Campylobacter Prevention Guide for Phoenix Food Service

Temperature Control and Cooking Standards

Campylobacter bacteria are destroyed when poultry reaches an internal temperature of 165°F (74°C), as required by the FDA Food Code and adopted by Arizona's food safety regulations. All chicken, turkey, and mixed poultry dishes must be cooked to this temperature and held for at least 15 seconds to ensure pathogen elimination. Use calibrated meat thermometers to verify internal temperatures at multiple points, particularly in the thickest part of the meat away from bone. Implement time-temperature monitoring logs for all poultry products, and retrain staff quarterly on proper thermometer use and placement.

Cross-Contamination Prevention and Sanitation

Raw poultry must be stored separately from ready-to-eat foods on the lowest shelf of refrigeration units to prevent drip contamination, following Phoenix Health Department guidelines aligned with FDA standards. Designate separate cutting boards, utensils, and preparation surfaces exclusively for raw poultry, and clean and sanitize all surfaces with an EPA-registered sanitizer after use. Handwashing is critical—staff must wash hands for at least 20 seconds with soap and warm water after handling raw poultry, before touching other foods, and after any break. Establish a color-coded system (red for raw poultry) to reinforce separation protocols across your kitchen.

Employee Health Screening and Training

The City of Phoenix Health Department requires food handlers to report symptoms of foodborne illness including diarrhea, vomiting, and abdominal cramps, as Campylobacter-infected employees pose direct transmission risk. Implement a mandatory health screening policy requiring employees to self-report illnesses and exclude those with gastrointestinal symptoms until symptoms resolve for 24 hours without medication. Require all food handlers to complete ServSafe or Arizona-approved food handler certification, with annual refresher training focused on poultry handling and Campylobacter risks. Document all health screenings and training completion, and make records available during Phoenix Health Department inspections.

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