# Presentation: 050692

- August 07, 2007

- What we have learned from our      *Salmonella* Initiatives

## 2005 Advances in Pre-HarvestReduction of Salmonella in Poultry

- Reviewed successful programs
- Reviewed Best management practices (BMPs)
- Breeders and layers
- Hatchery
- Broiler and turkey grow-out
- Availability of promising interventions
- Research gaps
- Regulatory concerns
- Compliance guidelines

## 2006 FRN: Progress on Initiatives

- In Place:
- Establishments are characterized into 3 categories, based on process control.
- Turkey carcasses are incorporated in to the sampling algorithm.

**Notes:**
An establishment that has completed only one set (without exceeding the performance standard or guidance) or has one or both consecutive Salmonella sets at greater than 50% of the performance standard or guidance for its product class without exceeding it, is considered to have variable process control and placed in category 2.  An establishment that fails a set demonstrates highly variable process control and is placed automatically in category 3.  This would include an establishment that has only completed one set if that set failed to meet the existing performance standard or guidance.
The most recent quarterly report was posted to the web
 The 2nd edition is going thru clearance

## 2006 FRN: Progress on Initiatives

- In Place:
- Results, including serotype data, are reported to establishments for individual *Salmonella* tests as they become available.
- Quarterly reports on *Salmonella *data are posted by product class.
- A compliance guideline for broiler slaughter establishments was issued on August 2006.

**Notes:**
An establishment that has completed only one set (without exceeding the performance standard or guidance) or has one or both consecutive Salmonella sets at greater than 50% of the performance standard or guidance for its product class without exceeding it, is considered to have variable process control and placed in category 2.  An establishment that fails a set demonstrates highly variable process control and is placed automatically in category 3.  This would include an establishment that has only completed one set if that set failed to meet the existing performance standard or guidance.
The most recent quarterly report was posted to the web
 The 2nd edition is going thru clearance

## 2006 FRN: Progress on Initiatives

- Ongoing:
- Food safety assessments are conducted in
-   Establishments that demonstrate variable process control.
- The Agency is pursuing policies on subtyping.
- A young chicken baseline is ongoing. A turkey baseline is scheduled to start late 2007.

**Notes:**
An establishment that has completed only one set (without exceeding the performance standard or guidance) or has one or both consecutive Salmonella sets at greater than 50% of the performance standard or guidance for its product class without exceeding it, is considered to have variable process control and placed in category 2.  An establishment that fails a set demonstrates highly variable process control and is placed automatically in category 3.  This would include an establishment that has only completed one set if that set failed to meet the existing performance standard or guidance.
The most recent quarterly report was posted to the web
 The 2nd edition is going thru clearance

## 2006 FRN: Progress on Initiatives

- Ongoing:
- The risk-based algorithm continues to be refined.
- The Agency continues to monitor the changes in establishments between Categories I, II and III.* *

**Notes:**
An establishment that has completed only one set (without exceeding the performance standard or guidance) or has one or both consecutive Salmonella sets at greater than 50% of the performance standard or guidance for its product class without exceeding it, is considered to have variable process control and placed in category 2.  An establishment that fails a set demonstrates highly variable process control and is placed automatically in category 3.  This would include an establishment that has only completed one set if that set failed to meet the existing performance standard or guidance.
The most recent quarterly report was posted to the web
 The 2nd edition is going thru clearance

## Salmonella Verification Results

- Categorization at start of program (July 2006)  and after 1 year (July 2007)
- Percentage of establishments in each Category, by product class
- _Product__	__Category I __	__Category II __	__Category III_
- Broiler		35%		55%		10%
- Turkey		-		-		-
- Cow/Bull	56%		41%		2%
- Steer/Heifer	46%		51%		3%
- Market Hog	62%		34%		3%
- Grd Beef	76%		23%		0%
- Grd Chicken	30%		50%		20%
- Grd Turkey	64%		36%		0%

- 72%
- 73%
- 59%
- 45%
- 60%
- 75%
- 35%
- 55%

- 23%
- 27%
- 38%
- 53%
- 37%
- 24%
- 35%
- 45%

- 5%
- 0%
- 3%
- 2%
- 3%
- 1%
- 29%
- 0%

*Salmonella* Verification Results

**Notes:**
Numbers in white are start of program (July 06), numbers in blue are most recent numbers.
No initial numbers for turkeys because sampling this product class did not start till July 2006

## Program Effectiveness: Categorization of Broiler Establishments

**         ****2006           2007              2008           2009       2010**

- Program Effectiveness: Categorization of Broiler Establishments

**% of Plants**

**July 2007**

**Sep 2010 **
**Target**

- Category I

- Category II

- Category III

**Notes:**
Broiler establishments are exceeding our projected performance measures since the start of the program 1 year ago.