Pathogen Reduction – Salmonella and Campylobacter 

01-18-2022 

Pathogen Reduction – Salmonella and Campylobacter 

Performance Standards Verification Testing 

Objectives 

To demonstrate mastery of Pathogen Reduction the trainee will: 

1. Explain why Salmonella and Campylobacter testing is used. 

2. State who will conduct Salmonella and Campylobacter testing. 

3. List the species and types of product eligible for testing under the Salmonella 

and Campylobacter performance standards. 

4. Describe how and when Salmonella and Campylobacter samples are taken. 

5. Explain how FSIS uses the moving window approach when assessing 

process control. 

6. Explain how to obtain completed Salmonella and Campylobacter results from 

LIMS-Direct and PHIS. 

7. Recognize the description of the three process control categories. 

8. Explain the Agency’s actions when an establishment has failed a Salmonella 

performance standard for chicken and turkey carcasses, raw chicken parts, or 

not ready to eat comminuted poultry products. 

References 

1. FSIS Directive 7355.1, “Use of Sample Seals for Laboratory Samples and 

Other Applications”. 

2. FSIS Directive 10,210.5, “FSIS Sampling Data Reporting Through Laboratory 

Information Management System – Direct”. 

3. FSIS Directive10,250.1, “Salmonella and Campylobacter Verification Program 

for Raw Meat and Poultry Products”, and the DVD titled, “Sampling Raw Meat 

and Poultry for Salmonella”. There are a list of supplemental documents 

containing information and instructions about the agency’s sampling 

programs. 

4. PHIS Directive 13,000.1, “Scheduling In-Plant Inspection Tasks in the Public 

Health Information System (PHIS)”. 

1 
 Pathogen Reduction – Salmonella and Campylobacter 

01-18-2022 

5. PHIS Directive 13,000.2, “Performing Sampling Tasks In Official 

Establishment Using the Public Health Information System”. 

6. PHIS Directive 5300.1, “Managing the Establishment Profile in the Public 

Health Information System (PHIS)”. 

7. Federal Register Notice, Vol. 77, No. 235, December 6, 2012 (Docket No. 

FSIS 2012-0007), “HACCP Plan Reassessment for Not-Ready-to-Eat 

Comminuted Poultry Products and Related Agency Verification Procedures”. 

8. Federal Register, Vol. 79, No. 108, June 5, 2014 (Docket No. FSIS-2012-

0038), “Changes to Salmonella Verification Sampling Program: Analysis of 

Raw Beef for Shiga Toxin-Producing Escherichia coli and Salmonella”. 

9. Federal Register Final Rule, Vol. 79, No. 162, August 21, 2014 (Docket No. 

FSIS-2011-0012), “Modernization of Poultry Slaughter”. 

10.Federal Register Notice, Vol. 80, No. 16, January 26, 2015 (Docket No. FSIS2014-0023), “Changes to the Salmonella and Campylobacter Verification 

Testing Program: Proposed Performance Standards for Salmonella and 

Campylobacter in Not-Ready-to-Eat Comminuted Chicken and Turkey 

Products and Raw Chicken Parts and Related Agency Verification 

Procedures and Other Changes to Agency Sampling”. 

11.Federal Register Notice, Vol. 81, No. 28, February 11, 2016 (Docket No. 

FSIS-2014-0023), “New Performance Standards for Salmonella and 

Campylobacter in Not-Ready-to-Eat Comminuted Chicken and Turkey 

Products and Raw Chicken Parts and Changes to Related Agency 

Verification Procedures: Response to Comments and Announcements of 

Implementation Schedule”. 

12.Federal Register Notice, Vol. 83, No. 218, November 9, 2018 (Docket No. 

FSIS-2018-0043), “Changes to Salmonella and Campylobacter Verification 

Testing Program: Revised Categorization and Follow-up Sampling 

Procedures”. 

13.PHIS User Guide 

14.“IPP Help” as a menu item under FSIS Applications; can access the following 

topics which contains all the pertinent information needed to collect samples 

under the different sampling project codes: 

 Raw Poultry Sampling Project Guidance 

 Follow-up Sampling Salmonella 

 Religious Exempt and Low Volume Poultry Carcass Sampling 

 Raw Pork Sampling Project Guidance 

15.FSIS Notice 17-19, “Follow-up Sampling in Raw Poultry Establishments Not 

Meeting Salmonella Performance Standards”. 

16.FSIS Notice 21-19, “Actions to Take in Raw Poultry Establishments 

Exceeding Salmonella Performance Standards” 

2 
 Pathogen Reduction – Salmonella and Campylobacter 

01-18-2022 

Introduction 

FSIS established the Salmonella verification program in 1996 as part of the 

Pathogen Reduction, Hazard Analysis and Critical Control Point (PR/HACCP) 

Systems Final Rule. The PR/HACCP Final Rule established Salmonella 

performance standards that are used to verify process control in meat and 

poultry slaughter and processing establishments that produced certain classes of 

product (9 CFR 310.25(b)(1) and 381.94(b)(1), respectively). The performance 

standards were developed using national baseline studies conducted before the 

rule’s implementation. Only the performance standards for livestock carcasses (9 

CFR 310.25(b)) are still applicable. Actually, the Agency tests all raw beef 

samples collected under the routine and follow-up sampling programs for E. coli 

O157:H7, non-O157 STECs, and Salmonella as per FSIS Directive 10,010.1, 

Revision 4. 

The purpose of the microbiological performance standards, for the reduction of 

Salmonella in raw products, is to allow FSIS to verify whether establishments 

have effective process controls to address Salmonella. 

Since the PR/HACCP Rule, FSIS has conducted additional prevalence and risk 

assessments for pathogens in FSIS regulated products, as well as revising the 

performance standards to meet public health goals. In addition, the agency has 

published a number of Federal Register Notices (FRN). 

 In 2014, FSIS published the Modernization of Poultry Slaughter 

Inspection, Final Rule (Federal Register Docket No. FSIS-2011-0012; 

August 21, 2014) to facilitate pathogen reduction in poultry products, 

improve the effectiveness of poultry slaughter inspection, make better use 

of Agency’s resources, and remove unnecessary regulatory obstacle to 

innovation. In this publication, FSIS informed industry that it was removing 

the codified Salmonella pathogen reduction performance standards for 

poultry (9 CFR 381.94(b)). 

