What method does FSIS use to evaluate establishment Salmonella and Campylobacter performance?

The method employed by FSIS (Food Safety and Inspection Service) to evaluate establishment performance regarding Salmonella and Campylobacter is based on a 52-week moving window of sampling results. This approach enables FSIS to monitor trends over time, rather than focusing solely on individual results or snapshots of data.

By utilizing a moving window, FSIS can assess the average performance of establishments consistently over an entire year, which helps to smooth out the variability in sampling data that might occur from week to week. This leads to a more reliable and comprehensive view of how an establishment is handling food safety with respect to these pathogens.

The use of a rolling yearly average also allows FSIS to identify persistent problems and evaluate improvements or deteriorations over time, thereby aiding in the enforcement of food safety standards and measures more effectively. This method is considered robust for ongoing assessment, supporting the agency's mission to ensure that meat and poultry products are safe, wholesome, and unadulterated.