Codex guidelines for the control of Campylobacter and Salmonella in Chicken Meat
The 34th Session of the Codex Alimentarius Commission adopted the Guidelines for the Campylobacter and Salmonella in Chicken Meat (CAC/GL 78-2011).
This provides guidance on Good Hygienic Practices and hazard- based control measures as well as approaches for risk-based control of these two pathogens on chicken meat. Some tools and information to assist with the implementation of these guidelines are provided below.
Web-based decision support tool - Available in December 2011