 In January 2015, the Agency identified new Salmonella and 

Campylobacter performance standards for raw chicken parts and NRTE 

comminuted poultry products. (FRN Docket No. FSIS-2014-0023; January 

26, 2015). FSIS also announced that it would use the results of routine 

sampling throughout the year, using a moving window approach, to 

assess whether the establishment’s processes are effectively addressing 

pathogens on poultry carcasses and other products derived from these 

carcasses. 

 In February 2016, FSIS published new performance standards for 

Salmonella and Campylobacter in not ready-to-eat (NRTE) comminuted 

chicken and turkey products, in addition to raw chicken parts (FRN Docket 

3 
 Pathogen Reduction – Salmonella and Campylobacter 

01-18-2022 

No. FSIS-2014-0023; February 11, 2016). The Agency also announced 

that it would begin assessing whether establishments meet the pathogen 

reduction performance standards for Salmonella/Campylobacter in raw 

chicken parts and NRTE comminuted chicken and turkey products. 

Furthermore, FSIS reassessed the minimum number of samples to assess 

process control for broiler carcass. 

 In November 2018, FSIS is revising the categorization and follow-up 

sampling procedures in relation to the pathogen reduction performance 

standards. The establishment’s category status will be based on FSIS 

results during the 52-week window and will no longer include follow-up 

sampling results as part of the moving window. In addition, the agency 

intends to use the revised categorization procedures for all establishments 

subject to a pathogen reduction performance standard for Salmonella or 

Campylobacter, including beef and pork establishments (in the future). 

FSIS originally selected Salmonella as the target organism because it is a 

commonly reported cause of foodborne illness and is present in all major 

species. The Salmonella genus includes over 2,300 serotypes. There are 

several Salmonella serotypes commonly associated with human illness, including 

Salmonella Enteritidis and Salmonella Typhimurium. Salmonella bacteria are the 

most frequently reported cause of foodborne illness. According to the Centers 

for Disease Control and Prevention (CDC), salmonellosis causes an estimated 

1.4 million cases of food borne illness and more than 400 deaths annually in the 

United States. 

Campylobacter species, specifically C. jejuni and C. coli, are most often isolated 

from the intestinal tract of poultry as well as in poultry products. Campylobacter 

bacteria are the second most frequently reported cause of food borne illness, and 

Campylobacter jejuni is the most common strain causing illness. 

Salmonella and Campylobacter contamination of raw poultry products occurs 

during slaughter operations, as well as during the live-animal rearing process 

(e.g., on-farm contamination can coat the exterior of the bird and remain attached 

to the skin). Contamination can be minimized with the use of proper sanitary 

dressing procedures and by the application of antimicrobial interventions during 

slaughter and fabrication of the carcasses into parts and comminuted product. In 

addition, if raw poultry is improperly handled during food preparation, Salmonella 

and Campylobacter can cross-contaminate other foods or food contact surfaces. 

Salmonella and Campylobacter can be transmitted to humans by eating foods 

contaminated with animal feces. The goal of the newly revised Salmonella and 

Campylobacter testing program is to protect the consumer from contaminated 

products by verifying that each establishment meets the new performance 

standards. Besides reporting individual Salmonella and Campylobacter sample 

4 
 

 

Pathogen Reduction – Salmonella and Campylobacter 

01-18-2022 

results to establishments, FSIS posts nationwide Salmonella and Campylobacter 

data on its website on a quarterly basis. 

In this module, we will focus our discussion on the Salmonella and 

Campylobacter testing program for poultry products. 

Salmonella and Campylobacter Verification Testing – The Role

of the Inspector 

The Salmonella and Campylobacter verification sampling is conducted in 

establishments by FSIS inspection program personnel (IPP). IPP will collect 

samples using ongoing scheduled sampling (routine sampling) employing a 

moving window approach to assess process control for all Salmonella and 

Campylobacter performance standards. 

It is important for the IPP in establishments slaughtering or producing raw intact 

or raw non-intact chicken and turkey products to update the establishment’s 

Public Health Information System (PHIS) profile information as per FSIS 

Directive 5300.1, Revision 1 (2016). The Agency has made changes to the 

product group options in the PHIS establishment profile to identify establishments 

that produce specific types of raw intact and non-intact chicken and turkey 

products. 

Poultry Products Eligible for Sampling 

IPP will collect the following poultry samples, using a moving window sampling 

approach, to be analyzed for both Salmonella and Campylobacter as 

described in Directive 10,250.1, and supplemental documents, as well as through 

the “IPP Help” menu under FSIS Application. 

 Poultry carcasses 

– young chicken carcasses including broilers, fryers, roasters, and 

Cornish game hens, as described in 9CFR 381.170(a), and 

– young turkey carcasses 

 NRTE ground and other comminuted poultry sampling program 

NRTE comminuted poultry is any non-breaded, non-battered, raw NRTE 

chicken or turkey product that has been processed to reduce the particle 

size, which may or may not contain added ingredients. NRTE comminuted 

poultry includes: 

(1) ground (Ground product group category) – ground chicken or 

turkey for any purpose (e.g., packed for consumer or for any type 

of further processing); or 

5 
 Pathogen Reduction – Salmonella and Campylobacter 

01-18-2022 

(2) mechanically separated (Mechanically Separated product group) – 

mechanically separated chicken or turkey, as defined in 9 CFR 

381.173; or 

(3) hand or mechanically deboned and further chopped, flaked, 

minced, or otherwise processed to reduce particle size. Chicken or 

turkey product, other than ground or mechanically separated falls 

under the “Other Comminuted” product group (sausage, patties, 

meatloaf, and other non-breaded and non-battered comminuted 

products). These products include: 

– NRTE comminuted chicken product may be derived from any 

age chicken, including young chickens (broilers, fryers, and 

roasters), fowl, capons, and roosters, as defined in 9 CFR 

381.170(a)(1); and 

– NRTE comminuted turkey product may be derived from any age 

turkey, including young turkeys, yearling turkeys, and old 

turkeys, as defined in 9 CFR 381.170(a)(2). 

Note: These products include final (consumer-ready) products or intermediary 

product for further processing as NRTE product that are destined for sale as 

NRTE product for consumers. 

