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

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:

• to reduce and/or eliminate food safety pathogens using Hazard Analysis and Critical Control Points (HACCP) principles
• to measure effectiveness of controls applied during evisceration process by
  • using food safety indicator pathogens and
  • using a validated standard

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:

• Salmonella spp.
• Campylobacter spp.
• generic Escherichia coli (E. coli) – Biotype I

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:

• continue to assess the operator's food safety risk profile and
• work in collaboration with the industry and other federal health partners to develop acceptable domestic pathogen performance standards

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