| Hazard: | Biological -- Proteobacteria -- Campylobacter jejuni
|
| Source: | Contamination from feathers, skin and gastrointestinal tract
|
| Justification: | See entry for Chicken (raw).
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| Control Measure: | Good Operating (hygienic) Practice. Cook thoroughly. A separate cutting board for raw meats is recommended. Careful cleaning of all cutting boards, countertops and utensils after preparing raw poultry meat. Avoid cross contamination of cooked or ready-to-eat food with raw meat.
|
| Reference: | Refer to chicken (raw)
|
| Last Updated: | 1/10/2008
|
