Salmonella and Campylobacter samples are taken for not-ready-to-eat (NRTE) comminuted product when which condition applies?

• A. When all NRTE product is designated for cooking
• B. When only some NRTE product is designated for cooking
• C. NRTE product is never sampled
• D. Only when the establishment is in Category 2 or 3

Answer: (B)

Not-ready-to-eat (NRTE) comminuted product is sampled for Salmonella and Campylobacter when there is a mix in how the product is designated for post-processing handling, specifically when only some NRTE product is designated for cooking. The idea is that mixed designations create a potential pathway where part of the product could reach consumers with insufficient or no cooking, so FSIS tests to verify that pathogen controls are effective across those handling paths. If every NRTE unit is designated for cooking, the immediate risk pathway is reduced, so sampling is not triggered by designation in that case. It’s not about the plant’s category; it’s about whether the product designations introduce a potential for consuming NRTE product without proper cooking.