Campylobacter Prevention Guide for Miami Food Service

Sanitation & Cross-Contamination Control

Campylobacter primarily spreads through raw poultry and cross-contact with ready-to-eat foods. Miami-Dade County Health Department requires separate cutting boards, utensils, and preparation surfaces for raw poultry; never use the same equipment for raw meat and vegetables without proper sanitization between uses. Implement a color-coded cutting board system (red for raw meat, green for produce) and enforce handwashing with hot water and soap for at least 20 seconds after handling raw poultry. All food contact surfaces must be cleaned and sanitized with approved sanitizers (bleach solution, quaternary ammonia, or iodine-based) at concentrations specified on the product label, typically every 4 hours during service.

Temperature Control & Storage Protocols

Campylobacter is destroyed at internal temperatures of 165°F (74°C) for poultry, per FDA Food Code guidelines adopted by Miami-Dade County. Use calibrated meat thermometers to verify doneness at the thickest part of the meat, away from bone. Store raw poultry on the lowest shelf of refrigerators at 41°F (5°C) or below, separate from ready-to-eat foods to prevent dripping and cross-contamination. Hot-holding equipment must maintain poultry at 135°F (57°C) or above; use temperature monitoring logs daily. Never thaw poultry at room temperature—thaw only in the refrigerator, under running cold water, or during the cooking process.

Employee Health Screening & Miami-Dade Requirements

Miami-Dade County Health Department mandates health screening for all food handlers, including symptom reporting for diarrhea, vomiting, and abdominal pain—common signs of Campylobacter infection in staff members who may have ingested contaminated food. Implement a clear policy requiring employees to report illness before their shift and restrict ill workers from food preparation, especially if handling poultry. All food handlers in Miami must obtain Food Service Worker Cards, which include training on preventing pathogenic contamination. Conduct periodic refresher training focused on Campylobacter risks in poultry handling, and keep records of health incidents and corrective actions on file for health department inspections.

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