Interim performance standard for chicken parts, comminuted chicken and comminuted turkey

On this page

• 1. Introduction
• 2. Purpose
• 3. Key sections of the interim criteria
• 4. Interim compliance criteria
• 5. Data collection for developing Canadian performance standards

Keep in mind: the Pathogen Reduction Monitoring Program (PRMP) will be launched on March 1, 2023. The results will support the Canadian Food Inspection Agency (CFIA) in developing Canadian performance standards. All Safe Food for Canadians (SFC) licence holders who are both slaughtering poultry and producing chicken parts are expected to begin implementation by April 1, 2023. SFC licence holders who are only further processing poultry carcasses and chicken parts will be expected to initiate implementation by 2024. A similar staged approach will be taken for SFC licence holders who are producing raw comminuted poultry in 2024.

1. Introduction

This document provides help to food businesses to determine their level of control by providing interim performance standards for Pathogen Reduction Monitoring Program (PRMP) for Salmonella and Campylobacter for raw chicken parts, comminuted chicken and comminuted turkey.

The interim performance standards will be used as the recommended benchmark pending collection and analysis of industry data to develop Canadian PRMP Performance Standards.

2. Purpose

The interim performance standards may be used as interim targets for Preventive Control Plan (PCP) for Pathogen Reduction Monitoring Program (PRMP).

Food businesses producing chicken parts are recommended to use these interim performance standards to determine performance of their PCP during the initial launch period of PRMP, which is expected to last up to 18 months.

3. Key sections of the interim criteria

The interim standards are based on the statistical analysis of industry data over the past 5 years collected by Canadian Poultry and Egg Processor's Council (CPEPC). The interim standards are compared with the United Stated Department of Agriculture – Food Safety and Inspection Service (USDA-FSIS) Salmonella/Campylobacter performance standards.

4. Interim compliance criteria

Through applying process controls, SFC licence holders should aim to lower rates of contamination over time, and maintain contamination rates at a low level. Use the following table to assess your process controls and make improvements towards lower contamination rates.

Table 3: PRMP process control

5. Data collection for developing Canadian performance standards

After 52 weeks testing, you will collate and submit data to the CFIA for analysis. CFIA intends to use this data to develop Canadian PRMP performance standards.

References

• Pathogen Reduction Monitoring Program for Salmonella and Campylobacter for raw poultry
• Salmonella and Campylobacter Verification Program for Raw Poultry Products
• Performance Standards Salmonella Verification Program for Raw Poultry Products
• FSIS Guideline for Controlling Campylobacter in Raw Poultry (PDF)
• FSIS Directive 10250.1 Salmonella and Campylobacter (PDF)
• USDA Policy on Pathogen Reduction – Salmonella and Campylobacter Performance Standards Verification Testing, dated 31 July, 2019, Page number 24-11 (PDF)
• Conducting a hazard analysis
• Corrective action procedures for your preventive control plan
• Evidence showing a control measure is effective
• Microbial controls for meat products and food animals
• Monitoring procedures for your preventive control plan
• Verification procedures for your preventive control plan
• Record keeping for your preventive control plan
• Salmonella control options in frozen raw breaded chicken products