Good hygiene plays an important role in preventing spread of diseases in the entire poultry value chain. To achieve this consistently, these three areas has to be considered to achieve good hatchery hygiene:
- Prevention of pathogens transfer or cross-contamination within the Hatchery
– Hygienic areas should be demarcated in the hatchery i.e eggs arrival area, candling room, setter room, chicks handling area and dispatch room. Hatcheries must be well designed to provide this facilities;
– Hatchery staffs must be properly monitored and enforced to abide by hygienic behaviours i.e maintaince staff must walk from clean to unclean area;
– Uniforms, protective footwear, gloves and head wears must be provided and used for all hatchery staffs;
– Foot dips always charged with broad spectrum disinfectants at strategic points within and outside the hatchery.
- Strict Maintainance of Biosecurity
– Strictly apply a batch per hatcher strategy;
– Avoid overstocking the capacity of the hatchers to prevent the risk of cross-contamination;
– Structure the hatchery in such a way that setter rooms are compartmentalised to prevent re-contamination after cleaning and disnfection so as to minimise risk of hatch contamination;
- Prevention of pathogens development or accumulation by washing and disnfection.
– Setter room must be kept very clean and free from chicks fluffs which can cause cross-contamination easily through airborne;
– Prevent accumulation of chicks fluffs in the air ducts to prevent high risks of Aspergillosis contamination in the setters and hatchers;
– Ensure that proper cleaning and disnfection is done after each hatching operation;
– Ensure that regular hygiene awareness and biosecurity trainings are organised for hatchery staffs;
– Chicks production should be well planned;
– Everywhere and everything i.e staffs, eggs, trays, trolleys, air, vents, exhaust fans, machines, gutters, Foot dips etc the hatchery must be clean.