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Photo source: FSIS

Poultry companies will have to jump through more hoops under a plan that the Agriculture Department's (USDA) Food Safety and Inspection Service (FSIS) is proposing.

The proposal, designed to make chicken and turkey products safer to eat, will require producers to meet new requirements to control Salmonella and Campylobacter.

The New Poultry Inspection System (NPIS), according to FSIS, is an “updated science-based inspection system that positions food safety inspectors throughout poultry facilities in a smarter way.”

"The United States has been relying on a poultry inspection model that dates back to 1957, while rates of foodborne illness due to Salmonella and Campylobacter remain stubbornly high,” said Agriculture Secretary Tom Vilsack. The system, he said, “imposes stricter requirements on the poultry industry and places our trained inspectors where they can better ensure food is being processed safely. These improvements make use of sound science to modernize food safety procedures and prevent thousands of illnesses each year."

New requirements

FSIS will now require that all poultry companies take measures to prevent Salmonella and Campylobacter contamination, rather than addressing contamination after it occurs. Also for the first time ever, all poultry facilities will be required to perform their own microbiological testing at two points in their production process to show that they are controlling Salmonella and Campylobacter. These requirements are in addition to FSIS' own testing, which the agency will continue to perform.

FSIS is also introducing the optional NPIS, in which poultry companies must sort their own product for quality defects before presenting it to FSIS inspectors. This system allows for FSIS inspectors to focus less on routine quality assurance tasks that have little relationship to preventing pathogens like Salmonella and instead focus more on strategies that are proven to strengthen food safety.

More inspectors will now be available to more frequently remove birds from the evisceration line for close food safety examinations, take samples for testing, check plant sanitation, verify compliance with food safety plans, observe live birds for signs of disease or mistreatment, and ensuring plants are meeting all applicable regulations.

FSIS estimates that the NPIS will prevent nearly 5,000 Salmonella and Campylobacter foodborne illnesses each year.  


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