Campylobacter Prevention Guide for Seattle Food Service

Sanitation & Cross-Contamination Prevention

Campylobacter spreads through contact with raw or undercooked poultry, contaminated cutting boards, and unwashed hands. The King County Health Department requires separate equipment and prep surfaces for raw poultry—never use the same cutting board or utensils for ready-to-eat foods. Clean and sanitize all food contact surfaces with approved sanitizers (200–400 ppm chlorine solution or EPA-registered alternatives) after handling raw poultry. Train staff on proper handwashing for at least 20 seconds with soap and warm water after handling raw meat, before touching other foods, and between tasks. Implement color-coded cutting boards and storage systems: raw poultry on lowest shelves to prevent dripping onto other foods.

Employee Health Screening & Illness Reporting

Washington State and King County regulations mandate that food handlers with diarrhea, vomiting, or jaundice must not work until symptoms resolve or a physician clears them. Since Campylobacter causes severe gastrointestinal illness with incubation periods of 2–5 days, establish a clear illness reporting policy where employees notify management immediately. Require documentation from employees before return to work if symptomatic illness lasts more than 24 hours. Provide paid sick leave so workers aren't pressured to handle food while ill—a critical gap in prevention. Schedule regular food handler certification training that includes pathogen-specific risks and recognition of Campylobacter symptoms in both employees and customers.

Temperature Control & Cooking Requirements

The FDA Food Code and King County Health Department require poultry be cooked to an internal temperature of 165°F (74°C), measured with a calibrated meat thermometer in the thickest part without touching bone. Use time-temperature logs to document that hot holding maintains 135°F (57°C) or above, and cold holding keeps poultry at 41°F (5°C) or below. Campylobacter dies at temperatures above 140°F (60°C), but cross-contamination from raw poultry juices is the primary risk in commercial kitchens. Implement daily calibration of thermometers using ice-water and boiling-water methods. Train staff to never taste-test raw or undercooked poultry, and establish procedures for monitoring equipment temperatures with daily logs reviewed by management.

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