Bioseguridad Control Basic Points

Biosecurity program General Points 1. Assign one individual who understands and who will be fully responsible for the biosecurity program. 2. Inform staff of changes to occur and educate all employees on proper management procedures, the requirements and importance of the program. 3. Assign responsibilities to protect sites and made aware of management backup to carry out duties effectively. 4. Involve every worker and maintain staff motivated to ensure vigilance is continued. 5. Develop a company culture involving a commitment to quality to respond to customer requirements. 6. Sound management and good poultry practices at all levels are basic for its success. 7. Strict SANITATION, ISOLATION AND SECURITY measures must be practised and rigidly enforced. Basic Approach A. Decentralise facilities, poultry flocks, and personnel as much as practically possible. B. Provide proper sanitation, clean up and/or shower facilities and clean apparel for all personnel before entering on clean premises. C. Provide a clean-up area and facilities to clean, disinfect and/or fumigate all service vehicles and equipment before entering on clean premises. D. BROOD AND GROW AND LAY flocks where strict SANITATION, ISOLATION AND SECURITY measures are practised and rigidly enforced. Farm Location and Design 1. Build the farm at least two kilometres from other facility that may contaminate the farm. 2. Build the farm away from major roads that may be used to transport poultry or poultry products. 3. Fence the perimeter to prevent unwanted visitors and establish one main controlled gate. 4. Regulate distances between poultry houses to a minimum of 250 meters wherever possible. 5. Poultry houses must not provide openings for wild birds and animals to enter. 6. Houses are built with concrete floors and solid walls. Windows are closed with wire net (1x1 cm.). 7. Remove side entrances of the sheds and keep the doors locked when not in use. 8. Establish a clear separation between clean and dirty area. 9. Shower-on facilities are built and made as comfortable as possible. 10. Isolate the storage for supplies and equipment. 11. Areas can be isolated and secured by using a vacant poultry house as a barrier or buffer zone. 12. Post security and warning signs to keep visitors away. 13. Establish physical barriers and avoid or minimise movement of workers and equipment between sites. 14. Provide clean area and facilities to clean, disinfect and fumigate all service vehicles and equipment before entering.

Instructions and norms 1. Service poultry buildings and other facilities from the outside of buildings whenever possible. 2. Each site should be self sufficient in equipment (catching frames, scales, etc). Avoid transferring equipment between sites. 3. Instigate maximum security, disinfect or fumigate whenever contamination is suspected. 4. Plan an all-in all-out program for each poultry house and compound 5. Brood, grow and lay birds in the same poultry house wherever possible. 6. All personnel must clean-up and shower, wear clean laundered clothing, head gear, and disinfect foot wear just prior being allowed to enter the farm. 7. Necessary vehicles are visible inspected for cleanliness before entry and their undersides and wheels are sprayed with disinfectant. 8. Place a large deep disinfecting foot pan and also a bucket with disinfectant solution, and scrub brush, just inside all entry doors. 9. Keep bird handling to a minimum. 10. Keep visitors down to a minimum and control traffic of people, vehicles, supplies, equipment and etc. 11. Keep a detailed visitor lob book to register name, address, origin, date, time, etc. 12. When disposing or selling rejects, culls or complete flocks, all equipment and personnel coming on the farm must be clean, disinfect and/or fumigated. 13. Place poultry mortality into plastic sacs and incinerate all poultry mortality. 14. Keep parasites and rodents under control. Use an integrated pest management, including mechanical, biological and chemical controls. 15. Keep all equipment, building materials and trash picked up to reduce cover for rodents and wild animals. House Cleaning-Disinfection 1. Remove the birds. 2. Take all removable equipment used for drinking and feeding and the loose parts of the ventilation system out of the house. 3. Take all feed out of the feeding equipment (including the silo feeder). 4. Empty the drinking system 5. Clean the ventilation system 6. Remove all litter and the dirt A. Soaking 1. Soak the house and the equipment with water 2. Start with the high parts such as the ceiling, ventilation cowls etc., then the walls and at last the floor. B. 1. 2. 3. 4. 5. 6. 7.

Cleaning Remove the soaked dirt Clean the equipment, start with the high parts. Use a high pressure cleaner with at least 50 atmospheres of pressure. Use about 12 litres water per minute. Reinstall the equipment. Let the house dry up. Seal the house air tight, including ventilation cowls, ridge fans and so on.

C. Disinfecting Most of the commonly employed chemical disinfectants are effective against Mycoplasma. 1. Use a gas mask and wear close fitting clothes. Protect hands with gloves. 2. Disinfect the house with formalin 10 % by wetting all surfaces up to 1 meter high. Other commercial disinfectants could be applied. 3. When surface is not porous use 1 liter/10 m2, with porous surfaces use 1 liter/4 m2. 4. Keep the house closed during 4-5 hours. 5. After ventilation the house can be entered and the equipment installed. 6. Treat the installed house with formaldehyde gas, which is produced by heating paraformaldehyde chips in and electric frying pan. Use one pan per 1000 m3 which is about 4 grams chips per m3. It takes about one hour to heat the contents of the pan and, depending on the manufacturer of the pan, another 3-5 hours for the evaporation of the chips. The temperature of the house should be 15-10 o C. and the humidity about 70 %. 7. This part of the disinfection can best carried out in the evening. Keep the house closed until the next morning. 8. Ventilate for 2 days before arrival of the chicks. Hatchery Points 1. Egg pick-up vehicle and equipment delivered from farms to hatchery are effective vectors of Mycoplasma. 2. Gather hatching eggs from nests on new, clean, or sanitised egg flats four times a day. 3. Install fumigation chambers on every site for eggs to be disinfected immediately after collection. 4. Place the eggs in clean and/or fumigated trolleys or pack them in new or fumigated egg cases for egg pickup. 5. Egg pick-up vehicle and equipment must be cleaned and/or fumigated before egg pick-ups. 6. Egg pick-up personnel must clean-up and shower, wear clean laundered clothing, head gear, and disinfect foot wear prior going on egg pick-up. 7. Pick-up only eggs from free flocks and do not hatch eggs from positive flocks in the same hatchery. 8. Reduce points of entry and keep gates and doors closed and locked when not in use. 9. Place a large disinfectant foot pan and also a bucket with disinfectant solution and a scrub brush just inside all entry doors. 10. All personnel must clean-up and shower, wear clean laundered clothing, head gear, and disinfect foot wear just prior being allowed to enter to the hatchery. 11. Keep egg processing facilities clean and sanitised. 12. Provide a clean-up area and facilities to clean, disinfect and/or fumigate all supplies, service vehicles and equipment. 13. Service from outside of buildings whenever possible. 14. Keep visitors to a minimum and keep a detailed log book. 15. Keep rodents and insects under control.