Campylobacter Prevention for Atlanta Food Service Operators

Temperature Control & Cooking Standards

The Georgia Department of Public Health requires poultry and poultry-containing dishes reach an internal temperature of 165°F (73.9°C) to eliminate Campylobacter. Use calibrated meat thermometers and verify temperature at the thickest point, away from bone. Atlanta food service facilities must document time and temperature logs during inspections by the Atlanta-Fulton County Health Department. Refrigeration units must maintain temperatures below 41°F (5°C) to slow bacterial growth, with separate storage for raw poultry to prevent cross-contamination. Cold holding equipment should be monitored with daily temperature checks.

Cross-Contamination Prevention & Sanitation Protocols

Designate separate cutting boards, utensils, and prep surfaces for raw poultry to prevent Campylobacter transfer to ready-to-eat foods. Use color-coded cutting boards (red for raw poultry) as recommended by Georgia health standards. Wash hands with hot soapy water for at least 20 seconds after handling raw poultry, and sanitize all food contact surfaces with an EPA-approved sanitizer (200 ppm chlorine solution or equivalent). The Atlanta-Fulton County Health Department inspects sanitation logs quarterly; maintain documentation of cleaning times, sanitizer concentrations, and staff initials. Clean and sanitize hand-washing stations every 4 hours during service.

Employee Health Screening & Training Requirements

Georgia food safety regulations require employees with symptoms of foodborne illness (diarrhea, vomiting, jaundice) to report immediately and be excluded from food handling. Conduct mandatory food safety training covering Campylobacter sources (primarily poultry) and symptoms of infection. Atlanta-Fulton County Health Department requires certified food protection managers on-site during all service hours; managers should possess current ServSafe or equivalent certification. Implement daily health check-ins before shifts, documenting any illness reports. Train staff on the specific risks of Campylobacter in poultry and the importance of not tasting food directly from preparation areas.

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