The USDA’s Food Safety and Inspection Service (FSIS) has launched a new pilot project in 2026 to reduce Salmonella contamination in raw poultry plants, focusing on chicken and turkey slaughter and processing facilities. The initiative introduces biomapping and validated control points to strengthen food safety standards and potentially reshape future regulations.
Background of the Pilot Project
On January 14, 2026, FSIS held a public meeting to discuss strategies for reducing Salmonella illnesses linked to poultry products. Following this, the agency announced a voluntary pilot program for raw poultry establishments. The program is open to facilities subject to current Salmonella performance standards for carcasses, parts, and comminuted products. Participating plants must either integrate Salmonella biomapping into their food safety systems or implement a validated Critical Control Point (CCP) within their Hazard Analysis and Critical Control Point (HACCP) plans1.
Key Features of the Program
The pilot introduces several important changes:
- Shortened performance standard window: FSIS will reduce the Salmonella performance standard moving window from 52 weeks to a variable period starting at 13 weeks, with a maximum of 52 weeks.
- Biomapping requirement: Facilities opting for biomapping must submit a detailed sampling plan identifying specific sites for Salmonella testing and enumeration.
- Waiver requests: FSIS will consider waivers under the Salmonella Initiative Program for alternative microbial sampling frequencies, potentially influencing future regulatory frameworks2.
Implementation and Oversight
Once approved, establishments’ biomapping data collection will be routinely verified by FSIS inspection personnel. Facilities that choose to implement a CCP must provide documentation of validated interventions. Plants already conducting biomapping or using validated CCPs are also eligible to participate. Approved pilot projects will be listed on FSIS’s official Pilot Projects: Salmonella Control Strategies webpage3.
