Target organism for HACCP with poultry as part of pathogen reduction (HACCP Systems Final Rule - July 1996) is the target organism:

• A. Salmonella
• B. Campylobacter
• C. E. coli O157:H7
• D. Listeria monocytogenes

Answer: (C)

The main idea is that a HACCP plan is built around controlling a specific organism chosen by the regulation to drive the preventive steps and verification methods. In the Pathogen Reduction-HACCP final rule issued in July 1996, the organism designated as the target for poultry within the pathogen reduction framework was E. coli O157:H7. This choice reflects the emphasis on a highly publicized, severe illness-causing pathogen that provides a clear, measurable standard for control measures in processing environments. By focusing on reducing E. coli O157:H7, facilities implement and validate critical controls—such as sanitary operations, prevention of cross-contamination, and hygienic handling—that not only reduce this pathogen but also help lower the overall burden of other foodborne pathogens associated with poultry. While Salmonella, Campylobacter, and Listeria monocytogenes are important concerns in poultry, the rule’s specified target for this HACCP framework is E. coli O157:H7, making it the best answer in this context.