Requirements for reducing salmonella in frozen breaded chicken products
As of April 1, 2019, the Canadian Food Inspection Agency (CFIA) is now requiring industry to implement measures at the manufacturing/processing level to reduce Salmonella to below detectable amounts in frozen raw breaded chicken products that are packaged for retail sale.
Although these new measures are now in place, the CFIA is encouraging consumers to understand that the best way to prevent illnesses is to store, prepare and cook all breaded poultry products properly. This includes following package directions, preventing cross contamination and cooking chicken properly to kill bacteria like Salmonella.
The Government of Canada said in a statement that it will continue to work with industry to improve labelling and encourage other means of increasing public awareness of food safety practices.
- Salmonella control options in frozen raw breaded chicken products
- Notice to industry on new requirements
- Questions and answers on the new measures
- Background information on reducing the risk of illness associated with frozen raw breaded chicken products
Photo by FotoosVanRobin from Netherlands – Crispy Chicken Strips, CC BY-SA 2.0, https://commons.wikimedia.org/w/index.php?curid=11571643