AUCKLAND, New Zealand — New guidelines for poultry processors have been developed by the New Zealand Food Safety Authority (NZFSA) and the New Zealand Poultry Industry Association to reduce food poisoning cases associated with Campylobacter, according to Radio New Zealand.
The country has the highest rate of Campylobacter in the world. The new code of practice will be implemented on March 1.
Australian Food News further reports the Poultry Processing Code of Practice includes improvements for control of Campylobacter identified by the NZFSA's Campylobacter Strategy Working Group and expected standards for Good Manufacturing Practice and procedures to promote compliance with legal requirements set under the Animal Products Act of 1999.
The new code of practice will apply to all poultry processors, with a goal to halve the number of cases of Campylobacter in the next five years, the NZFSA reported. Sharon Waggener, senior program manager of production, says the guidelines are far clearer than the existing ones and allow for suspension or even closure penalties if a processor fails to comply.
Read the full MeatPoultry.com story here.
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