In evaluating Salmonella and Campylobacter testing results, IPP primarily assess:

In the context of evaluating Salmonella and Campylobacter testing results, the focus on overall process control for eligible products is essential. This approach allows Inspection and Compliance personnel to assess not just individual test results, but the effectiveness of the entire food safety management system. By examining overall process control, inspectors can identify trends and patterns that may indicate areas of concern or improvement within the production process.

Monitoring overall process control means looking at how well the facility manages contamination risks and adheres to safety protocols throughout the production cycle. It is aimed at ensuring that the methods and procedures in place effectively minimize the risk of pathogen presence in the final product. This holistic view is crucial in maintaining consistent food safety standards, which is especially important for pathogens like Salmonella and Campylobacter that pose significant health risks.

In contrast, assessing regulatory performance standards for each lot of product, the concentration of antimicrobial agents, or simply determining whether any lot tests positive offers a more limited scope of evaluation. While these factors are important in their own right, they do not provide the comprehensive insight needed to evaluate the effectiveness of a facility's food safety controls and processes as a whole.