New Canadian Pathogen Reduction Monitoring Program for Salmonella and Campylobacter for raw poultry

The CFIA has published a new guidance document for the Pathogen Reduction Monitoring Program (PRMP) for Salmonella and Campylobacter in raw poultry. All Safe Food for Canadians (SFC) license holders that slaughter poultry and produce chicken parts are expected to begin implementation by April 1, 2023. Food businesses that slaughter poultry or process poultry products need to consider Salmonella and Campylobacter as hazards of concern to their products and implement control measures throughout their production process to mitigate risks. Food businesses can verify the efficacy of their control measures, such as sanitary dressing procedures and antimicrobial interventions, by implementing the Pathogen Reduction Monitoring Program (PRMP). PRMP described in the document provides a means to verify that overall control measures effectively reduce Salmonella and Campylobacter contamination in raw poultry and poultry products to the maximum pathogen limits allowed. @ https://inspection.canada.ca/food-guidance-by-commodity/pathogen-reduction-monitoring-program/eng/1676571981964/1676572045540