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Poultry Pathogen Reduction Program

This document describes procedures to meet the requirements of Section 47(1) of the Safe Food for Canadians Regulations.

Raw poultry meat products must not pose a health risk to consumers. Accordingly, all licence holders are expected to have controls in place to prevent/eliminate relevant microbial pathogens or reduce them to an acceptable level allowing the manufacture of safe and suitable raw meat products.

The main objectives of the Pathogen Reduction Program in slaughter establishments are as follows:

As part of measuring the effectiveness of the PCP programs Preventative Control Plan and/or intervention measures all licence holders of federal poultry slaughter establishments must implement pathogen reduction program. Licence holders must use a validated pathogen reduction standard for following pathogens:

The Pathogen Performance Standards Program, as written in Meat Exports requirement for United States of America can be used by licence holders to meet this requirement.

In the absence of validated pathogen performance standard for Salmonella spp., Campylobacter spp. and generic Escherichia coli (E. coli) – Biotype I in certain poultry species (for example ducks, geese and quails etc.), the CFIA will:

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