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Archived - Chapter 19 – Poultry Inspection Programs
19.13 Pathogen Reduction Program

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Raw poultry meat products should not pose a health risk to consumers. Accordingly, all operators 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 HACCP programs and/or intervention measures all operators of federal poultry slaughter establishments must implement pathogen reduction program. Operators must use a validated pathogen reduction standard for following pathogens:

The Pathogen Performance Standards Program, as written in Chapter 11.7 Special Requirements by Export Markets, United States of America can be used by an operator 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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