Note: The Agency began collecting samples of young chickens carcasses 

produced under a religious exemption and not bearing the mark of inspection. In 

addition, FSIS will be testing for Salmonella and Campylobacter on young 

chicken/turkey carcasses, as well as poultry products, from establishments that 

produce less than 1,000 pounds per day. These samples are being collected 

under different sampling project codes. 

As explained in the January 2015 and February 2016 Federal Register Notices 

(Docket Number FSIS-2014-0023), FSIS began assessing whether 

establishments meet the pathogen reduction performance standards for 

Salmonella and Campylobacter in raw chicken parts. Furthermore, the Agency 

announced its plans to begin sampling additional raw chicken parts to gain 

additional information in the prevalence and the microbial characteristics of 

Salmonella and Campylobacter in those products (refer to the list of 

supplemental documents associated with Directive 10,250.1 and “IPP Help” 

menu under FSIS Applications). 

 Raw Chicken Parts Sampling Program: instructs IPP to collect raw 

chicken parts (finished product) to be analyzed for Salmonella and 

Campylobacter. Definitions are found in 9 CFR 381.170(b), Standards for 

kinds and classes, and for cuts of raw poultry. Eligible chicken parts for 

sample collection include: 

6 
 Pathogen Reduction – Salmonella and Campylobacter 

01-18-2022 

— Legs: whole legs (no backbone attached), drumsticks, thighs, and cut 

up or portioned leg meat (3/4 inch larger in at least one dimension), 

— Breasts: whole and half breasts (with or without ribs), boneless and 

skinless breasts, tenderloins and tenders, and cut up portioned breast 

meat (3/4 inch larger in at least one dimension), and 

— Wings: whole wings (with or without the wing tip), mixed wing sections, 

drummettes, mid-sections (flats), wing tips, and boneless wings 

Note: Chicken half carcasses and quarter carcasses are not eligible for 

collection under this sampling program. 

 Other Raw Chicken Parts Sampling Project (ORCPS): IPP will be 

collecting other raw chicken parts subject to sampling include hearts, 

whole or split gizzards, livers, necks, and quarter or half carcasses, 

together with both of those that are intact and those that are non-intact. 

These types of products will be analyzed for Salmonella and 

Campylobacter. 9 CFR 381.170(b) sets the requirements for specific cuts 

of poultry. This topic will not be discussed further in this module; refer to 

“IPP Help” menu under FSIS Applications – Raw Poultry Sampling Project 

Guidance for more information. 

Circumstances in Which Sampling is not Warranted 

When an establishment processes all its products into ready-to-eat (RTE) 

product or diverts all of its raw products (including NRTE comminuted poultry) to 

another federally inspected establishment for further processing into a RTE 

product, FSIS will exclude the establishment from the Salmonella verificationtesting program schedule, according to FSIS Directive 10,250.1 – Chapter VII. 

For example, an establishment slaughters young chickens and produces NRTE 

ground chicken as one of its products. The establishment ships its entire ground 

chicken production to another establishment that uses it to make a RTE product. 

In this example, IPP would not sample the ground chicken. However, if other raw 

products were produced from the carcasses, then the chicken carcasses would 

still be eligible for Salmonella sampling. 

If an establishment states that the intended use of all product produced is RTE 

product, then IPP are to verify the intended use while performing the appropriate 

HACCP task. IPP are to verify, either by observing or by reviewing records, that 

the entire product is actually processed into RTE product in the establishment. 

If an establishment claims to move all products from a particular product class to 

another federally inspected establishment for further processing into RTE 

products, IPP are to verify this by reviewing the establishment’s HACCP plan and 

hazard analysis for the intended use of the products. In addition, IPP are to verify 

that the establishment has procedures incorporated in its food safety system that 

7 
 Pathogen Reduction – Salmonella and Campylobacter 

01-18-2022 

effect the movement of all products from that product class to another federally 

inspected establishment at which the product is further processed into RTE 

product. 

If the establishment cannot produce sufficient documentation to demonstrate the 

assertion that the product is further processed into RTE product, then the product 

is still eligible for sampling under the verification-testing program. 

If IPP verify that the product in question meets one of the exclusion criteria 

above, then IPP are to follow the additional instructions in FSIS Directive 

10,250.1 – Chapter VII. 

When an establishment produces more than 1 lot of NRTE poultry product class 

(for example, ground chicken) and ships the product to different establishments 

that further process the poultry into RTE product, but one of the establishments 

produces NRTE products, the IPP are to sample product under the Salmonella 

verification testing program. In this situation, the IPP is not to differentiate 

between the products going to the establishments producing the RTE products 

versus the products going to the establishments producing the NRTE product 

when taking the sample. In addition, IPP are to follow additional instructions 

described in FSIS Directive 10,250.1 – Chapter VII, Section III. 

The Performance Standards 

The Salmonella and Campylobacter performance standards apply to the 

establishment’s overall process control, not to individual products. Products are 

not tested to determine their disposition, but rather to measure the effectiveness 

of the slaughter and grinding process in limiting contamination. Establishments 

do not have to hold product or recall product based on results of the Salmonella 

and Campylobacter samples. 

FSIS replaced its existing Salmonella sampling set-approach with a routine 

sampling approach for ALL FSIS-regulated products subject for Salmonella and 

Campylobacter verification testing. This includes broiler and turkey carcasses, 

chicken parts, and NRTE comminuted poultry. Salmonella and Campylobacter 

performance standard verification samples are taken as part of a moving window 

and the results are used to determine if an establishment is meeting the 

performance standard on a continuous basis. When assessing process control 

under a moving window approach, FSIS intends to evaluate, over a certain 

period of time, a number of sequential results from a single establishment. Thus, 

given the fixed timeframe of one year (52 weeks) for which an establishment has 

been sampled, FSIS would assess the first moving window by evaluating the 

number of samples taken within the 52-week period. Subsequently, every week 

the 52-week period moves up one week adding a new week’s testing result and 

8 
 

 

Moving Window for Analysis of Testing Resu lts 

A "wi ndow" is a t imeframe. Each week the 52-week wi ndow moves up one week. 

