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Campylobacter in Poultry – Risk Management Strategy 2007 - 2010
Prelims
Amendment 0
September 2007
Table of Contents
2 Objectives of the Campylobacter Risk Management Strategy 5
3.2 Human Campylobacteriosis 6
3.4 Ongoing Comprehensive Research 7
3.5 Risk Management Framework 7
3.6 Campylobacter Risk Management Strategy Working Group 8
4.1 Development and Implementation of Surveillance Activities 10
4.2 Development and Implementation of Good Operating Practice (GOP) and Hazard-based Controls 11
4.3 Development and Implementation of Risk-based Controls 14
4.4 Development and Implementation of Monitoring Activities 15
4.7 International Collaboration 17
4.8 Involvement of External Stakeholders 19
1 Introduction
Amendment 0
September 2007
The New Zealand Food Safety Authority’s mission is to protect consumers and enhance New Zealand’s position as a trusted supplier of food. NZFSA recognises the high rates of human campylobacteriosis in New Zealand and the contribution that food, and poultry especially, make to this unacceptable health burden.
It has now been scientifically established that poultry meat is a primary exposure pathway in New Zealand. NZFSA has developed a comprehensive risk management strategy aimed at achieving sustainable reduction in Campylobacter levels in chicken meat through scientifically robust interventions at appropriate points in the food chain, and adopting a multi-pronged approach to Campylobacter risk reduction.
The Campylobacter risk management strategy includes:
• developing targeted controls throughout the food chain
• focusing on hazard -based controls in the medium term
• focusing on risk-based controls in the longer term
• determining the proportionality of poultry compared with other transmission pathways
• intensifying monitoring programmes to establish current baselines and show changes over time
• promoting good hygienic practice (GHP) by consumers
• collaborating with the international science community on all aspects of risk assessment and risk management
While the ideal is for risk-based controls, given the scale of the public health problem, overseas experience, and the evolving science, hazard-based interventions will be required as an urgent response to reduce the public's exposure to Campylobacter.
This document describes the NZFSA Campylobacter in NZ poultry risk management strategy for the next three years and, specifically, spells out the work programme that will be achieved n the next twelve months. We will regularly report on progress on the NZFSA website.
New Zealand Food Safety Authority
68-86 Jervois Quay
PO Box 2835
Wellington
NEW ZEALAND
Phone: +64 4 894 2500
Fax: +64 4 894 2501
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