Campylobacter Prevention Guide for Jacksonville Food Service

Critical Temperature Control & Cooking Standards

Campylobacter is destroyed at internal temperatures of 165°F (73.9°C) for poultry products, as mandated by the FDA Food Code and enforced by the Jacksonville Department of Health. All staff must use calibrated meat thermometers to verify internal temperatures—insertion points should be the thickest part of the meat, away from bone. Maintain separate thermometers for raw and cooked products to prevent cross-contamination. Cold storage for raw poultry must remain at 41°F (5°C) or below; implement daily temperature logs and HACCP monitoring to document compliance. Thawing must occur in refrigeration (not on countertops), with a maximum thaw time of 24 hours for small quantities.

Cross-Contamination Prevention & Sanitation Protocols

Campylobacter spreads readily through contact with contaminated surfaces, utensils, and raw poultry juices. Implement color-coded cutting boards—designate separate boards exclusively for raw poultry, and never use these boards for ready-to-eat foods. All surfaces, cutting boards, and utensils that contact raw poultry must be sanitized with a commercial sanitizer (200 ppm chlorine or equivalent) immediately after use. Hand hygiene is critical: require staff to wash hands with soap and hot water for 20 seconds after handling raw poultry, before eating, and after restroom use. Train employees on the proper sequence for cleaning: remove food debris, wash with hot soapy water, rinse, sanitize, and air-dry. Dishwashing machines must reach 171°F (77°C) or operate with approved chemical sanitizers.

Employee Health Screening & Jacksonville Health Department Compliance

Florida Department of Health and the Jacksonville-Duval Health Department require food handlers to report gastrointestinal symptoms—diarrhea, nausea, and abdominal cramps—which are hallmark signs of Campylobacter infection. Implement a mandatory health screening policy requiring employees to notify management immediately if they develop these symptoms; affected staff should be excluded from food handling for at least 24 hours after symptoms resolve. All food handlers in Jacksonville must obtain a valid food service license and complete approved food safety training, including pathogen-specific instruction on Campylobacter. Document all health incidents and corrective actions. Consider enrolling in Panko Alerts to receive real-time notifications of Campylobacter outbreaks in Florida and track regulatory updates from the Jacksonville health department, enabling rapid response to emerging risks in your area.

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