Notice to Industry – New requirements to reduce Salmonella to below detectable amounts in frozen raw breaded chicken products
Update: As of April 2019, industry must implement the new control measures.
July 12, 2018: The Canadian Food Inspection Agency (CFIA) is 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.
Frozen raw breaded chicken products include chicken meat products (excludes quail, duck, and turkey) that are manufactured and are:
- appear "ready to eat" and
- packaged for retail sale
Frozen raw breaded "stuffed" chicken products are not affected at this time.
These new measures were prompted by the continued link between frozen raw breaded chicken products and outbreaks of food-borne illness. Facilities that manufacture these products must review their processes and implement control measures by April 1, 2019.
We will continue to work with industry to further improve voluntary labelling and encourage other means of increasing awareness of the raw nature of products.
We will also continue to work with our federal food safety partners, Health Canada and the Public Health Agency of Canada, and industry, to remind Canadians about the importance of always fully cooking frozen raw breaded poultry products prior to consumption, as well as using proper food handling techniques and following cooking instructions to limit the risk of foodborne illnesses.
For more information, please contact us.
- Questions and answers on the new measures
- Background information on reducing the risk of illness associated with frozen raw breaded chicken products
- List of recalls linked to frozen raw breaded chicken products (July 2017 to present)
- Public Health Notice - Outbreaks of Salmonella infections linked to raw chicken, including frozen raw breaded chicken products (2018-09-13)
- Frozen raw breaded chicken fact sheet
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