Week of Jan 24, 2016 Week of Jan 22, 2017 

I I 52-week window 

Week of Jan 31, 2016 Week of Jan 29, 2017 

, -----Jt--__, _______ 5_2_-w_ ee_k_w_ in_d_o_w _________ _ 

I I 

I I 

, ______ Week of Feb 6, 2016 Week of Feb 5, 2017 

_____ [,__~1 _______ 5_2_-w_ ee_k_w_ in_d_o_w _________ _ 

I I 

! : r-----,------l 

I I L _____ J Week o,_f_F_eb~ l3_,_2_0_1_6 ___________ W_e_e_k_o_f_F_eb----<12_,_2_0_17 

,-----1 

I I 

r------!------] 

I 

I 

I I ------t------ 1 I I I L _____ : 

52-week window 

A new week's testing results are added to 

the movi ng window analysis each week. 

The oldest week's testing resu lts drop out. 

Pathogen Reduction – Salmonella and Campylobacter 

01-18-2022 

removing the oldest week’s results (refer to the “Moving Window for Analysis of 

Testing Results” diagram). 

Diagram-shows how the moving window works 

As an example, if an establishment has five Salmonella positives within 52 

samples (one sample per week for a year), then the establishment passed the 

performance standard if the performance standard allows five positive samples 

among 52 samples. When the next sample is taken (week 53, in this example), 

the moving window would shift forward the fixed timeframe of one year (52 

weeks); that is, the original week 1 (and the original first sample) is excluded, 

while the most recent week is included in the new 52-week moving window. This 

shifting is repeated with each new week, and allows FSIS to continuously assess 

the process control of an establishment. 

The chart below shows the maximum acceptable percent positive results or 

number of positives results allowed in the moving window before the 

establishment fails to meet the performance standard. In addition, FSIS will 

attempt to collect at least a minimum number of samples outlined in the chart 

below per year in order to assess process control in all establishments subject to 

9 
 

         

     

     

   

  

           

           

  

           

   

              

                                             

I I I 

Pathogen Reduction – Salmonella and Campylobacter 

01-18-2022 

the performance standards. A test is considered positive when any Salmonella 

or Campylobacter organisms are found. 

Salmonella/Campylobacter Performance Standards for Poultry 

Product Maximum Acceptable %

Positive

Performance Standard

Minimum # of

Samples to Assess

Proc. Control

Salmonella Campylo‐

bacter

Salmonella Campylo‐

bacter

Salmonella Campylo‐

bacter

Broiler

Carcass1

9.8 15.7 5 of 51 8 of 51 11 10

Turkey

Carcass1

7.1 5.4 4 of 56 3 of 56 14 19

Comminuted

Chicken2

25.0 1.9 13 of 52 1 of 52 10 52

Comminuted

Turkey2

13.5 1.9 7 of 52 1 of 52 10 52

Chicken

Parts3

15.4 7.7 8 of 52 4 of 52 10 13

1 The maximum acceptable percent positive for Salmonella and Campylobacter under the 

performance standards for young chicken and turkey carcasses is published in the FRN Docket 

No. FSIS 2014-0023 (2015). 

2 New performance standards published in the FRN Docket No. FSIS-2014-0023 (2016) using the 

larger 325 g analytical portion. 

3 New performance standards published in the FRN Docket No. FSIS-2014-0023 (2016) using the 

4 lb. sample. 

Note: The new Salmonella performance standards are to be applied to sample 

results in place of the performance standards for young chickens (as broilers) 

and ground chicken and ground turkey codified in 9 CFR 381.94(b). 

For highest-volume establishments, FSIS expects to collect 52 samples within 

the 52-week moving window. In this case, to assess process control (at 

establishments producing products with performance standards measured in 52 

samples), one need only to count the number of positives test results within the 

52-week moving window. For example, the proposed performance standard for 

Salmonella in raw chicken parts is eight positives out of 52 samples. Assuming 

that 52 samples were collected from the establishment within a 52-week moving 

10 
 Pathogen Reduction – Salmonella and Campylobacter 

01-18-2022 

window, if the establishment has eight or fewer Salmonella positives within that 

52-week timeframe, then it would pass the performance standard. If, on the other 

hand, the establishment has nine or more Salmonella positives within that same 

52-week timeframe, then it would fail the performance standard. 

To assess process control in establishments that FSIS samples less often than 

weekly (i.e., lower volume establishments), FSIS will assess establishment 

performance (as percent positive) based on the number of samples collected and 

positive results within the 52-week moving window. To illustrate this point, if a 

small establishment producing raw chicken parts is sampled fewer than 52 times 

in the 52-week moving window, only 26 times, for example, with three of those 

samples testing positive for Salmonella, 26 will be the denominator while three 

be the numerator. This gives the establishment a percent positive of 11.5 ((3 ÷ 

26) X 100 = 11.5%). In this example, the resulting percent positive is less than 

15.4, the acceptable percent positive for the performance standard for 

Salmonella in raw chicken parts. As such, the establishment would pass the 

performance standard. 

In conclusion, establishments fail to meet the standards when verification 

samples are found to exceed the maximum allowed percent positive during a 52-

week analysis period (moving window). 

Sampling Procedure 

The purpose of the Salmonella and Campylobacter verification-sampling program 

is to verify the establishment’s process control for all applicable products. All 

eligible products produced at an establishment will be scheduled for sampling 

during the month under routine sampling. For example, if an establishment 

produces more than one product type (chicken carcasses, chicken parts, and 

NRTE comminuted chicken) that is eligible for sampling, then all of those 

products will be scheduled for sampling during the month. 

If an establishment produces eligible product on more than one shift, IPP are to 

collect samples from different shifts for each sampling task so that all shifts are 

represented during routine sampling. IPP will collect a sample of product, using a 

random method, at an unannounced time for each sampling task, until enough 

samples have been taken and analyzed as part of the moving window. IPP are to 

collect samples in accordance with the step-by-step directions found in FSIS 

Directive 10,250.1 and supplemental documents, including applicable FSIS 

notices for all product classes including young chicken and turkey carcasses. 

Attachment 1 in this module gives an overview of the procedures for collecting 

samples as per FSIS Directive 10,250.1 (refer to the directive for detail 

instruction on how to collect the samples). 

11 
 Pathogen Reduction – Salmonella and Campylobacter 

01-18-2022 

Note: “Random” refers to the time the samples are selected, not to when the 

sponging or rinsing is initiated or completed. Random sampling may include the 

use of random number tables, drawing cards, or using computer generated 

random numbers. For example, the time entered for collection is when the 

carcass is removed from the line and the date is the day the carcass is sponged 

or rinsed. 

Salmonella and Campylobacter verification sampling is a directed sampling task. 

