Two new food safety resources from the National Chicken Council (NCC) highlight the broiler industry’s commitment to food safety from farm to fork.
An interactive Food Safety Infographic that serves as a visual guide to the industry’s continuously improving safety measures that help keep chicken safe to consume throughout the supply chain.
In addition, NCC also released a Food Safety Process Video that brings the infographic to life and provides a bird’s-eye view of the entire process.
“NCC’s new FAQs and visual resources bring those steps to life, while outlining the progress the industry has made in food safety,” the organization announced.
Commitment to Improving Food Safety
Salmonella control in poultry is under intense scrutiny right now. In August 2022, the U.S. Department of Agriculture’s (USDA) Food Safety and Inspection Service (FSIS) classified Salmonella as an adulterant in certain types of breaded and stuffed raw chicken products. This was followed by the unveiling of a proposed framework to improve Salmonella control in poultry products in October 2022.
Over 90% of the broiler industry currently meets or exceeds USDA performance standards for Salmonella when it comes whole broiler carcasses or chicken parts, according to the NCC press release.
“We are committed to drive these numbers down even further,” Ashley Peterson, Ph.D., NCC senior vice president of scientific and regulatory affairs, said in a statement. “The industry will remain dedicated to investing significant resources – at the hatchery, feed mill, farm and plant – to build on our success and further enhance the safety profile of chicken products.”
Other NCC resources for the poultry industry include a broiler sustainability report that recognizes the industry’s collective progress in environmental, broiler welfare and social impact goals, as well as opportunities for future growth.