Cleaning and sanitation?

Hatchery Sanitation and Disinfection

Cleaning and SanitationThe scrubbing and rinsing the equipment and the physical plant to remove adhering soil from the surface and to lower initial level of contaminationSanitation is the physical removal of gross soils and programmed cleaning of equipment ,floor walls ceilings etc , the net result should be gross reduction of microbial contamination to a relatively clean condition

Objectives

To minimize as far as practicable the numbers of micro-organisms, especially pathogens if present. To reduce cross contamination between clean and dirty areas of the building and between batches of eggs in incubation and poults. To minimize the build up of bacterial flora in the environment of the building.

GENERAL PRINCIPALThe most likely route for microbiological contamination to enter the hatchery is with the eggs. The main contamination risks during egg storage and incubation are from eggs becoming wet or coming into direct contact with contaminated material. Other possible routes of infection into the hatchery are personnel, water supply, vermin and air.

Hatchery Design and Management

Good design and management will assist in maintaining a clean hatchery. Ensure that there is good separation between clean hatchery areas (e.g. egg store and incubation rooms) from dirty hatchery areas (e.g. hatcher rooms, take-off and poult handling areas, hatchery waste disposal areas and hatcher tray washing room). Ideally, the hatchery layout will be such that personnel, eggs and equipment do not have to move from dirty to clean areas

ContinuedThe hatchery ventilation system should be designed so that the air moves from clean areas of the hatchery to dirty areas. The air pressure in clean rooms should be slightly higher than the dirty rooms so that the likelihood of ingress of micro organisms is reduced. Floors, walls and ceilings should be smooth and waterproof to allow easy cleaning and light coloured to show up dirt. Cleaning should be done using warm water and the proper detergent.It is important to consider the hardness, the salinity, and the pH of the water.

DisinfectionIt is the application of a germicide to kill all remaining organismsDisinfectants are the chemicals used to kill microorganisms such as bacteria viruses and fungi

ConsiderationsCompatibilityDisinfectants and sanitizers vary in their chemical structure and pH and may neutralize each other when used together in the same environmentTemperatureAbout all disinfectants work more effectively when temperature is highpHDisinfectants can be either alkaline or acidic depending upon their chemical structure

Disinfectants Deamy: Disinfectant-Cleaner-Sanitizer-Viruside-Fungiside-Dedorant is specifically formulalated for general cleaning and gross reduction of microorganisms through out the entire incubation plantMULTI-PHEN: It is formulated to be used as a final treatment to kill a broad spectrum bacteria, fungi and viruses known to be pathogenic for poultry and to create residual bacteriostasis for inhibition of microbial regrowthOXYCLEAN and OXYCLEAN ML: Are blends of detergents and sanitizers specially used for egg trays and automatic machines

Building and equipment sanitation

Washing and disinfection of equipment are a critical component of hatcheryAll debris must be removed by sweeping, vacuuming, or by spraying water.A high pressure sprayer can be used, but hand scrubbing will be required if organic material remains or if the equipment being cleaned should not be exposed to a high pressure flow of WaterA thorough cleaning of the area (setters, hatchers, floors, chick-go-rounds, vaccinators, etc.)is essential before a disinfectant can be applied.

Floor/Walls/Ceilings sanitizingUse high pressure water to clean surface soils from floors ceiling and wallsTRI JET FOGGER to mist spray MULTI PHEN or IX-91 over the entire floor, forcing solution behind moldings and into cornersApply MULTI PHEN or IX-91 solution for walls and ceilings

Setters

Fog a disinfectant after eggs have been set.Multi-stage setters should be fogged each time new eggs are set or transferred.When setters are emptied, a thorough cleaning and disinfection are required. Like for any other areas, all debris most be removed as part of the cleaning process.

Candling and transfer area

After every egg transfer:Remove all dust and debris and dispose.. Scrub and wash all wall and floor surfaces with a detergent.. Leave to dry.

Hatchers

The hatcher is the main source of organic contamination in the hatchery (egg shells, unhatched eggs, dead chicks/poults, fluff, droppings). Conditions in the hatcher (temperature and humidity)Strip out the equipment. Remove all debris Apply water and detergent, Deamy solution or foaming solution before scrubbing all parts of the Hatcher (walls, floor, and ceiling).

ContinuedPressure wash. Rinse thoroughly. Remove excess water and reposition the equipment Apply a disinfectant finally MULTI-PHEN or IX91 Warm up the hatcher to help dry the interior Make sure that the outside of the hatchers is also cleaned.

Waterline sanitationDirty water lines may help transmit disease agents. Therefore, waterline sanitation isimportant.It is important to use proper products to clean waterlines and to follow the manufacturers recommendations. Chlorine is effective as a sanitizer at 3 to 10 ppm and iodophors at 12.5 to 25 ppm.

SanitizerProportioner(1 oz per gallon)Bulk tank

Chlorine (5%)5 oz per gal.. of water5 oz per 128 gal. of wat

Iodine (18.5%)12 oz per gal. of water12 oz per gal. of water

Peroxide (35%)0.5 1.0 oz per gal. of water0.5 1.0 oz per 128 gal.of water

Item/Area

Cleaning and disinfecting frequencyEgg storeAfter traying eggsSingle stage incubatorAfter each incubationMulti stage incubatorTrolly loading machines-monthlyFixed rack machine s-clean floor with brush weeklyIncubator trolleys and traysAfter every hatchHatchers,trollyes,baskets,roomAfter every hatchIncubation roomsWhole room every monthTransfer room and equipmentAfter every transfer