Taking into account risk factors including production volume and past 

establishment testing performance (i.e., positive Salmonella and Campylobacter 

test results), FSIS will establish the sampling frequency accordingly for a 

particular establishment. The Public Health Information System (PHIS) displays 

sampling tasks on the establishment task list for the sampling programs that 

apply to the establishment. The following are sampling project codes for the 

Salmonella sampling programs. Follow instructions outlined in the directive, 

supplemental documentations and guidelines. 

 The HC_CH_COM 01 (for chicken) and HC_TU_COM01 (for turkey) 

sampling codes correspond to products in the “Ground Product” and 

“Other Comminuted” product groups by randomly selecting from available 

eligible raw ground and other comminuted (but not mechanically 

separated) products. 

 The HC_CH_CARC01 and HC_TU_CARC01 sampling code corresponds 

to young chicken and turkey carcasses, respectively, to reflect the moving 

window approach. 

 The HC_CPT_LBW01 sampling code is used to collect samples at 

establishments producing chicken parts. 

IPP document the completion of the sampling task in PHIS including completing 

the questionnaire. IPP schedule verification-sampling tasks following the 

instructions in FSIS Directive 13,000.1 and perform the sampling tasks following 

the instructions in FSIS Directive 13,000.2. 

Sampling Method 

The specific sampling methodologies for the product classes to be sampled are 

explained in detail in FSIS Directive 10,250.1, supplemental documents and 

applicable FSIS notices. 

IPP collect samples using a carcass sponge swab, a whole bird rinse, or taking a 

specific amount of ground/comminuted product using the sampling technique as 

described in FSIS Directive 10,250.1, supplemental documents and guidelines, 

including published FSIS notices. 

12 
 Pathogen Reduction – Salmonella and Campylobacter 

01-18-2022 

Turkey carcasses are sampled using a sponge sample technique. Sponge 

sampling of turkey carcasses uses two sponges, one that is analyzed for 

Salmonella and the other for Campylobacter. Sponge sample sites are to the left 

and right of the back and thigh as per instructions delineated in the directive. 

Chicken carcasses are sampled using whole bird rinses; IPP are to collect 100 

ml of rinsate. 

Note: For poultry carcasses, at the post-chill sampling location, IPP are to 

determine a random time at which the carcass will reach the end of the drip line 

or the equivalent point in air-chill systems. IPP are to randomly select a poultry 

carcass from the post-chill area (after all interventions have taken place) and to 

allow drip time to prevent dilution of the sample. 

Chicken parts are sampled by collecting approximately 120 ml of rinsate from 4 

lbs. ± 10% of the eligible raw chicken parts. 

The amount of ground product collected (final package or aseptically when not in 

final package) by the IPP under the appropriate sampling project code is as 

follows: 

 NRTE comminuted poultry products are sampled by collecting sufficient 

product to fill the two provided Whirl-Pak bags up to the fill-line indicated 

on each bag, following the instructions as described in the “IPP Help” 

menu (FSIS Applications) - Raw Poultry Sampling Project Guidance. The 

total weight of the two bags of samples should be approximately two 

pounds. This larger sample size will provide consistency as the Agency 

moves toward analyzing each sample for both pathogens. 

In establishments that produce more than one type of product subject to testing, 

all eligible products produced will be scheduled for sampling during the month 

under routine sampling. 

Additional Sampling Directions 

The Inspector-in-Charge (IIC) at establishments subject to Salmonella and 

Campylobacter verification testing should ensure that adequate sampling 

supplies are available prior to the start of each sampling task. 

IPP are to notify official establishment management just before collecting a 

routine Salmonella or Campylobacter sample. 

IPP are to schedule the directed sampling tasks on the task calendar (refer to 

Sample Management Module, section “Scheduling and Submitting a Directed 

Lab Sample”) and collect a sample the day the product class is produced. 

13 
 

 

Pathogen Reduction – Salmonella and Campylobacter 

01-18-2022 

Once the IPP has scheduled the sampling task with the laboratory assignment, 

using the PHIS Laboratory Capacity Reservation System in the Task Calendar, 

then the IPP can proceed to collect the sample. The IPP may choose to print a 

draft copy of the “Sample Analysis Request” form to use as a reference during 

sample collection and to document product information (refer to Attachment 2 at 

the end of this module). Some information is already pre-printed in the Collection 

and Animal Information data fields of the sampling form, such as sample form ID, 

project code, and sample source. 

Note: Samples should not be frozen and should be kept secure at all times. 

Sample boxes should never be stored near heaters or areas exposed to 

excessive heat. Cool the shipping container the day before collecting the sample. 

The laboratory will discard rinse samples that arrive above 50°F or below 32°F. 

It is critical that refrigerated sample temperature is maintained during collection 

and shipment. 

When a sample is collected, IPP are to enter the data requested in the data fields 

(as indicated above) on the sampling form, submit the sample form through 

PHIS, print and sign the form, pack and ship the sample as described in PHIS 

Directive 13,000.2 and the Sample Management module of this training. Be 

careful to send the sample to the appropriate laboratory as identified on the 

sample form; otherwise, it will be discarded. The lab analyzes the samples and 

the Office of Planning, Analysis and Risk Management (OPARM) tracks the data 

and results. IPP receive laboratory-testing results when they are posted in LIMSDirect and in the establishment’s home page in PHIS for both pathogens. IPP 

receive an alert on the PHIS Inspector home page when an FSIS sample result is 

positive. 

14 
 

 

Pathogen Reduction – Salmonella and Campylobacter 

01-18-2022 

Workshop 1: Salmonella and Campylobacter Performance 

Standards 

1. Select from the list below the species and types of product eligible for testing 

under the Campylobacter performance standards. 

____ Beef carcasses ____ Ground chicken 

____ Chicken carcasses ____ Ground pork 

____ Duck carcasses ____ Ground turkey 

____ Equine carcasses ____ Sheep carcasses 

____ Geese carcasses ____ Swine carcasses 

____ Goat carcasses ____ Turkey carcasses 

____ Ground beef ____ Chicken parts 

2. True or False: 

_____ Each sample collected in a young chicken or turkey slaughter 

establishment under the moving window approach will be analyzed for 

both Salmonella and Campylobacter. 

_____ When an establishment processes all of its raw product into RTE 

products, FSIS will collect samples from the raw product that the 

establishment produces to be analyzed for the Salmonella. 

