outbreaks
Campylobacter Prevention Guide for Louisville Food Service
Campylobacter is one of the leading bacterial causes of foodborne illness in the United States, commonly found in raw poultry and contaminated water sources. Louisville food service establishments must implement rigorous prevention protocols to protect customers and comply with Louisville Metro Department of Public Health & Wellness (LMPHW) regulations. This guide outlines evidence-based prevention strategies specific to Campylobacter control in your operation.
Cross-Contamination Prevention & Sanitation Protocols
Campylobacter survives on surfaces and equipment, requiring dedicated sanitation measures beyond standard cleaning. Establish separate cutting boards, utensils, and prep areas for raw poultry—never allow these items to contact ready-to-eat foods. The Louisville Metro Department of Public Health & Wellness requires documented sanitation schedules using EPA-approved sanitizers effective against Campylobacter species (such as quaternary ammonium or bleach solutions at FDA-recommended concentrations). Pay special attention to sinks, faucet handles, and storage shelves where raw poultry is kept, as Campylobacter can survive in residual moisture for extended periods.
Temperature Control & Cooking Standards
Campylobacter is thermophobic and dies rapidly at proper cooking temperatures. The FDA Food Code, adopted by Louisville health authorities, mandates poultry reach an internal temperature of 165°F (74°C) as measured by a calibrated thermometer at the thickest part. Use time-temperature recording devices for high-volume operations to document compliance and prevent undercooking. Cold storage for raw poultry must maintain 41°F (5°C) or below, and LMPHW inspections verify refrigeration logs monthly. Never thaw poultry at room temperature; use refrigeration, cold water, or cooking methods instead.
Employee Health Screening & Hygiene Training
Kentucky's infectious disease reporting requirements mandate that employees symptomatic of gastroenteritis—including diarrhea, fever, or abdominal pain—report to management immediately and may be restricted from food handling duties. The Louisville Metro Health Department requires annual food safety certification (ServSafe or equivalent) with specific modules covering Campylobacter transmission from poultry. Establish a policy requiring hand-washing after handling raw poultry, before touching other foods, and after any personal hygiene activities. Document all health screening interviews and training completion dates to demonstrate due diligence during regulatory inspections.
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