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FSIS

Web Content Viewer (JSR 286)

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Web Content Viewer (JSR 286)

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Web Content Viewer (JSR 286)

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Web Content Viewer (JSR 286)

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Web Content Viewer (JSR 286)

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Retail Guidance

 

Listeria monocytogenes

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.

Chicken Liver

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 (www.fsis.usda.gov/ChickenLiver).

Short URL for this page: https://www.fsis.usda.gov/RetailGuidance

Last Modified May 16, 2019