_____ FSIS uses a moving window to assess process control or to assess 

whether the establishment is meeting the Salmonella and/or 

Campylobacter performance standards. 

_____ An establishment that produces young chicken carcasses can have no 

more than 5 positive results for Salmonella in a 51 sample-moving window 

to meet the performance standard. 

Defining Categories 

If the sample under the routine Salmonella verification sampling meets the 

Salmonella and Campylobacter performance standards (i.e., the maximum 

acceptable percent positive allowed under the moving window approach), it 

passes. If the sample results in the moving window exceed the maximum percent 

positive allowed, the establishment has not met the performance standard. 

FSIS uses categories in evaluating an establishment’s level of process control 

and for scheduling Salmonella and Campylobacter performance standard 

15 
 

 

Pathogen Reduction – Salmonella and Campylobacter 

01-18-2022 

verification testing. For all products sampled under routine Salmonella 

verification sampling, FSIS has recently modified its process control category 

classification system as follows: 

Category 1 – Consistent Process Control: Establishments that have 

achieved 50 percent or less of the maximum allowable percent positive during 

the most recent completed 52-week moving window. 

Category 2 – Variable Process Control: Establishments that meet the 

maximum allowable percent positive but have results greater than 50 percent 

of the maximum allowable percent positive during the most recent completed 

52-week moving window. 

Category 3 – Highly Variable Process Control: Establishments that have 

exceeded the maximum allowable percent positive during the most recent 

completed 52-week moving window. 

Note: FSIS is not currently assessing the Campylobacter performance 

standards because is in the process of revising the performance standards in 

raw poultry products. The agency will not be taking any further action 

concerning to the sampling results until the new Campylobacter performance 

standards are in place. 

Note: OPARM handles the data analysis and reporting; it also determines the 

official establishment category. 

FSIS will be posting and updating category status on the FSIS website using the 

revised categorization procedures on a monthly basis. 

https://www.fsis.usda.gov/science-data/data-setsvisualizations/microbiology/microbiological-testing-program-rte-meat-and-0. 

The Agency also post aggregate reports showing the categories 1/2/3 distribution 

for each relevant product class subject to FSIS Salmonella testing, as applicable. 

FSIS has temporarily discontinue posting Campylobacter aggregate category 

results on the FSIS website until further notice. 

– FSIS continue to post individual establishment reports for chicken and 

turkey slaughter establishments showing category distribution for current 

performance standards for poultry products produced. 

– FSIS will also continue providing aggregate sampling results (not 

individual establishments) relative to process control for establishments 

producing young chicken or turkey carcasses, raw chicken parts, or 

NRTE comminuted chicken and turkey products. 

16 
 Pathogen Reduction – Salmonella and Campylobacter 

01-18-2022 

Agency’s Actions 

As per recently published instructions (FSIS Notices 18-18 and 32-18), when an 

establishment is assigned to Category 2 or 3, IPP are to do the following: 

 For Category 2 – IPP and supervisors will receive an alert entitled, 

“Warning: Product Exceed One Half of Performance Standard”, through 

the PHIS dashboard. During the next weekly meeting, IPP will discuss 

with plant management that the results indicate variable control of 

Salmonella, as well as advise the establishment to make changes to avoid 

failing the performance standard; document the discussion in an MOI 

following instructions, as per published policy (Notice 18-18). 

 For Category 3 – IPP and supervisors will receive an alert entitled, “Failure 

to Meet a Salmonella Performance Standard”, through the PHIS 

dashboard. During the next weekly meeting, IPP will discuss with plant 

management the failure to meet the Salmonella performance standard 

and that FSIS will be collecting follow-up samples; document in an MOI 

(Notice 32-18). In addition, IPP are to determine if: 

— corrective actions have been identified and implemented as written, 

as per 9 CFR 417.3 

— establishment has reassessed its HACCP system and modified its 

HACCP plan, including supporting documentation (417.3(b) and 

381.65(g)) 

FSIS will conduct follow-up samples and will only be scheduled for those raw 

poultry products subject to Salmonella performance standards (i.e., the number 

of positive samples within a specified timeframe exceeds the maximum 

acceptable for that product class); these aforementioned samples will be 

analyzed for both Salmonella and Campylobacter, where applicable (Notice 11-

18). 

IPP will receive a “New Follow-up Sampling Task” alert through the PHIS 

dashboard approximately 30 days after the Category 3 alert. 

The follow-up samples will be assigned for raw poultry carcasses, chicken parts, 

and NRTE comminuted poultry products under the project codes below. 

F_CH_CARC01 (for young chicken carcasses) 

F_TU_CARC01 (for young turkey carcasses) 

F_CPT_LBW01 (for raw chicken parts) 

F_CH_COM01 (for NRTE comminuted chicken product) 

F_TU_COM01 (for NRTE comminuted turkey product) 

17 
 

 

Pathogen Reduction – Salmonella and Campylobacter 

01-18-2022 

Note: At this time, FSIS will not implement follow-up sampling in establishments 

that do not meet the Campylobacter performance standard in raw chicken parts 

or NRTE comminuted poultry products. 

Specifically, either 16 or eight follow-up samples will be collected depending on 

the size and production volume of the establishment. IPP are to collect one 

follow-up sample per shift (when possible) as instructed in Notice 11-18. The 

Agency will analyze the follow-up sampling; FSIS will no longer include follow-up 

sampling results as part of the moving window when determining establishment 

category status. 

IPP are to consider whether the overall pattern of inspection findings indicate a 

systemic problem with the establishment’s HACCP system, or whether the 

establishment is slaughtering and/or processing poultry under insanitary 

conditions. IPP are to bring such concerns to their FLS to evaluate the need to 

take further enforcement action. 

18 
 

 

Pathogen Reduction – Salmonella and Campylobacter 

01-18-2022 

Workshop 2: Salmonella and Campylobacter Performance 

Standards 

1. How do IPP document the Salmonella and Campylobacter performance 

standard verification-sampling task? 

