Approach conditions, machinery and tools
The roads around the chicken production facilities must be built on a solid and well-drained base.
There must be a washing area (with drain) for the cleaning of tools and moveable inventory.
Machinery and tools must be stored outside and be cleaned with the rest of the chicken house in between chicken batches.
For cleaning and disinfection, only the ecologically approved cleaning agents may be used (see the list).
Layout and use of the front room
Access to the chicken house and outside area can only occur through the front room. Where possible, this should be divided into an unclean and clean zone (for outdoor and house clothing) separated by a centre zone with a basin, running water, soap, disposable towels and refuse container. If this is not possible, there must, as a minimum, be a demarcated room (for clean house clothing) at the entrance to the chicken house.
Feed: Procurement, storage and handling
The feed must be produced according to the guidelines in “Good production practice for the manufacture of poultry feed”. The silos for storage must be cleaning-friendly and placed on a concrete base. The piping from silos to house must be tight. The silo area must be kept free of feed waste and pest control must be carried out around them. Feed compounds must be stored in closed, tight silos and wheat stock must be protected with pest control and be shielded against birds. Course feed from own or other organic operation (not poultry property) must be freshly harvested or stored in wrap bales or ensilage stacks – protected against pests and without contact to other domestic animals.
Pest control and contamination prevention
An effective pest control must be conducted around the chicken houses and silos.
If chickens of various ages exist on the same property, the youngest must be worked on first but if there are disease problems, this must commence with the healthy chickens. There may not be other species of poultry on the property. Dead chickens are gathered at least once daily and the number is noted on the chicken house notice board. Dead animals are stored in closed containers as far away as possible from the property and an authorised destruction institution is used for collection.
Delivery to the abattoir
The chickens may not have feed in the craw and intestines when they are to be slaughtered. Therefore all feeding stops 8 hours before capture.
Cleaning between two batches of chickens
The cleaning commences immediately after a batch of chickens has been driven away for slaughtering. All manure is removed and disposed of far away – preferably choose another road when the empty truck is driven back. The floor is scraped. The walls and floor are washed. Feeding system, drinking water system and perches are cleaned. All loose objects are cleaned and the front room is cleaned. Finally, the house and inventory is disinfected and the house is aired. Following this, there must be a marking time period of 14 days before the next batch is put in.
Only ecologically approved cleaning agents may be used (see the list).
Outside area
The outside area must be free from poultry every second year. If this is not possible, the upper 10 cm soil/surface must be replaced at least once annually.
Registrations
The chicken house notice board must be completed daily (is handed over together with the day-old chicks).
Salmonella control – extraction of sock samples
At age 21 days, the producer extracts 5 x 2 salmonella sock tests for salmonella control. The salmonella sock tests and submission material is delivered by the hatchery together with the day-old chicks.
Salmonella sock tests are taken again 10.15 days before slaughter – 5 x 2 for salmonella control, 1 x 2 for campylobacter control. The samples are extracted under the supervision of Eurofins.
If salmonella/campylobacter is proven, the batch will be handled at the abattoir according to applicable regulations for infected slaughtering. For the producer, sanitation will be initiated in the subsequent cleaning phase according to the abattoir’s instructions.
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