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Food Safety Command Center 15 items

Poultry Processing Food Safety Checklist

Assess food safety controls in a poultry processing plant, covering receiving, evisceration, chilling, antimicrobial interventions, and Salmonella and Campylobacter verification.

9 CFR 3819 CFR 417FSIS

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Receiving & Ante-Mortem

  • Is ante-mortem inspection of live birds performed to identify diseased or contaminated animals? *
  • Are birds condemned or held handled and disposed of according to disposition rules? *

Evisceration & Post-Mortem

  • Is post-mortem inspection conducted on each carcass? *
  • Are procedures in place to prevent and remove fecal and ingesta contamination during evisceration? *
  • Is a zero-tolerance standard for visible fecal contamination maintained before the chiller? *

Chilling Controls

  • Is carcass temperature reduced to 40°F or below within the time limits based on carcass weight? *
  • Is chiller water overflow, chlorination, and microbial load controlled to limit cross-contamination? *
  • Recorded post-chill carcass temperature (°F)

Antimicrobial Interventions

  • Are antimicrobial interventions (chlorine, PAA, or cetylpyridinium chloride) applied and monitored? *
  • Are intervention concentrations verified and recorded at the required frequency? *
  • Are interventions validated as effective against target pathogens? *

Pathogen Verification

  • Is Salmonella verification testing conducted against the applicable performance standard? *
  • Is Campylobacter verification testing included in the sampling program? *
  • Are testing results trended and used to assess process control? *
  • Are corrective actions taken when the establishment exceeds a performance standard? *

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