2. Match the correct Category with its description. 

a. Category 1 

b. Category 2 

c. Category 3 

_____ have exceeded the maximum allowable percent positive during the most 

recent completed 52-week moving window 

_____ have achieved 50 percent or less of the maximum allowable percent 

positive during recent completed 52-week moving window 

_____ meets the maximum allowable percent positive but have results greater 

than 50 percent of the maximum allowable percent positive during the 

most recent completed 52-week moving window 

19 
 

 

Pathogen Reduction – Salmonella and Campylobacter 

01-18-2022 

Hands-on Exercise: PHIS Instructions 

Working independently, log into PHIS. You will: 

 Add the (HC_CH_CARC01) - HACCP Verification for Young Chicken 

Carcasses sampling verification task to the calendar, and 

 Complete the task. 

Use the following instructions as needed. If you need further instructions, consult 

the PHIS Quick Reference Guide. 

Logging in to PHIS 

• When PHIS comes up, log In as: 

 User name: Cindy Soundly 

Add the Sampling (HC_CH_CARC01) - HACCP Verification for Young 

Chicken Carcasses Sampling Verification Task to the Task Calendar 

1. Left click on “Task Calendar” from the Navigation menu on the Home page, 

then left click the “down arrow” in the box next to “Select Establishment” and 

select “Novosibar”; in the box next to “Filter Task by” select “Lab 

Sampling” 

2. In the “Task Name” column, scroll through the list until you find a directed 

(HC_CH_CARC01) - HACCP Verification for Young Chicken Carcasses 

sampling task with the appropriate start and end dates 

3. Find the “Assign” column for the task, and then left click on the “Add” link 

for the (HC_CH_CARC01) - HACCP Verification for Young Chicken 

Carcasses sampling task 

4. In the Lab capacity pop-up window use the calendar icon to select today’s 

date in the Collection Date and Parcel Pickup Date boxes and left click on the 

“Save” button. 

5. After scheduling the sample, collect the sample. 

Documenting the (HC_CH_CAR01) Task Results 

1. Scroll down to the “Task Calendar” panel, left click the “down arrow” in the 

box next to “Establishment” that has the word “all” and select “Novosibar” 

20 
 Pathogen Reduction – Salmonella and Campylobacter 

01-18-2022 

2. Right click on the “(HC_CH_CAR01) task” you added to your task calendar 

3. Highlight and left click “Document” 

4. After the Sample Management-Sample Collection page opens 

 Enter all the appropriate information in each tab 

 In the Sample Collection Data Tab: 

o Select the “Passed and Shipped (by establishment)” in the Animal 

Status entry field 

o Type “Farmer A” and “100 Main Street, Des Moines, IA, 50310” in the 

Herd/Flock Owner and Address entry fields 

 Verify that the pertinent information is accurate, click Submit to Lab 

button to transmit the information 

 Click Print Form at the top right of the page. Affix the sample ID seal in 

the designated space at the top center of the form and follow the steps to 

ship the sample to the appropriate lab. 

21 
 Pathogen Reduction – Salmonella and Campylobacter 

01-18-2022 

Attachment 1 

FSIS Directive 10,250.1 describes the sampling steps appropriate to the product 

class sampled. For NRTE comminuted poultry products and raw chicken parts, IPP 

are to follow instructions as stated in the “IPP Help” menu under FSIS Applications. 

Following is a brief narrative for the procedures described in Directive 10, 250.1 that 

the IPP will be carrying out when collecting the samples. 

General Sampling Procedures 

It is important to use good aseptic sampling techniques and follow the step-bystep procedure when sampling. Information regarding the sampling procedure 

IPP use to collect samples for Salmonella testing is available in FSIS Directive 

10,250.1, Chapter II, Section III. 

If an establishment has an antimicrobial spray as a CCP in their HACCP plan, 

carcass samples are taken after the spray and prior to packaging or cut-up. If 

poultry carcasses are cut into major portions (e.g., front and rear halves) prior to 

entering the chill tank, equivalent pieces that make a whole bird can be selected 

and sampled for Salmonella testing. Ground product samples are collected after 

grinding and before final packaging. When possible, samples should be 

collected before spices or seasonings are added. 

The sample location and time for the product identified for sampling (beef, 

chicken, or turkey) are randomly selected. The sampling area is sanitized. The 

FSIS sampler must wash and sanitize hands and arms to the mid-forearm, and 

then dry them. 

Procedure for Collecting Young Chicken Rinsate 

IPP are to take all necessary precautions not to contaminate any of the sampling 

supplies and are to discontinue the sampling procedure if a contamination event 

occurs that would compromise the integrity of the submitted sample. IPP are to 

review and follow the instructions in FSIS Directive 10,250.1, Attachment 1, How 

to Put 0n Sterile Gloves; and Attachment 4, How to Rinse a Young Chicken 

Carcass, for placing the chicken carcass in the large sterile plastic sample bag, 

adding pre-chilled Buffered Peptone Water (BPW), and thoroughly rinsing the 

bird. 

IPP are to remove the chicken aseptically from the sample bag before collecting 

the 100 ml rinsate. To do this, carefully open the bag containing the bird. Work 

the plastic bag down around the carcass and firmly grip one leg, without touching 

the inside of the plastic bag while holding the bag with the one hand, carefully 

remove the bird from the bag with the other hand; and place the bird back on the 

conveyor or table. 

22 
 Pathogen Reduction – Salmonella and Campylobacter 

01-18-2022 

IPP are to collect the 100 ml rinsate sample from the sample bag immediately. 

Remove the lid from the empty 120 ml sterile specimen jar container. Be careful 

not to contaminate the inside of the specimen jar or the lid, and do not allow the 

bag to contact the interior surfaces of the jar. Using the “V” formed by the bag at 

the lower corner as a pouring spout, carefully pour the rinsate into the open jar. 

Collect as much of the BPW rinsate as possible, but at least 100 ml. Place the 

cap back on the jar and check to be sure that the lid is securely in place. Place 

the collected and labeled sample container in a Ziploc-type bag. Hold the sample 

under refrigeration and FSIS control until shipment to the laboratory. 

Sampling Procedures for Turkeys 

The following sampling procedure instructions are for young turkey slaughter 

establishments only. IPP that are assigned to such establishments are to use the 

sample collection methods described in FSIS Directive 10,250.1. IPP are to take 

all necessary precautions not to contaminate any of the sampling supplies and 

are to discontinue the sampling procedure if a contamination event occurs which 

would compromise the integrity of the submitted samples. 

