Campylobacter Prevention Guide for Indianapolis Food Service

Temperature Control & Cross-Contamination Prevention

Campylobacter is thermophilic and thrives in raw poultry; proper cooking eliminates the pathogen. The FDA Food Code requires poultry reach an internal temperature of 165°F (74°C) for 15 seconds using a calibrated thermometer. Raw poultry must be stored separately from ready-to-eat foods on lower shelves to prevent drip contamination onto fresh produce and prepared items. All cutting boards, utensils, and surfaces contacting raw poultry require immediate sanitization with approved chemical sanitizers or hot water above 180°F. Indianapolis establishments should implement a documented temperature-monitoring system with daily logs reviewed by shift supervisors to ensure compliance.

Employee Health Screening & Hygiene Protocols

The Marion County Health Department requires food handlers with symptoms of diarrhea, vomiting, jaundice, or sore throat to be restricted from food-contact duties pending medical evaluation. Campylobacter infections cause prolonged diarrhea (averaging 2–3 weeks) and can spread through poor handwashing. Implement mandatory hand hygiene stations with soap, hot water, and single-use towels near food prep areas, bathrooms, and break rooms. Food handlers must wash hands after using restrooms, handling raw poultry, touching hair or face, and before starting work. Establish a health policy requiring employees to report symptoms immediately and providing paid sick leave to reduce pressure to work while ill—a critical factor in preventing transmission.

Sanitation Standards & Health Department Compliance

The Marion County Health Department conducts inspections using FDA and HACCP (Hazard Analysis Critical Control Points) standards. Establish a daily cleaning schedule for all food contact surfaces, using EPA-approved sanitizers with documented contact times and concentrations. Poultry preparation areas must be cleaned and sanitized between each use; low-risk items (vegetables, dry goods) should be prepped first. Maintain records of cleaning procedures, temperature logs, employee health attestations, and supplier verification documents for a minimum of 12 months. Regular staff training on Campylobacter transmission routes—particularly through undercooked poultry and cross-contamination—ensures consistent execution of protocols. Subscribe to real-time alerts from health department sources to stay informed of any local outbreak investigations affecting supply chains.

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