USA – 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.

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.

Full Guideline

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