IPP are to review and follow the instructions in FSIS Directive 10,250.1; including 

Attachment 1: How to Put 0n Sterile Gloves, Attachment 2: How to Prepare the 

Sponge and Template for Sample Collection, Attachment 3: How to Sponge a 

Carcass (General), and Attachment 5: How to Sponge a Young Turkey Carcass 

for general turkey sponging technique, but with the following additional 

instructions. Note that the turkey sample kit will contain two tubes of Buffered 

Peptone Water (BPW): one 10-ml tube marked “S” designated for Salmonella 

sampling and another 25-ml tube marked “C” designated for Campylobacter 

sampling. 

While wearing the first pair of sterile gloves, remove the turkey in a safe manner. 

Holding the turkey by the legs and avoiding contact with the back or thigh areas, 

place the turkey breast down on a sanitized work surface covered with clean 

paper towels or absorbent pads to prevent the carcass from slipping during 

sponge sampling. Remove and discard the gloves. If heavy birds, require 

assistance for lifting, have helpers wear sterile gloves and ensure that they do 

not touch the sampling areas. Open the sponge bag by tearing off the top 

perforated strip. Do not remove the wire closures from the bag. Pull apart the two 

small white tabs on either side to open the mouth of the bag. 

Remove the cap from the smaller, 10-ml pre-chilled sterile BPW container 

marked “S”, being careful not to touch the container opening. Carefully pour the 

entire contents of the BPW container into the sponge bag marked “S”. Do not 

contaminate the top inside of the Whirl-Pak® bag. Set the empty BPW container 

aside. Press the wire closures back together to close the top of the sponge bag. 

Use hand pressure on the outside of the bag to massage the sponge until it is 

fully moistened. With the bag still closed, push the moistened sponge to the top 

23 
 Pathogen Reduction – Salmonella and Campylobacter 

01-18-2022 

of the bag. Open the sponge sample bag, being careful not to touch its inner 

surface. The wire closure should keep the bag open. Set the bag aside. 

Open the sterile template bag by tearing off the top perforated strip. Set the 

template bag aside, being careful not to contaminate the template. 

Put on the second pair of sterile gloves. Carefully remove the moistened sponge 

from the bag by grasping the end of the sampling sponge with your gloved 

sampling hand. Do not touch the outside of the Whirl-Pak® bag. With your other 

gloved hand, retrieve the template by its outer edge, taking care not to 

contaminate the inner edges that define the template’s sampling area. Place the 

template over the back sampling area and hold it in place to the left of the 

vertebral column. Using your sampling hand, wipe the sponge over the entire 

enclosed area approximately 10 times vertically and 10 times horizontally. Use 

only one side of the sponge. You may need to “roll” the template from side to 

side, as you sponge since the carcass surface is not flat. 

Repeat the sponging procedure using the same sponge but with the template 

placed over the left thigh sampling area. Turn the sponge over so that the 

unused side of the sponge contacts the thigh surface, wiping the entire area 

enclosed by the template with approximately 10 vertical and 10 horizontal passes 

of the sponge. Discard the template. 

Carefully replace the sponge into the Whirl-Pak® sample bag with any remaining 

portion of BPW without touching the outside of the bag with the sponge. Expel 

any excess air from the sample bag and fold over the top edge of the bag 3 or 4 

times to close the top. Secure the top by folding the wire attachments back 

against the bag. 

Repeat the above steps using the other, larger, 25-ml pre-chilled sterile BPW 

container marked “C” and the Whirl-Pak® sponge bag marked “C”. Swab the 

right side of the same turkey carcass using a new pair of gloves and a new 

template. Upon completion of the second swabbing, and securing the swab in its 

marked sample bag, return the turkey carcass to the point where you collected 

the bird. 

Each sponge should be carefully secured in its own separate Whirl-Pak® sample 

bag (previously marked appropriately with either an “S” or a “C”). 

Place bagged carcass sponges under refrigeration within five (5) minutes of 

collection. Place the collected and labeled sample bags in their own separate ziplock type bag, which is provided, and hold under refrigeration and FSIS control 

until shipped. 

24 
 

U.S. DEPARTMENT OF AGRICULTURE 

FOOD SAFETY AND INSPECTION SERVICE 

SAMPLE ANALYSIS RECUEST FORM 

r·•••••••••••••••••••••••• 

' - For Lab Use Only- ' ~ ........................ , 

COLLECTION INFORMATION 

1. SAMPLE FORM ID: 

2. PROJECT CODE: 

3. SAMPLE SOURCE: 

4. ANALYSIS: 

5. ASSIGNED LAB: 

6. SAMPLE SEAL LABEL#: 

ANIMAL INFORMATION 

13. SLAUGHTER DATE: 

14. TAG NO: 

15. ANIMAL STATUS: 

16. RVIS CASE NO: 

17. TISSUE: 

100028969 

Animal-Chicken-8roller / Young 

Chicken carcass Rinse 

Salmonella & Campylobacter 

Eastern Leboratory 

10/31/2011 

Passed and Shipped (by 

establishment) 

18. IN-PLANTTEST: N/A 

19. IN-PLANT TEST#: NIA 

20. IN-PLANT TEST RESULT: NIA 

26. COLLECTION REMARKS: 

27. QUESTIONNAIRE (If Appl/eable} 

Place 

Sample Seal 

Labe/H819 

7. ESTABLISHMENT ID: 

8. ESTABLISHMENT NAME: 

9. COLLECTION DATE: 

10. SHIPMENT DATE: 

11. COLLECTOR NAME: 

12. COLLECTOR PHONE: 

(Alhens,GA) 

21. HERD/FLOCK OWNER: 

22A. ADDRESS LINE 1: 

22B. ADDRESS LINE 2: 

23. CITY: 

24. STATE: 

25. ZJP CODE: 

10/31/2011 

10/31/2011 

TX 

SIGNATURE: _____________ _ TITLE: _____ _ DATE: ___ _ 

FOR LABORATORY USE ONLY 

Date- Analyst Code NOI-AnalyZed Code 

PAGE 1 OF 1 

FSIS FORM 8000 • 19 (07/24/11) 

Fonn ID:100028969 

IIIIIIIHIIII~ 

100028969 

TIME: ___ _ 

Pathogen Reduction – Salmonella and Campylobacter 

01-18-2022 

Attachment 2 

FSIS Form 8000-19: Sample Analysis Request Form 

P42 

HC_CH_CARC01 Safest and Best Poultry 

Jane Doe 

John Doe 

Anywhere 

00000 

25