions to control Campylobacter as part of their HACCP system. Additionally, it helps poultry establishments utilizes 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.